I love making this chicken spaghetti casserole when I want something creamy, cheesy, and incredibly comforting. It’s one of those dishes I rely on for an easy family-style meal that feels hearty and satisfying with minimal effort.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s simple to prepare and always turns out rich and flavorful. I like how everything comes together in one dish, and the combination of tender chicken, pasta, and melted cheese makes it hard to resist. It’s also great for leftovers, which makes my life easier during busy days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
300 g spaghetti, broken in half
2 cups cooked chicken, shredded (about 300 g)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can cream of mushroom soup (300 g)
1 can cream of chicken soup (300 g)
1/2 cup chicken broth (120 ml)
1/2 cup milk (120 ml)
1 1/2 cups shredded cheddar cheese (150 g)
1/2 cup shredded mozzarella cheese (50 g)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried parsley (optional)
Directions
I start by preheating the oven to 180°C (350°F). Then I cook the spaghetti in salted boiling water until just al dente, drain it, and set it aside.
In a large pan, I heat olive oil over medium heat and sauté the chopped onion until soft. I add the minced garlic and cook for another minute until fragrant.
Next, I stir in the cream of mushroom soup, cream of chicken soup, chicken broth, and milk. I mix everything until smooth and creamy, then season with salt, pepper, and paprika.
I add the shredded chicken and cooked spaghetti into the sauce, tossing everything together until well coated.
I transfer the mixture into a greased baking dish and spread it evenly. Then I sprinkle the cheddar and mozzarella cheese over the top.
I bake the casserole for about 25–30 minutes, until the cheese is melted and bubbly with a slightly golden top. I let it rest for a few minutes before serving.
Servings and timing
This recipe makes about 6 servings.
Prep time: 15 minutes
Cooking time: 25–30 minutes
Total time: about 45 minutes
Variations
I sometimes add diced bell peppers or mushrooms for extra texture and flavor. When I want a bit of heat, I mix in chili flakes or a dash of hot sauce. I also like using rotisserie chicken to save time, or swapping cheeses depending on what I have on hand.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I use the oven at 180°C (350°F) for about 15 minutes to keep it creamy. If I use the microwave, I add a splash of milk to prevent it from drying out.
FAQs
Can I make this casserole ahead of time?
I often assemble it ahead and refrigerate it, then bake it when I’m ready to serve.
Can I freeze chicken spaghetti casserole?
I freeze it before or after baking for up to 2 months. I thaw it in the fridge before reheating.
What type of chicken works best?
I usually use shredded rotisserie chicken or leftover cooked chicken for convenience.
Can I use a different type of pasta?
I sometimes swap spaghetti for penne or rotini, and it works just as well.
How do I make it lighter?
I use low-fat soups, reduced-fat cheese, and milk to lighten it up while keeping the flavor.
Conclusion
I always enjoy making this chicken spaghetti casserole because it’s warm, creamy, and easy to put together. It’s a dependable recipe that fits perfectly into my routine, and it never fails to satisfy when I’m craving comfort food.
