Chicken Spaghetti Casserole

If you’re looking for something comforting for dinner that has a little bit of everything, our chicken spaghetti casserole recipe is the right move. Fair warning, this recipe does entail breaking spaghetti noodles into pieces, so if you’re morally against that, there are plenty of fork-twirling spaghetti recipes to try instead. Broken noodles aside, this recipe is one of my favorite casserole recipes for busy nights, since it comes together in less than an hour.

As with most casseroles, our chicken and spaghetti casserole starts with a can of cream of chicken soup, which gives it a creamy base. Veggies, mushrooms, cheese and chicken fill out the rest of the dish, and then it’s topped with more cheese partway through baking.

Ingredients for Chicken Spaghetti Casserole

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• Spaghetti: Use your favorite brand of spaghetti for this dish, following the package directions for how to cook pasta. Since this dish is almost more like a hot pasta salad, I like to rinse the spaghetti after draining it so it immediately cools down and doesn’t overcook.
• Chicken: This is a great dish to earmark for the next time you’re looking for recipes to make with leftover chicken. Of course, you can cook the chicken just before using it in this dish too if you have the time.
• Cream of chicken soup: Using a can of condensed cream of chicken soup makes this recipe for chicken spaghetti casserole come together quickly. However, you can make homemade cream of chicken soup too.
• Milk: Use 2% milk to get the creamiest consistency. For a thicker casserole, try half-and-half.
• Onion: Use yellow onion for a mild onion flavor, or substitute a white onion or even a shallot in a pinch.
• Cheese: For the best results, instead of using pre-grated cheese that doesn’t melt as well, grate your own cheese. Use Swiss and cheddar cheese, or extra sharp cheddar for a stronger flavor.
• Mushrooms: This recipe for chicken spaghetti casserole calls for a 4-ounce can of mushrooms, using both the stems and pieces and draining the liquid.
• Red peppers: Finely diced red peppers give a little pop of color as well as sweet flavor.
• Mayonnaise: Recipes with mayonnaise are the perfect way to use up the jar that’s been sitting in your fridge. The mayonnaise lends another creamy element here and ensures that the chicken and spaghetti casserole won’t dry out.
• Seasonings: Use steak seasoning and dried basil in the chicken spaghetti recipe, or add some of your own preferred spices like dried thyme, oregano or red chili flakes.

Directions

Step 1: Mix the ingredients

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Bring a large pot of salted water to a boil, and cook the spaghetti according to the package directions.

Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and dried basil. Mix well until all the ingredients are incorporated.

Step 2: Cook the casserole

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Drain the spaghetti and add it to the chicken mixture.

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Toss to coat everything fully, then transfer the mixture to a greased 13×9-inch baking dish. Cover and bake at 350°F for 20 minutes.

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After 20 minutes, uncover the dish and sprinkle the remaining cheeses over the top. Bake until it’s fully heated through and the cheese is melted, 5 to 10 minutes longer.

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Chicken Spaghetti Casserole Variations

• Use a different soup base: Try another condensed soup for a slightly different flavor. Cream of mushroom and cream of celery soup would both be delicious in this chicken spaghetti casserole recipe.
• Mix in more produce: Mix in chopped broccoli, chopped celery or diced tomatoes for added nutrients and color.
• Give it a crunchy top: Use bread crumbs, crushed Ritz crackers or panko for a crispy topping. You can still use the cheesy topping and mix it with the crunchy bits so you get the best of both worlds.

How to Store Chicken Spaghetti Casserole

Casseroles are great to store in their own containers, leaving one less dish for you to have to wash. The chicken and spaghetti casserole will last for up to five days in the fridge, just make sure to put a lid on it or cover it tightly in storage wrap.

Can you freeze chicken spaghetti casserole?

You can definitely freeze chicken spaghetti casserole, either after it’s been baked or before baking. For freezing the whole casserole before it’s cooked, just assemble the casserole in the dish, cover it or wrap it tightly in storage wrap, then freeze it for up to three months. If it’s already baked, you can freeze individual slices wrapped in storage wrap for a quick meal. When you’re ready to eat, let a slice thaw overnight in the fridge before reheating.

How do you reheat chicken spaghetti casserole?

Reheat any thawed casserole in the oven at 350° until it’s bubbling around the sides and heated all the way through. If it’s still frozen, you can reheat it, just cook it covered and add some extra cooking time.

Chicken Spaghetti Casserole Tips

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How can you cook chicken for chicken spaghetti casserole?

If you don’t have any leftover chicken to use for this chicken spaghetti casserole recipe, you have a couple of options. You can roast a whole chicken or you can make some poached chicken breasts in heavily seasoned water with aromatics. Or, you can skip cooking chicken altogether and buy a rotisserie chicken from the grocery store.

What can you serve with chicken spaghetti casserole?

Use this recipe for chicken spaghetti casserole as your main course, and serve it alongside something simple and green. Check out our easy guide for some tips on how to cook peas, one of my favorite sides. Or learn how to steam vegetables, even without a steamer basket, for steamed broccoli or cauliflower.

Should I let my chicken spaghetti casserole rest before serving it?

For that perfect casserole texture, let your chicken spaghetti casserole rest for 5 to 10 minutes before serving it. This will allow the creamy base to set so you can scoop into it and it’ll hold together. Digging in too soon after removing it from the oven may lead to a runny casserole.