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Creamy Chicken Spaghetti Casserole Recipe

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4 from 3 reviews

This classic Chicken Spaghetti casserole is a creamy, cheesy, and comforting dish perfect for family dinners. Made with tender cooked chicken, spaghetti, cheddar cheese, mushroom soup, and a hint of diced tomatoes with green chiles, it is baked to golden perfection, resulting in a warm, hearty meal that serves 8 people.

Ingredients

Chicken and Pasta

  • 3 cups cooked chicken, shredded or chopped
  • 1 pound spaghetti, cooked for 1 minute less than indicated on the box
  • 1 teaspoon kosher salt (for pasta water)

Cheese and Sauce

  • 3 cups grated cheddar cheese, divided (2 cups for mixing, 1 cup for topping)
  • 4 ounces cream cheese
  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 1 cup chicken broth
  • 1 (10 ounce) can diced tomatoes with green chiles, undrained (such as Rotel)
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9 by 13 inch casserole dish with cooking spray and set aside to keep it ready for the casserole mixture.
  2. Cook the Spaghetti: Bring a large pot of water to a rolling boil and add 1 teaspoon kosher salt. Add the uncooked spaghetti and cook for one minute less than the time recommended on the package instructions (for example, if the box says 8-10 minutes, cook for 7 minutes). Drain the spaghetti well and set aside.
  3. Mix the Casserole Ingredients: In the same pot used to cook the spaghetti, combine 2 cups of grated cheddar cheese, cream cheese, both cans of condensed cream of mushroom soup, chicken broth, diced tomatoes with green chiles (with their juice), onion powder, and garlic powder. Stir these ingredients together until well blended and creamy. Then fold in the cooked chicken and the drained spaghetti, making sure everything is evenly incorporated.
  4. Assemble and Bake: Pour the spaghetti and chicken mixture into the prepared casserole dish. Evenly sprinkle the remaining 1 cup of cheddar cheese over the top. Place the casserole in the preheated oven and bake uncovered for 20 to 30 minutes, until the cheese is melted and bubbling with a light golden color on top.

Notes

  • Using chicken breast cooked and shredded beforehand works best for this recipe.
  • To save time, use rotisserie chicken from the store instead of cooking chicken yourself.
  • Cooking the spaghetti slightly underdone prevents it from becoming mushy after baking.
  • Feel free to substitute cream of mushroom soup with cream of chicken soup for a slightly different flavor.
  • This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if cold from the fridge.

Find it online: https://bitezly.com/creamy-chicken-spaghetti-casserole-recipe/