Chicken Spaghetti Casserole

Chicken Spaghetti Casserole is one of those dinners I can put together when I want something comforting but don’t want to spend much time in the kitchen. A creamy sauce, tender chicken, and spaghetti all bake together under a layer of melted cheese.

I usually make this when I have cooked chicken on hand. It saves a step, and the casserole is still just as satisfying. Rotisserie chicken works especially well when I need dinner on the table without much planning.

The spaghetti absorbs some of the creamy sauce as it bakes, so every forkful has a little chicken, pasta, and cheese together. I like cutting the chicken into smaller pieces because it spreads it throughout the dish instead of leaving big chunks in just a few servings.

This is also a good recipe to keep in mind for busy evenings. Once the pasta is cooked and the filling is mixed, the oven does most of the remaining work.

Why You Will Love This Recipe

Chicken Spaghetti Casserole brings together tender chicken, creamy sauce, spaghetti, and melted cheese in one filling dish. It is simple enough for a weeknight but still feels like a proper comfort-food dinner.

You also don’t need many ingredients. Most of the flavor comes from the creamy sauce and cheese, so there is no need to make a complicated sauce from scratch.

Another thing I like is how easy it is to adjust. You can add a little diced bell pepper, mushrooms, or broccoli if you have vegetables that need to be used, but the basic casserole is delicious on its own.

Ingredients for Chicken Spaghetti Casserole

For the Casserole

• 2 cups cooked chicken, shredded or chopped into small pieces.
• 8 ounces spaghetti, broken in half before cooking so it is easier to mix and serve.
• 1 can cream of chicken soup, for the creamy base.
• 1/2 cup sour cream, which adds richness and keeps the sauce smooth.
• 1/2 cup chicken broth, to loosen the sauce and help coat the spaghetti.
• 1 cup shredded cheddar cheese, divided between the mixture and the topping.
• 1/2 teaspoon garlic powder, for simple savory flavor.
• Salt and black pepper, to taste.

For the Topping

• 1/2 cup shredded cheddar cheese, for the golden cheesy top.
• 2 tablespoons grated Parmesan, optional, for a little extra flavor.

How to Make Chicken Spaghetti Casserole

• Preheat the oven to 350°F and prepare the baking dish. Lightly grease a 9×13-inch casserole dish with cooking spray or a little butter so the creamy spaghetti does not stick while baking.
• Cook the spaghetti until just tender. Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions. Stop cooking it when it is just tender rather than very soft because it will continue cooking in the oven. Drain it well and set it aside.
• Make the creamy sauce. In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, salt, and black pepper. Stir until everything is smooth and evenly combined. The mixture should be creamy enough to coat the pasta without being overly thick.
• Add the cooked chicken. Stir the shredded or chopped chicken into the sauce, making sure the pieces are evenly coated. If you have larger pieces of chicken, break them into smaller bite-size pieces so the chicken is distributed throughout the casserole.
• Add the spaghetti. Place the drained spaghetti into the bowl with the chicken mixture and gently toss everything together. Take your time with this step so the sauce coats the noodles instead of staying mostly at the bottom of the bowl.
• Mix in some of the cheese. Add about half of the shredded cheddar and stir gently until it is spread throughout the pasta. The cheese will melt into the creamy sauce during baking and make the filling even richer.
• Transfer the mixture to the baking dish. Spoon the chicken spaghetti into the prepared casserole dish and spread it evenly from edge to edge. If some noodles are sticking up, gently press them into the sauce so they do not dry out during baking.
• Add the cheesy topping. Sprinkle the remaining cheddar evenly over the top, then add the Parmesan if you are using it. Covering the surface with cheese helps create a melty, golden topping while the casserole bakes.
• Bake until hot and bubbling. Place the uncovered casserole in the oven and bake for about 25–30 minutes, or until the cheese is fully melted and the edges are bubbling. If you want a more browned top, you can broil it for the last 1–2 minutes, but watch it closely.
• Let the casserole rest before serving. Remove the dish from the oven and let it sit for about 5–10 minutes. This gives the sauce time to settle around the spaghetti and makes the casserole easier to scoop and serve.
• Serve while warm. Spoon the casserole onto plates and add a little chopped parsley or green onion if you want some fresh color. The creamy chicken and cheesy spaghetti are best while the casserole is still warm.

What to Serve Chicken Spaghetti Casserole

Chicken Spaghetti Casserole is hearty on its own, so I usually keep the sides light. A fresh green salad with lettuce, cucumber, tomatoes, and a simple dressing works especially well with the creamy pasta.

Steamed broccoli, green beans, or roasted carrots are also good choices when you want to add vegetables to the meal. They bring some freshness without competing with the casserole.

If you’re serving a bigger dinner, warm garlic bread or dinner rolls are an easy addition. I like using the bread to pick up any creamy sauce left on the plate.

How to Store and Reheat Chicken Spaghetti Casserole

Store leftover Chicken Spaghetti Casserole in an airtight container or cover the baking dish tightly and refrigerate it for up to 3–4 days. Let it cool slightly before refrigerating, but don’t leave it at room temperature for a long time.

For individual portions, reheat the casserole in the microwave for about 1–2 minutes, then continue heating in short intervals until the center is hot. If the spaghetti has absorbed a lot of the sauce, add a small splash of milk or chicken broth before reheating to help loosen it.

For several servings, cover the casserole with foil and warm it in a 350°F oven until heated through. Keeping it covered helps prevent the spaghetti and cheese from drying out while the casserole warms.