Spaghetti Chicken Casserole

Let Me Tell You A Little Story…

OK, so you know those days when everyone’s hungry, you have odd bits in the fridge, and you just cannot deal with fancy-pants cooking? That’s me, most Thursdays. Enter my Spaghetti Chicken Casserole, aka the meal that’s gotten me out of more than one dinner bind. My mom used to make a version of this when I was a kid, usually with whatever chicken was on sale, and I just loved the gooey, slightly crispy cheese on top. Plus, it’s one of those dishes that forgives you for, say, not draining your pasta perfectly (guilty as charged).

Why You’ll Love This Dish

I make this when I’ve got leftover roast chicken (or honestly, when I’m just not up for another salad night), and my family goes a bit wild for it. It’s hearty, cheesy, and fills up even the picky eaters. Also? It’s a crowd pleaser for potlucks, and the leftovers — if you’ve got any — are weirdly better the next day after all the flavors have had their little overnight meeting in the fridge. The only annoying part used to be shredding the chicken, but now I just attack it with two forks and call it rustic (because perfection is overrated, right?).

Gathering the Goods (Ingredients)

• 12 ounces spaghetti (sometimes I grab linguine if that’s what’s lurking at the back of the cupboard)
• 3 cups cooked chicken, shredded or chopped (rotisserie chicken is an easy cheat — I do this all the time)
• 1 can (10.5 oz) cream of mushroom soup (or substitute cream of chicken — my grandmother used to insist on Campbell’s, but really, any brand works)
• 1 can (10.5 oz) cream of chicken soup (or double up on the mushroom, your call)
• 1 cup chicken broth (I make mine form bouillon cubes, but if you have the boxed stuff, it’s faster)
• 2 cups sharp cheddar cheese, shredded (mild cheddar is fine too, or a mix if you’re living dangerously)
• 1/2 cup grated Parmesan (skip if you’re out — it’s still good)
• 1 small yellow onion, finely chopped (or a couple of scallions if you don’t want tears)
• 1/2 cup diced bell pepper (green or red; I once tossed in a little jarred pimiento for color)
• 1 teaspoon garlic powder (or a big garlic clove, minced, if you’re feeling energetic)
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (I usually eyeball this)
• 1/2 teaspoon dried oregano (sometimes I swap in thyme, but oregano’s the classic go-to)
• 1 tablespoon butter (for sautéing the veggies; sometimes I skip if I’m feeling lazy — shh)
• Cooking spray or extra butter for greasing the baking dish

How To Throw It All Together

1. First, preheat your oven to 350°F (that’s about 180°C). I know some folks wait — I always forget unless I do this first.
2. Boil your spaghetti until just al dente — not mushy, but not with too much bite either (sometimes I break the noodles in half before boiling, so it’s easier to fit them in the casserole dish later…or just because I like it that way).
3. While the pasta cooks, melt the butter in a skillet over medium heat. Toss in the onion and bell pepper, and sauté until soft and fragrant. If the onions start to brown, no worries, that’s just extra flavor!
4. Drain your spaghetti and dump it back in the pot. This is where I usually sneak a taste because buttered pasta is a weakness of mine.
5. Add the shredded chicken, sautéed veggies, cream of mushroom and chicken soups, chicken broth, garlic powder, black pepper, salt, and oregano to the pot with the pasta. Give it a big old mix — it’s gonna look a bit gloopy, but trust me here, it’ll come together in the oven. (Don’t forget to save a handful of cheddar for later.)
6. Grease a 9×13-inch baking dish with cooking spray or butter — I sometimes just wipe a paper towel with butter around the dish if I’m out of spray.
7. Spoon the spaghetti mixture into the baking dish. Level it out a bit, but you don’t need to be precious about this.
8. Sprinkle the reserved cheddar and all the Parmesan on top. Sometimes I add an extra pinch because I can’t help myself.
9. Bake uncovered for 30-35 minutes, or until the cheese is bubbly and just starts getting that satisfying golden color. (Once I got distracted and baked it for 40 minutes — honestly, it was still delicious but a little crispier than I planned.)
10. Let it sit for about 10 minutes before serving — every time I skip this, I burn my mouth, so I’m passing the lesson on to you!

Notes I Learned The Hard Way

• If you like it saucier, add another splash of broth, or even a bit of milk. Sometimes mine’s a bit dry if I overbake (blame Netflix).
• Forgot to shred the cheese? Pre-shredded works fine, but it melts a little less smoothly—it’ll do in a pinch though.
• I prefer red bell pepper for color, but green’s usually cheaper. No one’s complained yet.

Variations I’ve Actually Tried

• Add a pinch of smoked paprika to the mix for a subtle twist—it really makes the flavor pop.
• I once swapped out the cheddar for mozzarella, and it was a bit too stringy, actually, but the kids loved it.
• Toss in a cup of frozen peas—or corn, when I remember—right before baking. Nice way to sneak in veggies.
• Honestly, I tried adding broccoli once and my eldest declared it a “ruined pasta”—so, you’ve been warned…

If You Don’t Have The Gear

I use a big 9×13 casserole dish, but I’ve definitely made half batches in a smaller dish or even a deep skillet. No skillet to sauté the veg? Microwave the onions and peppers for a couple minutes with butter in a bowl—they won’t brown, but nobody minds. And don’t stress if you’re short a mixing bowl; I once mixed it all in the pasta pot just to save dishes. Worked a treat.

Storage Stuff (Not That It Lasts…)

This casserole keeps in the fridge for up to 3 days in a covered container, but honestly, it never survives that long at my place. If you’re better at self-control, it even freezes (slice into portions and wrap them up well). Microwave leftovers with a splash of milk for best results.

Here’s How I Like To Serve It

I love serving this with a green salad and some crusty bread—the kind you have to gnaw on a bit. It’s also fabulous with garlic bread, but that’s probably a carb overload (no judgment here). Sometimes, for a proper southern feel, I toss on a handful of crispy fried onions before serving — don’t tell my diet.

A Few Hard-Earned Pro Tips

• I once tried rushing the bake and taking it out early—it was lukewarm in the middle. Rookie mistake! Wait until it’s actually bubbling at the edges.
• If you’re making this ahead, put the cheese on after reheating so it stays melty and doesn’t go leathery.
• Oh, and cut into squares for picky eaters. They’ll think it’s lasagna, and suddenly eat twice as much. Don’t ask me why.

FAQ (Because Folks Always Ask…)

• Can I use canned chicken? Sure, if you’re in a rush. It’s maybe not quite as flavorful, but with all that cheese, nobody’ll notice.
• Is it okay if I skip the onions? Absolutely — sub in a bit of onion powder, or just leave them out. I promise it won’t ruin anything.
• Can this be made ahead and baked later? Yup, assemble it all, cover, and keep in the fridge. Bake an extra 5 to 10 minutes since it’ll be starting cold.
• My sauce looks too thick/thin—what did I do? Happens to the best of us! Stir in a splash more broth (or milk) if it’s thick, or let it bake a little longer uncovered if it seems soupy. It’s pretty forgiving.
• Is it weird that my sauce looks kind of lumpy before baking? Not at all! It always looks a bit wonky before it heats up—melting cheese covers a multitude of culinary sins.
• Can I make it gluten-free? Just swap in your gluten free pasta and check that your soups are GF. It works, though the texture’s a hair different.

Oh, and if you get distracted by a phone call and accidentally overcook the cheese, just claim it’s “blackened style.” Trust me, it plays well at potlucks!

★★★★★ 4.70 from 30 ratings

Spaghetti Chicken Casserole

yield: 6 servings

prep: 25 mins

cook: 35 mins

total: 50 mins

A classic comfort food casserole combining tender spaghetti, flavorful chicken, creamy soups, sautéed vegetables, and plenty of tasty cheddar in a bubbly, golden baked dish everyone will love. Perfect for family dinners or meal prepping ahead.

🖨️ Print Pin Recipe

Ingredients

• 12 ounces spaghetti (sometimes I grab linguine if that’s what’s lurking at the back of the cupboard)
• 3 cups cooked chicken, shredded or chopped (rotisserie chicken is an easy cheat — I do this all the time)
• 1 can (10.5 oz) cream of mushroom soup (or substitute cream of chicken — my grandmother used to insist on Campbell’s, but really, any brand works)
• 1 can (10.5 oz) cream of chicken soup (or double up on the mushroom, your call)
• 1 cup chicken broth (I make mine form bouillon cubes, but if you have the boxed stuff, it’s faster)
• 2 cups sharp cheddar cheese, shredded (mild cheddar is fine too, or a mix if you’re living dangerously)
• 1/2 cup grated Parmesan (skip if you’re out — it’s still good)
• 1 small yellow onion, finely chopped (or a couple of scallions if you don’t want tears)
• 1/2 cup diced bell pepper (green or red; I once tossed in a little jarred pimiento for color)
• 1 teaspoon garlic powder (or a big garlic clove, minced, if you’re feeling energetic)
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (I usually eyeball this)
• 1/2 teaspoon dried oregano (sometimes I swap in thyme, but oregano’s the classic go-to)
• 1 tablespoon butter (for sautéing the veggies; sometimes I skip if I’m feeling lazy — shh)
• Cooking spray or extra butter for greasing the baking dish

Instructions

1. 1
   First, preheat your oven to 350°F (that’s about 180°C). I know some folks wait — I always forget unless I do this first.
2. 2
   Boil your spaghetti until just al dente — not mushy, but not with too much bite either (sometimes I break the noodles in half before boiling, so it’s easier to fit them in the casserole dish later…or just because I like it that way).
3. 3
   While the pasta cooks, melt the butter in a skillet over medium heat. Toss in the onion and bell pepper, and sauté until soft and fragrant. If the onions start to brown, no worries, that’s just extra flavor!
4. 4
   Drain your spaghetti and dump it back in the pot. This is where I usually sneak a taste because buttered pasta is a weakness of mine.
5. 5
   Add the shredded chicken, sautéed veggies, cream of mushroom and chicken soups, chicken broth, garlic powder, black pepper, salt, and oregano to the pot with the pasta. Give it a big old mix — it’s gonna look a bit gloopy, but trust me here, it’ll come together in the oven. (Don’t forget to save a handful of cheddar for later.)
6. 6
   Grease a 9×13-inch baking dish with cooking spray or butter — I sometimes just wipe a paper towel with butter around the dish if I’m out of spray.
7. 7
   Spoon the spaghetti mixture into the baking dish. Level it out a bit, but you don’t need to be precious about this.
8. 8
   Sprinkle the reserved cheddar and all the Parmesan on top. Sometimes I add an extra pinch because I can’t help myself.
9. 9
   Bake uncovered for 30-35 minutes, or until the cheese is bubbly and just starts getting that satisfying golden color. (Once I got distracted and baked it for 40 minutes — honestly, it was still delicious but a little crispier than I planned.)
10. 10
    Let it sit for about 10 minutes before serving — every time I skip this, I burn my mouth, so I’m passing the lesson on to you!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 520 caloriescal

Protein: 32gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 47gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!