Homemade Chicken Spaghetti Casserole
Well, Here’s the Story…
You know how some recipes just sort of stick with you, like the tune of a song you heard in the grocery store? This Homemade Chicken Spaghetti Casserole is like that for me. I learned it the hard way—after a college roommate left her version in the fridge (bless her heart, but it was about as bland as dry toast). But I thought, surely there’s a way to make this sing. So, after a bit (all right, a lot) of kitchen tinkering, this casserole became my go-to, especially when it’s chilly out or I’ve got a crowd coming. Just don’t ask me about the time I tried to use angel hair instead—let’s just say it was more like chicken spaghetti soup. Oops.
Why I Keep Making This (and Maybe You Will Too)
I make this when I’ve got leftover roast chicken sitting around, or when I want something that basically guarantees everyone will come to the table without grumbling. My family goes nuts for this, especially my cousin who insists it’s the only reason he visits (he’s joking, I hope). It’s cheesy, it’s creamy, it’s forgiving (which is handy, because I once mixed up the order of the layers and it still turned out edible). Also, it’s the kind of comfort food you want after a long day when your feet are tired and you just want to eat something that tastes like home. Oh, and it’s even better the next day—if you have leftovers, which, to be honest, is rare around here.
What You’ll Need (and What I Sometimes Swap)
- 2-3 cups cooked chicken (Rotisserie chicken works. I sometimes just poach some chicken breasts if I’m feeling organized. Or, leftover turkey is honestly just as good.)
- 8 oz spaghetti (Broken into thirds—my mom always said that’s non-negotiable, but I won’t tell if you leave them long. And if you only have linguine, use that!)
- 1 can cream of mushroom soup (My grandmother was loyal to Campbell’s, but any brand is fine. You can even use cream of chicken if it’s what you’ve got.)
- 1 can diced tomatoes with green chilies (Rotel is my usual, but plain diced tomatoes work in a pinch—just add a little chopped jalapeño for zing.)
- 1 small onion, diced
- 1 bell pepper, diced (Red, green, yellow—doesn’t matter, use what’s looking perky in your crisper.)
- 2 cups shredded cheese (Cheddar is classic; Monterey Jack is also nice. Or a mix if you can’t decide.)
- 1/2 cup chicken broth (Sometimes I use a bouillon cube with hot water if the carton is empty.)
- 1/2 tsp garlic powder (Or a clove or two of fresh garlic if you’re feeling fancy.)
- Salt and pepper, to taste
- Optional: crushed red pepper, a handful of chopped parsley, or a pinch of smoked paprika
How I Actually Make Chicken Spaghetti Casserole
- First off, preheat your oven to 350°F (or about 180°C if you speak metric). Grease a 9×13-inch casserole dish. (Honestly, I use whatever big-ish dish is clean. One time I used a deep cake tin. Worked fine, just a bit more stacking, you know?)
- Bring a large pot of salted water to a boil and cook your spaghetti until just shy of al dente. Drain, but don’t rinse unless you like sticky noodles. I sometimes toss in a glug of olive oil here if the noodles seem to be rebelling.
- In a big bowl, mix your chicken, soup, diced tomatoes (juice and all), onion, bell pepper, garlic powder, and chicken broth. Stir it up—this is where I sneak a taste for “quality control.” Season with salt, pepper, and whatever else you’re feeling today.
- Add the cooked spaghetti to the bowl. Mix until everything is looking pretty well combined—if it seems dry, splash in a bit more broth or milk. (Don’t panic, it always looks a bit gloopy at this stage; trust the process.)
- Pour that glorious mess into your prepared dish. Top with the cheese, spreading it right to the edges so you get those cheesy bits on the sides. (So good.)
- Bake uncovered for about 25–30 minutes, or until it’s bubbling and the cheese is starting to get golden and a little crispy in spots. If you’re impatient (like me), you can broil it for the last minute to speed things along, but watch it like a hawk.
- Let it sit for at least 5–10 minutes before scooping—otherwise, you’ll end up with more of a chicken spaghetti landslide than neat squares. Or don’t wait, I won’t judge.
Notes I’ve Picked Up (Usually the Hard Way)
- Overcooked spaghetti turns mushy, so err on the side of undercooking a bit.
- If your casserole seems a little soupy, don’t stress. It thickens up as it cools, plus, honestly, some people like it extra saucy (my aunt slurps it like soup, and she’s not wrong).
- Oh, and using pre-shredded cheese is fine, but it doesn’t melt quite as nicely—still, when you’re running late, who’s got time to grate?
Variations I’ve Tried (And, Yes, a Fail or Two)
- Sometimes I swap in cooked sausage or leftover ham instead of chicken—it’s not traditional, but it’s tasty.
- I tried adding frozen peas once. Didn’t love it, but my neighbor thought it was genius. Go figure.
- For a slightly lighter touch, I once used half Greek yogurt instead of all the soup. It was pretty tangy, not my favorite, but maybe you’ll dig it.
The Gear I Usually Use (and What to Do If You Don’t Have It)
You’ll want a trusty casserole dish and a big mixing bowl. If you don’t have a 9×13, use two smaller ones or, actually, I once used a deep frying pan that could go in the oven. Worked just fine, just don’t try to flip it out—ask me how I know.
How I Store This (But It Hardly Ever Lasts That Long)
Technically, you can stick leftovers in an airtight container in the fridge for up to three days. Or freeze individual portions for a rainy day. But honestly, in my house it never lasts more than a day! If you do freeze it, let it thaw overnight, then reheat gently in the oven so the cheese gets gooey again.
How I Like to Serve It (and Family Quirks)
We usually just plop it on plates and dig in, but if I’m feeling fancy (or trying to impress the in-laws), I’ll sprinkle chopped fresh parsley over the top. My brother-in-law swears a dash of hot sauce is a must. And, weirdly, my youngest adds ketchup. Kids are weird, aren’t they?
Things I’ve Learned the Hard Way (Pro Tips, Sort Of)
- Don’t rush the cooling step; I once tried to serve it straight from the oven, and it was a cheesy, molten mess. Give it a few minutes, trust me.
- Actually, I find it works better if you cut your veggies smaller—they cook through more evenly and don’t overwhelm the bite.
- If you forget to pre-cook your pasta (yes, happened to me), just cook it in the sauce on the stove for a bit before baking—works in a pinch.
Real Questions I Get (and My Best Answers)
- Can I make this ahead?
Absolutely—you can assemble the whole thing, cover, and stick it in the fridge a day ahead. Just add 5–10 minutes to the baking time since it’ll be cold. - Can I use a different pasta?
Sure! Penne, rotini, whatever. Just use whatever you’ve got. (But, on second thought, avoid angel hair—trust me.) - How do you make it less spicy?
Just use plain diced tomatoes instead of the ones with chilies. Or, if you want more kick, throw in some hot sauce. It’s your kitchen! - Can I skip the canned soup?
You can make your own white sauce—here’s a good basic white sauce recipe from Simply Recipes. Or, use a recipe like the one at Serious Eats if you’re feeling ambitious. - Is it okay to use pre-cooked chicken?
Yes, and it actually saves a bunch of time. Rotisserie chicken is my secret weapon on busy nights.
All right, if you’ve made it this far, you probably deserve a slice of casserole (or at least a cup of tea). Thanks for hanging out in my kitchen for a bit. If you try this, let me know how it turns out—or what wild twist you added. I’m always looking for new ideas, even if they occasionally flop (still not over the broccoli incident of 2022).
Ingredients
- 2 cups cooked chicken breast, shredded
- 8 oz dried spaghetti
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2Cook the spaghetti according to package instructions until al dente. Drain and set aside.
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3In a large bowl, combine the cooked chicken, cream of mushroom soup, cream of chicken soup, sour cream, green bell pepper, onion, garlic powder, black pepper, and salt. Mix well.
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4Add the cooked spaghetti and 3/4 cup of the cheddar cheese to the mixture. Stir until everything is evenly combined.
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5Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese and Parmesan cheese on top.
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6Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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