Easy Chicken Spaghetti
This Easy Chicken Spaghetti is the ultimate Southern comfort food — tender shredded chicken and spaghetti noodles tossed in a rich, creamy sauce made with cream of mushroom soup, Rotel tomatoes with green chiles, sour cream, and a generous blanket of melted sharp cheddar cheese, all baked until golden and bubbly. It's a crowd-pleasing casserole that comes together with simple pantry staples, feeds a hungry family of six to eight, and reheats beautifully — making it one of the best make-ahead and freezer-friendly dinners in your repertoire.
Equipment
- Large pot For boiling spaghetti
- Large skillet or sauté pan For sautéing vegetables
- 9x13-inch baking dish Ceramic or glass recommended for even heat distribution
- Colander For draining pasta
- Wooden spoon or silicone spatula For stirring and folding
- Sharp knife and cutting board For dicing vegetables
- Box grater For grating cheese from a block; optional if using pre-shredded
- Measuring cups and spoons
- Aluminum foil For covering the dish during initial bake
- Large mixing bowl For combining sauce and pasta
Ingredients
- 12 oz spaghetti 340g; break in half if desired for easier mixing
- 3 cups cooked shredded chicken about 420g; rotisserie chicken works great
- 1 can (10.5 oz) cream of mushroom soup 298g; do not dilute
- 1 can (10 oz) Rotel diced tomatoes with green chiles 283g; undrained; use original or hot variety
- 1 cup sour cream 240g; full-fat recommended for creamiest result
- 1/2 cup chicken broth 120ml; low-sodium preferred
- 1 medium yellow onion about 1 cup or 150g; finely diced
- 1 green bell pepper about 3/4 cup or 90g; finely diced
- 2 cloves garlic minced; about 1 teaspoon
- 2 tablespoons butter 30g; unsalted or salted both work
- 1 teaspoon seasoned salt such as Lawry's; adjust to taste
- 1/2 teaspoon black pepper freshly ground preferred
- 1/2 teaspoon garlic powder
Cheese
- 2 cups shredded sharp cheddar cheese about 225g; divided — 1 cup for sauce, 1 cup for topping; grate from block for best melt
- 1/2 cup Velveeta or processed cheese about 115g; cubed; optional — adds extra creaminess
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with nonstick spray or butter and set aside.
- Bring a large pot of salted water to a boil, then cook the spaghetti 1–2 minutes less than the package directions (it will finish in the oven). Reserve ½ cup of pasta water, then drain without rinsing.
- Melt the butter in a large skillet over medium heat, then add the diced onion and bell pepper and cook for 4–5 minutes until softened. Stir in the minced garlic and cook 30–60 seconds until fragrant, then remove from heat.
- In a large mixing bowl, stir together the cream of mushroom soup, undrained Rotel, sour cream, chicken broth, seasoned salt, black pepper, and garlic powder until smooth. Fold in the sautéed vegetables, shredded chicken, Velveeta (if using), and 1 cup of the cheddar cheese.
- Add the drained spaghetti to the sauce mixture and toss with tongs until every strand is evenly coated. Add a splash of the reserved pasta water if the mixture seems too thick.
- Transfer the spaghetti mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Cover the dish tightly with aluminum foil and bake at 350°F for 20 minutes to heat through evenly.
- Carefully remove the foil and bake uncovered for an additional 10–15 minutes until the cheese is melted, bubbly, and golden at the edges. Let the casserole rest for 5 minutes before serving.
Notes
- Undercook the pasta: Always cook spaghetti 1–2 minutes less than al dente before baking — it will finish cooking in the oven and prevents mushy noodles.
- Grate your own cheese: Pre-shredded cheese contains anti-caking additives that reduce meltability. Grating from a block gives you a creamier, smoother sauce.
- Don't drain the Rotel: The liquid from the canned tomatoes adds both flavor and the right sauce consistency — pour the whole can in.
- Soup swap: Cream of chicken soup is the most popular substitute for cream of mushroom and gives a milder, less earthy flavor. Cream of celery also works well.
- Make-ahead: Assemble fully, cover tightly, and refrigerate up to 24 hours before baking. Add 10 extra minutes to the covered bake time when cooking straight from the fridge.
- Freezer instructions: Freeze unbaked for up to 3 months, tightly wrapped in plastic wrap and foil. Thaw overnight in the refrigerator before baking as directed.
- Reheating leftovers: Cover with foil and reheat in a 325°F oven for 20–25 minutes, adding a splash of chicken broth to restore creaminess. Single portions reheat well in the microwave in 2–3 minutes.
- Spicy version: Use hot Rotel, add a pinch of cayenne, and swap half the cheddar for pepper jack cheese for a dish with real heat.
- Add a crunchy topping: Mix ¼ cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the cheese before the final uncovered bake for a golden, crispy crust.
- Rotisserie chicken shortcut: A store-bought rotisserie chicken yields about 3 cups of shredded meat and cuts prep time significantly while adding great seasoned flavor.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 42gProtein: 30gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 780mgPotassium: 380mgFiber: 2gSugar: 4gVitamin A: 12IUVitamin C: 18mgCalcium: 23mgIron: 10mg
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