This cheesy chicken spaghetti casserole mixes shredded chicken, tender spaghetti, and a creamy cheddar sauce, then bakes until the top turns golden and bubbly.
It is a dependable make ahead dish for busy weeknights or a crowd. Rotisserie chicken cuts the work, and the whole pan assembles in one large bowl.
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Why This Cheesy Chicken Spaghetti Casserole Recipe Works
Cooking the spaghetti in chicken broth instead of plain water adds savory flavor to every strand, so the pasta tastes seasoned and never like a bland base.
Cream of mushroom soup and cheddar create a rich sauce that coats the pasta evenly and keeps the dish moist while it bakes in the oven.
Diced pimentos, green pepper, and onion add sweetness and gentle crunch that balance the creamy sauce and the sharp cheese.
Ingredients for Cheesy Chicken Spaghetti Casserole
- 2 cups cooked chicken, shredded
- 8 oz spaghetti, broken into 2 inch pieces
- 2 cans cream of mushroom soup
- 2 cups sharp cheddar cheese, divided
- 1/4 cup green pepper, diced
- 1/4 cup onion, diced
- 4 oz diced pimentos, drained
- 2 cups low sodium chicken broth
- 1/2 teaspoon seasoned salt
- 1 pinch cayenne pepper
- 1/4 teaspoon black pepper
Chicken. Use rotisserie chicken or poach your own until it reaches 165 degrees F. Shred it into small pieces so every forkful gets some meat.
Spaghetti. Break the dry strands into short pieces before boiling. They mix more evenly into the sauce and are much easier to scoop and serve.
Cheddar cheese. Grate sharp cheddar from a block when you can. Freshly grated cheese melts smoother than pre shredded cheese, which often contains anti caking starch.
Soup. Condensed cream of mushroom soup gives the sauce body and savory depth. Cream of chicken soup makes a fine substitute with a milder flavor.
Pimentos. Drain the jar well so extra liquid does not thin the sauce. They add sweetness and a bright red color against the golden cheese.
How to Make Cheesy Chicken Spaghetti Casserole
1. Cook the chicken Poach the chicken in a large pot of water until it reaches 165 degrees F, then shred two cups of the meat and keep the pot of broth.
2. Boil the spaghetti Bring the broth to a boil and cook the broken spaghetti until just al dente. Drain it and keep two cups of the liquid for the sauce.
3. Mix the filling Combine the spaghetti, chicken, soup, one cup of cheddar, green pepper, onion, pimentos, seasoned salt, cayenne, and black pepper in a large bowl.
4. Fill the dish Heat the oven to 350 degrees F, then spread the mixture into a greased 9 by 13 inch baking dish and top it with the remaining cheddar.
5. Bake the casserole Bake uncovered for 45 minutes, until the edges bubble and the cheese turns golden. Tent with foil if the top browns too quickly.
6. Rest and serve Let the dish rest for five minutes so the sauce thickens, then scoop it onto plates while it is still hot and creamy.
How to Serve Cheesy Chicken Spaghetti Casserole
Serve the casserole hot with a crisp Italian house salad on the side. Warm air fryer garlic bread slices soak up the sauce, and a green side like parmesan garlic roasted Brussels sprouts or air fryer asparagus rounds out the meal.
How to Store and Reheat Cheesy Chicken Spaghetti Casserole
Cool the casserole within two hours, then store it in an airtight container in the refrigerator for three to four days. Freeze portions for up to two months. Reheat to 165 degrees F, adding a splash of broth to loosen the sauce.
Tips and Variations for Cheesy Chicken Spaghetti Casserole
Cook the pasta lightly. Pull the spaghetti while it still has a firm bite, because it keeps absorbing sauce in the oven and turns soft if overcooked.
Season carefully. Soup, cheese, and seasoned salt already add sodium, so taste the mixture before adding any extra salt and use low sodium broth.
Adjust the heat. Cayenne makes the sauce mildly warm. Use a small pinch for a mild casserole or a little more for noticeable heat.
Make it ahead. Assemble the casserole a day early and keep it covered in the refrigerator. Add ten extra minutes of baking time for a cold dish.
Add vegetables. Fold in a handful of frozen peas or chopped spinach for extra color, and stir them in just before the casserole goes into the oven.
Flag the allergens. The casserole contains wheat and milk, so check labels on the soup, pasta, and cheese before serving guests with food allergies.
Handle chicken safely. Do not rinse raw chicken, which spreads bacteria around the sink, and cook it until it reaches 165 degrees F in the thickest part.
Check trusted guidance. For general advice on safe food handling at home, read the FDA safe food handling guidance.
Frequently Asked Questions About Cheesy Chicken Spaghetti Casserole
Can I make cheesy chicken spaghetti casserole ahead of time?
Yes. Assemble it, cover it, and refrigerate it for up to a day. Bake it a little longer since the dish starts cold.
How do I reheat cheesy chicken spaghetti casserole?
Warm single portions in the microwave, or cover the dish with foil and heat it at 350 degrees F until it reaches 165 degrees F in the center.
Can I freeze cheesy chicken spaghetti casserole?
Yes. Cool it fully, portion it into freezer safe containers, and freeze for up to two months. Thaw it in the refrigerator overnight before reheating.
Can I use cream of chicken soup?
Yes. Cream of chicken soup works in the same amount and gives a slightly milder, less earthy flavor to the sauce.
What can I use instead of pimentos?
Roasted red peppers from a jar, drained and chopped, give a similar sweetness and color.
Cheesy Chicken Spaghetti Casserole
Equipment
- 9 by 13 inch baking dish
- Large pot
- Large mixing bowl
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded
- 8 oz spaghetti broken into 2 inch pieces
- 2 can condensed cream of mushroom soup 10.5 oz each
- 2 cup sharp cheddar cheese grated and divided
- ¼ cup green pepper finely diced
- ¼ cup onion finely diced
- 4 oz diced pimentos drained
- 2 cup low sodium chicken broth reserved from cooking the chicken
- ½ tsp seasoned salt
- 1 pinch cayenne pepper
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Poach the chicken until it reaches 165 degrees F, shred 2 cups of meat, and keep the broth.
- Boil. Cook the broken spaghetti in the hot broth until al dente, then drain and save 2 cups of liquid.
- Mix. Stir the spaghetti, chicken, soup, 1 cup cheddar, peppers, onion, pimentos, and seasonings with the saved broth.
- Bake. Spread in a greased 9 by 13 inch dish, top with the remaining cheddar, and bake at 350 degrees F for 45 minutes until bubbly.
- Rest. Rest for 5 minutes before serving so the sauce thickens.
