Spaghetti Chicken Casserole: A Comforting Family Dinner Recipe
Spaghetti chicken casserole is a hearty, one-dish meal that combines tender chicken, al dente spaghetti, creamy cheese sauce, and fresh vegetables. This easy chicken spaghetti bake is perfect for busy weeknights or casual gatherings.
Packed with protein from chicken breasts and carbs from pasta, it offers a balanced comfort food option. With simple ingredients like cream of chicken soup and cheddar cheese, it’s budget-friendly and kid-approved. Let’s explore how to make this delicious spaghetti chicken casserole from scratch.
Ingredients for Spaghetti Chicken Casserole
Gather these pantry staples and fresh items for your chicken pasta bake. This list makes one 9×13-inch dish.
Main Ingredients
- 8 ounces spaghetti noodles, uncooked
- 2 cups cooked chicken, shredded or diced (use rotisserie for ease)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10 ounces) Rotel tomatoes with green chilies, drained
- 1 cup sour cream
- 1 cup cheddar cheese, shredded (plus extra for topping)
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, diced
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1/2 cup mozzarella cheese, shredded (optional for extra meltiness)
Optional Add-Ins
- 1 cup frozen peas or corn for more veggies
- Breadcrumbs or crushed crackers for a crunchy topping
- Fresh parsley, chopped, for garnish
These ingredients create a flavorful chicken spaghetti dish that’s both satisfying and simple.
Step-by-Step Instructions to Make Spaghetti Chicken Casserole
Follow these clear steps to assemble and bake your creamy chicken pasta casserole. Preheat your oven to 350°F (175°C) before starting.
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti noodles and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside. Do not rinse.
- Prepare the vegetables: In a medium skillet over medium heat, add a drizzle of oil. Sauté the chopped onion, diced green bell pepper, and minced garlic for 4-5 minutes until softened. Stir occasionally to avoid burning.
- Mix the sauce: In a large mixing bowl, combine the cream of chicken soup, drained Rotel tomatoes, sour cream, chicken broth, Italian seasoning, salt, and black pepper. Whisk until smooth.
- Add proteins and veggies: Fold in the cooked chicken, sautéed vegetables, and cooked spaghetti. Mix gently to coat everything evenly. If using frozen peas or corn, stir them in now.
- Assemble the casserole: Grease a 9×13-inch baking dish with cooking spray. Pour the mixture into the dish and spread it out evenly. Sprinkle the shredded cheddar cheese (and mozzarella if using) on top.
- Add topping if desired: For crunch, sprinkle 1/2 cup breadcrumbs or crushed crackers over the cheese. Dot with a few pats of butter.
- Bake the dish: Place in the preheated oven and bake for 25-30 minutes, until the cheese is bubbly and golden brown. If the top browns too quickly, cover with foil for the first 15 minutes.
- Rest and serve: Remove from the oven and let it rest for 5-10 minutes. This helps the casserole set. Garnish with chopped parsley and serve hot.
Your spaghetti chicken casserole is ready! Pair it with a side salad or garlic bread for a complete meal.
Tips for the Best Chicken Spaghetti Bake
To ensure success with this easy casserole recipe, keep these pointers in mind.
- Use fresh or thawed chicken: If cooking chicken from raw, boil or bake 2 boneless chicken breasts until they reach 165°F internally, then shred.
- Don’t overcook the pasta: Al dente spaghetti holds up better in the oven and absorbs the creamy sauce without becoming mushy.
- Make it ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 10 minutes to bake time if cold.
- Freezing instructions: Prepare without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Variations: For a lighter version, use Greek yogurt instead of sour cream. Add mushrooms or broccoli for more nutrition.
- Storage: Leftovers keep in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven at 350°F.
These tips help you customize the recipe to fit your needs, whether for meal prep or dietary tweaks.
Serving Suggestions and Pairings
Serve your baked spaghetti chicken straight from the dish for a cozy family-style meal. It pairs well with simple sides that complement its creamy, savory profile.
- Fresh green salad: Toss romaine lettuce, cherry tomatoes, and cucumber with a light vinaigrette to cut through the richness.
- Garlic bread or rolls: Warm, buttery bread soaks up the sauce perfectly.
- Steamed vegetables: Broccoli or carrots add color and nutrients without overpowering the main dish.
- Wine pairing: A crisp white like Chardonnay enhances the cheese and chicken flavors.
For potlucks, transport it in the baking dish covered with foil. This versatile casserole works for brunch too, with a side of fruit.
FAQs
Can I use a different type of pasta in spaghetti chicken casserole?
Yes, substitute penne, rotini, or fettuccine. Cook to al dente and adjust baking time if needed. The key is sturdy pasta that holds the sauce.
Is this recipe gluten-free?
Not as written, due to wheat-based spaghetti and cream soup. Use gluten-free pasta and a certified gluten-free soup alternative for a safe option.
How do I make spaghetti chicken casserole spicier?
Increase the heat by using undrained Rotel or adding diced jalapeños. A dash of hot sauce in the sauce mix works too.
Can I make this with ground chicken instead of shredded?
Absolutely. Cook 1 pound of ground chicken with the vegetables, then proceed. It adds a different texture but keeps the dish flavorful.
What’s the best cheese for the topping?
Cheddar provides sharp taste, but mix in Monterey Jack for creaminess. Avoid pre-shredded cheese if possible; it has additives that affect melting.
How long does spaghetti chicken casserole last in the freezer?
Frozen, it stays good for 2-3 months. Label the container with the date. Bake from frozen at 350°F for 45-50 minutes, covered.
This spaghetti chicken casserole recipe delivers comfort in every bite. With its easy prep and crowd-pleasing flavors, it’s sure to join your rotation of favorite chicken recipes. Try it tonight and enjoy the smiles around the table!
Spaghetti Chicken Casserole
A hearty, family-friendly chicken spaghetti bake with tender chicken, al dente pasta, creamy sauce, and veggies. Budget-friendly, kid-approved, and perfect for busy weeknights or casual gatherings.
Ingredients
- 8 ounces spaghetti noodles, uncooked
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10 ounces) Rotel tomatoes with green chilies, drained
- 1 cup sour cream
- 1 cup cheddar cheese, shredded (plus extra for topping)
- 1/2 cup onion, finely chopped
- 1/2 cup green bell pepper, diced
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1/2 cup mozzarella cheese, shredded (optional)
Optional Add-Ins:
- 1 cup frozen peas or corn
- 1/2 cup breadcrumbs or crushed crackers (for topping)
- Fresh parsley, chopped (for garnish)
- Butter, a few small pats if using crunchy topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil, add spaghetti, and cook until al dente, about 8–10 minutes; drain and set aside.
- Heat a medium skillet over medium heat with a drizzle of oil.
- Sauté onion, green bell pepper, and garlic for 4-5 minutes until softened, stirring occasionally.
- In a large mixing bowl, whisk together cream of chicken soup, drained Rotel, sour cream, chicken broth, Italian seasoning, salt, and pepper until smooth.
- Fold in the cooked chicken and the sautéed vegetables.
- Add the cooked spaghetti and gently toss to coat; stir in peas or corn if using.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Top with shredded cheddar (and mozzarella if using); add breadcrumbs or crushed crackers and a few pats of butter if you want a crunchy topping.
- Bake 25-30 minutes until hot and bubbly; if browning too quickly, tent with foil. Rest 5-10 minutes, garnish with parsley, and serve.
Notes
- Chicken: Use 2 cooked boneless chicken breasts (165°F internal) shredded or diced; rotisserie is a time-saver.
- Pasta: Keep it al dente so it holds up in the oven.
- Make-Ahead: Assemble up to 24 hours ahead, cover, and refrigerate; add about 10 minutes to bake time if baking cold.
- Variations: Swap sour cream for Greek yogurt; add mushrooms or broccoli; use Monterey Jack with cheddar for extra creaminess.
- Gluten-Free: Use GF pasta and a certified GF cream of chicken soup.
- Spice It Up: Use undrained Rotel, add diced jalapeños, or a dash of hot sauce to the sauce.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 483Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 99mgSodium: 977mgCarbohydrates: 38gFiber: 4gSugar: 7gProtein: 26g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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