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Chicken Spaghetti Casserole Recipe

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4.4 from 68 reviews

This Chicken Spaghetti recipe is a comforting and creamy casserole combining tender shredded chicken, perfectly cooked spaghetti, and a rich blend of cream soups, sour cream, and cheeses. Enhanced with sautéed onions, bell peppers, and garlic, then baked to bubbly perfection with a crispy breadcrumb topping, it’s a flavorful and hearty dish great for family dinners or potlucks.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken and Pasta

  • 2 cups cooked chicken, shredded
  • 8 oz spaghetti, cooked and drained

Sauce and Dairy

  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 cup cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded

Vegetables and Aromatics

  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced

Seasonings and Additions

  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tbsp butter
  • 1 cup breadcrumbs (optional)

Instructions

  1. Cook the spaghetti: Boil the spaghetti in salted water until just soft or al dente. Drain thoroughly and set aside to prevent overcooking during baking.
  2. Sauté vegetables: In a skillet, melt the butter over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Cook, stirring occasionally, until the vegetables become soft and fragrant, about 5 minutes.
  3. Make the sauce: To the skillet with vegetables, add the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth. Stir continuously until the mixture is smooth and well combined.
  4. Add spices and chicken: Season the sauce with salt, black pepper, and paprika. Stir in the shredded cooked chicken until evenly distributed throughout the sauce.
  5. Mix pasta and sauce: Add the cooked spaghetti to the sauce mixture. Gently fold and stir to ensure the pasta is fully coated with the creamy sauce.
  6. Add cheese: Incorporate the shredded cheddar and Monterey Jack cheeses into the mixture. Stir until the cheeses melt and create a creamy, cheesy sauce.
  7. Bake the casserole: Transfer the entire mixture to a greased baking dish. Evenly sprinkle the optional breadcrumbs over the top to create a crunchy crust.
  8. Bake until bubbly: Place the casserole in a preheated oven at 350°F (175°C) and bake for 20 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
  9. Rest before serving: Remove the casserole from the oven and let it rest for about 5 minutes to allow it to set for easier serving.

Notes

  • Use rotisserie chicken for quick and convenient preparation.
  • Cook spaghetti al dente to retain the best texture after baking.
  • For a richer taste, feel free to add extra shredded cheese.
  • Substitute crushed crackers if you don’t have breadcrumbs on hand.
  • Let the casserole rest 5 minutes before serving to allow flavors to meld and the dish to set.
  • Add a dash of hot sauce if you prefer a bit of heat in your casserole.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

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