Cheesy Chicken Spaghetti Casserole

There’s something undeniably comforting about a warm, bubbling Chicken Spaghetti Casserole fresh out of the oven. This dish is the perfect combination of creamy, cheesy goodness with tender chicken and perfectly cooked pasta, all baked together in a rich and flavorful sauce. Whether you’re serving it for a weeknight family dinner, taking it to a potluck, or making a batch for meal prep, this casserole is a guaranteed crowd-pleaser.

Cheesy Chicken Spaghetti Casserole

Debbie

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course casserole, Main Course

Calories 3057 kcal

Ingredients

  

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• For the Chicken & Pasta:
• 12 oz spaghetti or pasta of choice
• 2 cups cooked shredded chicken (rotisserie works great!)
• 1 tbsp olive oil
• 1 small onion diced
• 1 red bell pepper chopped
• 2 cloves garlic minced
• For the Sauce:
• 1 can 10.5 oz cream of chicken soup
• 1 can 10.5 oz cream of mushroom soup (or substitute another cream of chicken)
• 1 cup sour cream
• 1 cup chicken broth
• 1 ½ cups shredded cheddar cheese divided
• ½ cup shredded mozzarella cheese
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Italian seasoning
• ¼ tsp crushed red pepper flakes optional, for a little heat
• ½ cup shredded Parmesan cheese
• 1 tbsp melted butter if using breadcrumbs

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Instructions

 

• Preheat oven to 350°F (175°C).
• Grease a 9×13-inch baking dish.
• Cook the Pasta
• Cook spaghetti 2 minutes less than the package directions (it will finish cooking in the oven).
• Drain and set aside.
• Sauté the Vegetables
• In a large skillet, heat olive oil over medium heat.
• Add diced onion and bell pepper, cooking for about 3-4 minutes until softened.
• Stir in garlic and cook for another 30 seconds. Remove from heat.
• Make the Sauce
• In a large mixing bowl, whisk together cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth until smooth.
• Add 1 cup shredded cheddar, mozzarella, salt, pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes (if using). Mix well.
• Assemble the Casserole
• Stir the cooked spaghetti, shredded chicken, and sautéed vegetables into the sauce. Mix until well coated.
• Transfer the mixture to the prepared 9×13-inch baking dish.
• Sprinkle the top with the remaining ½ cup cheddar cheese and Parmesan cheese.
• Optional Crispy Topping
• If using breadcrumbs or crushed crackers, toss them with melted butter and sprinkle evenly over the cheese layer.
• Bake
• Bake uncovered for 25-30 minutes until bubbly and golden.

Notes

Notes: Make It Ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Freezer Friendly: Freeze before baking for up to 3 months. Thaw overnight in the fridge and bake as directed.
Spice It Up: Add diced jalapeños, hot sauce, or extra red pepper flakes for heat.
Veggie Boost: Stir in mushrooms, spinach, or broccoli for extra nutrients.
Cheese Variations: Swap cheddar for Colby Jack, Monterey Jack, or Pepper Jack for a different flavor twist.

Nutrition

Calories: 3057kcalCarbohydrates: 296gProtein: 151gFat: 140gSaturated Fat: 69gPolyunsaturated Fat: 8gMonounsaturated Fat: 35gCholesterol: 523mgSodium: 6516mgPotassium: 2445mgFiber: 17gSugar: 31gVitamin A: 7936IUVitamin C: 217mgCalcium: 1886mgIron: 9mg

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