introduction
This Chicken Spaghetti Casserole is warm, simple, and homey. It uses cooked spaghetti and shredded chicken mixed with a creamy sauce and cheese. You can make it fast and feed a family. If you want other easy casserole ideas, try a similar creamy low-carb chicken casserole for a low-carb twist.
why make this recipe
Make this recipe when you want a quick, filling meal. It uses common pantry items and cooked chicken. It warms up well and many people like it. It is great for weeknights and potlucks.
how to make Chicken Spaghetti Casserole
Preheat the oven and mix the ingredients. Stir until everything is even. Put the mix in a greased casserole dish and add breadcrumbs if you like a crunch. Bake until hot and the top is golden. You can also change the peppers or cheese for a different taste. For ideas on changing flavors, see this French onion chicken orzo casserole for inspiration.
Ingredients :
- 2 cups cooked spaghetti
- 2 cups shredded cooked chicken
- 1 cup grated cheese (cheddar or mozzarella)
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup breadcrumbs (optional for topping)
Directions :
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cooked spaghetti, shredded chicken, cheese, cream of mushroom soup, chicken broth, onion, bell pepper, garlic powder, salt, and pepper.
- Mix until well combined.
- Transfer the mixture into a greased casserole dish.
- If using, sprinkle breadcrumbs on top for added crunch.
- Bake in the preheated oven for 25-30 minutes or until heated through and topping is golden.
- Let cool for a few minutes before serving. Enjoy!
how to serve Chicken Spaghetti Casserole
Serve it hot from the oven. Add a simple green salad or steamed vegetables on the side. You can top each plate with extra cheese or fresh parsley if you like.
how to store Chicken Spaghetti Casserole
Let the casserole cool to room temperature. Cover it tightly and store in the fridge for up to 3 days. For longer storage, freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating. Reheat in the oven or microwave until hot.
tips to make Chicken Spaghetti Casserole
- Use pasta that is cooked just until tender so it does not get mushy after baking.
- Shred leftover roast chicken or use canned chicken to save time.
- If the casserole looks dry, add a little more chicken broth before baking.
- For extra crisp, broil the top for 1-2 minutes at the end.
- For more ideas on casseroles and toppings, check this million dollar chicken casserole article.
variation (if any)
- Swap cream of mushroom with cream of chicken for a milder taste.
- Use different cheeses like Monterey Jack or pepper jack for a spicy kick.
- Add frozen peas or corn for more vegetables.
- Try cooked rotisserie chicken or shredded turkey instead of chicken.
FAQs
Q: Can I use fresh tomatoes in this casserole?
A: Yes. Dice fresh tomatoes and stir them in, but drain extra liquid to avoid a watery bake.
Q: Can I make this ahead and bake later?
A: Yes. Assemble in a dish, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.
Q: Is there a gluten-free version?
A: Yes. Use gluten-free spaghetti, gluten-free breadcrumbs, and check the soup label to be sure it is gluten-free.
Q: Can I skip the breadcrumbs?
A: Yes. The casserole will still taste good without the crumbs. You can top with extra cheese instead.
Conclusion
This Chicken Spaghetti Casserole is an easy, creamy dish that many people enjoy. For a classic, rich take on chicken spaghetti, you can compare notes with the Pioneer Woman chicken spaghetti recipe. If you want another similar casserole version, see the Allrecipes spaghetti chicken casserole for more ideas. For a quick and simple spin, read the fast guide at The Spicy Apron’s chicken spaghetti casserole.
Chicken Spaghetti Casserole
Ingredients
Main Ingredients
- 2 cups cooked spaghetti Use spaghetti cooked just until tender.
- 2 cups shredded cooked chicken Shred leftover roast chicken or use canned chicken.
- 1 cup grated cheese (cheddar or mozzarella) You can substitute with different cheeses.
- 1 can cream of mushroom soup
- 1 cup chicken broth Add more if casserole looks dry before baking.
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 1 cup breadcrumbs (optional for topping) Add for a crunchy texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cooked spaghetti, shredded chicken, grated cheese, cream of mushroom soup, chicken broth, diced onion, diced bell pepper, garlic powder, salt, and pepper.
- Mix until well combined.
- Transfer the mixture into a greased casserole dish.
- If using, sprinkle breadcrumbs on top for added crunch.
- Bake in the preheated oven for 25-30 minutes or until heated through and topping is golden.
- Let cool for a few minutes before serving.
