Cheesy Chicken Spaghetti Casserole
Looking for the ultimate comfort food dinner that’s creamy, cheesy, and packed with flavor? This Chicken Spaghetti Casserole is a Southern classic that’s easy to make, freezer-friendly, and guaranteed to satisfy the whole family. It’s loaded with tender chicken, melty cheese, and spaghetti in a savory, creamy sauce that makes every bite unforgettable.
Why You’ll Love This Recipe
-
Creamy, cheesy, and ultra-satisfying
-
Made with pantry staples
-
Family-friendly and kid-approved
-
Freezer-friendly for meal prep
-
Crowd favorite at potlucks and holidays
Ingredients
-
2 cups cooked chicken, shredded or diced
-
8 oz spaghetti, cooked and drained
-
1 can (10.5 oz) cream of mushroom soup
-
1 can (10.5 oz) cream of chicken soup
-
1 can (10 oz) Rotel tomatoes with green chilies, drained
-
1 cup shredded cheddar cheese (plus more for topping)
-
1/2 cup diced green bell pepper
-
1/2 cup diced onion
-
1/2 teaspoon garlic powder
-
Salt and black pepper, to taste
-
Optional: ½ cup sour cream or cream cheese for extra creaminess
Instructions
-
Preheat oven to 350°F (175°C).
-
In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, Rotel, garlic powder, salt, and pepper.
-
Add cooked spaghetti, chicken, onions, bell peppers, 1 cup shredded cheese, and sour cream if using. Stir until well combined.
-
Transfer the mixture into a greased 9×13-inch baking dish.
-
Top with additional shredded cheese.
-
Bake for 25–30 minutes, or until the casserole is bubbly and the cheese is melted and golden.
-
Let rest for 5 minutes before serving. Garnish with fresh parsley or green onions if desired.
Notes & Tips
-
Use a rotisserie chicken for quick prep.
-
You can substitute penne or rotini pasta if you don’t have spaghetti.
-
Add a kick with jalapeños or pepper jack cheese.
-
This casserole can be made ahead and frozen before baking—perfect for meal planning!
Cheesy Chicken Spaghetti Casserole
Description
This Cheesy Chicken Spaghetti is a creamy, comforting casserole loaded with tender chicken, spaghetti noodles, and a rich, cheesy sauce. Made with pantry staples and bursting with flavor from diced tomatoes and peppers, it’s a Southern favorite that’s perfect for weeknight dinners or feeding a crowd.
Ingredients
-
2 cups cooked chicken, shredded or diced
-
8 oz spaghetti, cooked and drained
-
1 can (10.5 oz) cream of mushroom soup
-
1 can (10.5 oz) cream of chicken soup
-
1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
-
1/2 cup chopped green bell pepper
-
1/2 cup chopped onion
-
1 cup shredded cheddar cheese (plus more for topping)
-
1/2 tsp garlic powder
-
Salt and pepper, to taste
-
Optional: ½ cup sour cream or cream cheese for extra creaminess
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
-
In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, Rotel, garlic powder, salt, and pepper.
-
Add cooked spaghetti, chicken, onion, bell pepper, and 1 cup cheddar cheese. Mix well. Add sour cream or cream cheese if using for extra richness.
-
Transfer the mixture into the prepared baking dish.
-
Sprinkle additional cheddar cheese on top.
-
Bake uncovered for 25–30 minutes, or until hot and bubbly.
-
Let rest for 5–10 minutes before serving. Optional: garnish with chopped parsley or green onions.
Notes
-
Shortcut tip: Use rotisserie chicken to save time.
-
You can swap in penne, rotini, or fettuccine if spaghetti isn’t available.
-
Add a kick with pepper jack cheese, red pepper flakes, or diced jalapeños.
-
This casserole is freezer-friendly. Prepare, freeze, and bake when needed (add 10–15 minutes to bake time from frozen).