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
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2 cups cooked chicken, shredded or diced
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8 oz spaghetti, cooked and drained
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1 can (10.5 oz) cream of mushroom soup
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1 can (10.5 oz) cream of chicken soup
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1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
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1/2 cup chopped green bell pepper
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1/2 cup chopped onion
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1 cup shredded cheddar cheese (plus more for topping)
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1/2 tsp garlic powder
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Salt and pepper, to taste
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Optional: ½ cup sour cream or cream cheese for extra creaminess
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, Rotel, garlic powder, salt, and pepper.
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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.
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Transfer the mixture into the prepared baking dish.
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Sprinkle additional cheddar cheese on top.
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Bake uncovered for 25–30 minutes, or until hot and bubbly.
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Let rest for 5–10 minutes before serving. Optional: garnish with chopped parsley or green onions.
Notes
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Shortcut tip: Use rotisserie chicken to save time.
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You can swap in penne, rotini, or fettuccine if spaghetti isn’t available.
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Add a kick with pepper jack cheese, red pepper flakes, or diced jalapeños.
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This casserole is freezer-friendly. Prepare, freeze, and bake when needed (add 10–15 minutes to bake time from frozen).