Description
This Chicken Spaghetti is a comforting casserole made with tender shredded chicken, spaghetti noodles, a creamy tomato-cheese sauce, and a flavorful blend of seasonings. It’s cheesy, satisfying, and easy to make ahead – perfect for a cozy weeknight meal or a potluck favorite.
Ingredients
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12 oz spaghetti
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2 cups cooked chicken, shredded (rotisserie works great)
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1 tablespoon butter or olive oil
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1/2 cup onion, diced
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1/2 cup green bell pepper, diced
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2 cloves garlic, minced
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1 (10.5 oz) can cream of mushroom soup
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1 (10.5 oz) can cream of chicken soup
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1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
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1/2 cup chicken broth (or water)
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2 cups shredded cheddar cheese (divided)
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon paprika (optional)
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Chopped parsley (for garnish)
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Cook the spaghetti:
Bring a large pot of salted water to a boil. Cook spaghetti until just al dente. Drain and set aside. -
Sauté the vegetables:
In a large skillet, melt butter over medium heat. Add onion and bell pepper. Sauté for 3–4 minutes until softened. Add garlic and cook another 30 seconds. -
Make the sauce:
Stir in cream of mushroom soup, cream of chicken soup, diced tomatoes with chilies, chicken broth, 1 ½ cups of shredded cheese, and seasonings. Mix until smooth and creamy. -
Combine:
Add the cooked spaghetti and shredded chicken to the sauce. Toss everything together until well coated. -
Bake:
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese over the top. Bake uncovered for 25–30 minutes, until bubbly and golden. -
Serve:
Let rest for 5 minutes. Garnish with chopped parsley and serve warm.
Notes
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You can use cream of celery soup instead of one of the others.
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Add cooked mushrooms, peas, or chopped spinach for more veggies.
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This freezes well—assemble, cover tightly, and freeze before baking.