Go Back
A delicious Chicken Spaghetti Casserole is displayed as the featured image for the recipe article.

Best Chicken Spaghetti Casserole

This Chicken Spaghetti Casserole is a creamy, cheesy, and satisfying comfort food classic that transforms simple ingredients into a flavor-packed dish. It's a guaranteed crowd-pleaser that's easy to make and perfect for potlucks or family dinners.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 oz can diced mushrooms, drained
  • 10.75 oz can condensed cream of chicken soup
  • 10.75 oz can condensed cream of mushroom soup
  • 10 oz can diced tomatoes and green chilies Rotel
  • 8 oz cream cheese, softened
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 lb spaghetti
  • 4 tablespoons butter, melted
  • 1 cup shredded cheddar cheese optional

Equipment

  • large skillet
  • Dutch oven or large pot
  • 9x13-inch baking dish
  • Large bowl
  • colander
  • measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Season the chicken breasts with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Cook the chicken for about 6-8 minutes per side, or until cooked through (internal temperature reaches 165°F).
  5. Let the chicken cool slightly, then shred it with two forks or dice into small pieces. Set aside.
  6. Cook the spaghetti according to package directions. Drain well and toss with melted butter. Set aside.
  7. In a large skillet or Dutch oven, melt the butter over medium heat.
  8. Add the onion and cook until softened, about 5 minutes.
  9. Add the garlic and cook for another minute until fragrant.
  10. Add the green bell pepper and red bell pepper and cook until slightly softened, about 5 minutes.
  11. Stir in the drained mushrooms, cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies, cream cheese, and chicken broth.
  12. Season with salt, pepper, and garlic powder.
  13. Bring the mixture to a simmer, stirring constantly, until the cream cheese is melted and the sauce is smooth.
  14. In a large bowl, combine the cooked spaghetti, shredded chicken, and the creamy sauce. Mix well to ensure everything is evenly coated.
  15. Pour the mixture into a greased 9x13 inch baking dish.
  16. If desired, sprinkle the top with shredded cheddar cheese.
  17. Bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is melted and bubbly (if using).
  18. Let stand for 5-10 minutes before serving.

Notes

To prevent a dry casserole, make sure you have enough liquid in the sauce. If it seems thick, add a little more chicken broth. Cook the spaghetti al dente to avoid overcooking in the oven. For extra flavor, add a dash of hot sauce or red pepper flakes to the sauce. This casserole can be made ahead and refrigerated for up to 24 hours, or frozen for up to 3 months. Add extra baking time if baking from the fridge or freezer.