Chicken Spaghetti Casserole is a comforting, cheesy delight that’s perfect for busy weeknights or feeding a crowd.
Loaded with tender chicken, pasta, and a creamy, zesty sauce, it’s sure to be a hit with your family. Easily make it ahead of time and simply bake when ready for a hassle-free dinner.
The combination of chicken, pasta, and cheese creates an irresistible dish that’s sure to become a family favorite!
Servings: 8
Equipment
- large pot
- Large dutch oven
- 13×9" baking dish
- spatula or wooden spoon
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 pound spaghetti noodles
- 2 tablespoons olive oil divided
- 1 yellow onion diced
- 1 red or green bell pepper diced
- 2 10-ounce cans diced tomatoes with green chilies (Rotel)
- 1 10.5-ounce can cream of mushroom soup
- 1 10.5-ounce can cream of chicken soup
- 2 cups chicken stock
- 2 cups shredded cheddar cheese
- 4 ounces Velveeta cut into cubes
- 2 heaping cups cooked diced or shredded chicken
- Salt and pepper to taste
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook for about 10 minutes, until just shy of al dente. Reserve ½ cup of pasta water, then drain the pasta. Toss the cooked spaghetti with 1 tablespoon of olive oil and set aside.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish with nonstick spray and set aside.
- Sauté Vegetables: In a large dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Add the diced onion, bell pepper, salt, and pepper. Sauté for 5 minutes, or until the onion becomes translucent and soft.
- Cook with Tomatoes: Add the diced tomatoes with green chilies. Cook for about 5 minutes, or until most of the liquid has evaporated.
- Make the Sauce: Stir in the cream of mushroom soup, cream of chicken soup, and chicken stock. Bring the mixture to a simmer.
- Melt the Cheese: Add the cheddar cheese and Velveeta cubes, stirring until completely melted and the sauce is creamy. Add the cooked chicken, and season with salt and pepper to taste.
- Combine Pasta and Sauce: Gently fold the cooked spaghetti into the sauce, using some reserved pasta water if needed to achieve the desired consistency.
- Transfer and Bake: Pour the mixture into the prepared baking dish. Bake for 30-40 minutes, or until the top is golden and the sauce is bubbly. Serve hot.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Soup Substitution: If you’re not a fan of cream of mushroom soup, substitute with an additional can of cream of chicken soup.
- Chicken Options: Rotisserie chicken works great, but you can use any cooked chicken you have on hand.
- Extra Creaminess: Adding Velveeta makes the sauce extra creamy and rich.
- Make-Ahead: Prepare the casserole up to the baking step and refrigerate for up to 2 days before baking. You can also freeze it, tightly wrapped, for up to a month. Thaw in the fridge before baking.
- Serving Suggestions: Pair with garlic bread, a green salad, air fryer green beans, or honey-glazed carrots for a complete meal.
- Pan Size: For a smaller household, divide the casserole into two 9×9-inch pans—one for now and one for later or to share with a friend.
