Creamy Chicken Spaghetti Casserole

There’s something about a warm, cheesy casserole that feels like a hug in food form. Growing up, my mom’s Chicken Spaghetti Casserole was the star of our family dinners—it was the dish we’d fight over seconds for. Even now, when I’m craving comfort food or need a meal that’ll please everyone (kids included!), this casserole is my go-to. It’s creamy, hearty, and packed with flavor, yet it’s so easy to throw together. Whether it’s a busy weeknight or a cozy Sunday supper, this Chicken Spaghetti Casserole never fails to bring everyone to the table with a smile.

Why You’ll Love This Chicken Spaghetti Casserole

This recipe is pure comfort in a baking dish. Here’s why it’s a keeper:

• Effortless comfort: Only 15 minutes of prep for a meal that tastes like you spent hours
• Kid-approved magic: Creamy, cheesy goodness that even picky eaters devour
• Pantry-friendly: Uses simple ingredients you probably already have
• Leftover hero: Tastes even better the next day (if it lasts that long!)
• Endlessly adaptable: Swap in your favorite veggies, cheeses, or proteins

Trust me, this casserole will become your new weeknight lifesaver.

Ingredients for Chicken Spaghetti Casserole

Here’s what you’ll need to make this cozy dish come together – I promise it’s all simple stuff you can grab on your regular grocery run:

• 2 cups cooked chicken: I use shredded rotisserie chicken for convenience, but leftover baked chicken works great too
• 8 oz spaghetti: Cooked al dente (about 2 minutes less than package says – it’ll soften more while baking)
• 1 can (10.5 oz) cream of chicken soup: The flavor base that makes everything creamy and rich
• 1 cup sour cream: Adds that perfect tangy creaminess
• 1 cup shredded cheddar cheese: Pack it lightly in the measuring cup for the perfect melt
• 1/2 cup milk: Whole milk gives the best texture, but any kind works
• 1/2 tsp garlic powder & 1/2 tsp onion powder: My flavor boosters – don’t skip these!
• 1/4 tsp black pepper: Freshly cracked if you’ve got it
• 1/4 cup breadcrumbs + 1 tbsp melted butter: For that golden, crispy topping we all love

See? Nothing fancy – just good, honest ingredients that come together to make something truly special.

How to Make Chicken Spaghetti Casserole

Alright, let’s get cooking! This casserole comes together so easily – I’ll walk you through each step so yours turns out perfect. The smell alone will have your family peeking into the oven before it’s even done!

Step 1: Preheat and Prep

First things first – crank that oven to 350°F (175°C). While it’s heating up, grab your trusty 9×13-inch baking dish and give it a quick greasing. I use butter or cooking spray – just enough so nothing sticks. Pro tip: Do this now so you’re not scrambling with messy hands later!

Step 2: Mix the Base

Now for the fun part – in a big mixing bowl, combine all those gorgeous ingredients! Toss in your shredded chicken, cooked spaghetti, cream of chicken soup, sour cream, cheddar cheese, milk, garlic powder, onion powder, and black pepper. I like to mix with a big wooden spoon or my (clean!) hands – really get in there so every noodle gets coated in that creamy goodness. The batter should be thick but still saucy – if it looks too dry, add a splash more milk.

Step 3: Assemble and Bake

Spread your mixture evenly in the greased dish – I sometimes give it a little pat to make sure it’s level. In a small bowl, stir together the breadcrumbs and melted butter until crumbly, then sprinkle it all over the top like edible confetti. Pop it in the oven and bake for 25-30 minutes. You’ll know it’s ready when the edges are bubbling and that golden crust makes your kitchen smell like heaven. Let it sit for 5 minutes before serving – I know it’s hard to wait, but this keeps it from being too soupy when you dish it up!

Tips for the Best Chicken Spaghetti Casserole

After making this casserole more times than I can count, here are my fail-proof secrets:

• Rotisserie chicken is your friend: Saves SO much time – just shred and go!
• Undercook that pasta: Aim for al dente since it’ll keep cooking in the oven (mushy noodles = sad casserole)
• Sneak in veggies: Stir in thawed frozen peas or diced bell peppers for color and nutrition
• Don’t skip the rest: Letting it sit 5 minutes after baking means perfect slices instead of a cheesy avalanche

Follow these simple tricks, and you’ll get rave reviews every time!

Serving Suggestions for Chicken Spaghetti Casserole

This casserole shines all on its own, but here’s how I love to round out the meal:

• Garlic bread: That crispy, buttery goodness is perfect for scooping up extra sauce
• Simple green salad: The fresh crunch balances the rich casserole beautifully
• Steamed veggies: Broccoli or green beans add color and nutrition

Honestly though? Sometimes we just dig in straight from the baking dish – no sides needed!

Storage and Reheating

Here’s the good news – this casserole keeps like a dream! Just pop any leftovers in an airtight container and they’ll stay fresh in the fridge for up to 3 days. To reheat, I prefer the oven (350°F for about 15 minutes) because it keeps that crispy topping intact, but the microwave works in a pinch – just stir halfway through to heat evenly. You can even freeze portions for up to 2 months – perfect for those nights when cooking feels impossible!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each comforting serving of this Chicken Spaghetti Casserole (because let’s be honest – we all peek at those numbers sometimes!). Keep in mind these are estimates – your exact counts might vary depending on the brands you use or if you tweak the recipe.

Per generous serving (about 1/6th of the casserole):

• 420 calories – perfect for a satisfying dinner
• 18g fat (9g saturated) – hello, cheesy goodness!
• 24g protein – thanks to all that chicken
• 38g carbs (2g fiber) – those noodles do their job
• 680mg sodium – the soup adds most of this

Want to lighten it up? Try reduced-fat cheese or sour cream – though between you and me, I always go for the full-fat versions because life’s too short! The beauty is you can adjust ingredients to fit your needs while still keeping all that comforting flavor.

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about this Chicken Spaghetti Casserole – here are the ones that come up most often:

Can I freeze this casserole?
Absolutely! Bake it first, let it cool completely, then wrap tightly or store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating at 350°F until warmed through (about 30 minutes). The breadcrumbs might lose some crispness, but the flavor stays perfect!

Can I use raw chicken instead of cooked?
You sure can! Just dice 1 lb raw chicken breasts, season with salt and pepper, and sauté until cooked through before adding to the mix. Bonus – you’ll get all those tasty browned bits in your casserole!

What’s the best pasta substitute for spaghetti?
I’ve had great results with penne, rotini, or even egg noodles – use what you’ve got! For gluten-free, try brown rice pasta (just watch the baking time as it can get mushy faster).

How do I prevent the top from getting too brown?
If your oven runs hot, tent with foil after 20 minutes of baking. And make sure your rack is in the center – too close to the top can mean over-browning while the center stays cool.

Did I miss your question? Rate this recipe or share your favorite twist in the comments – I’d love to hear how yours turns out!

Print