This hearty Cheesy Chicken Spaghetti Casserole is the ultimate comfort food — creamy, cheesy, and baked until bubbly. It’s a family favorite that comes together with simple ingredients and makes a perfect weeknight dinner or potluck dish.
Ingredients
- 12 oz spaghetti, cooked and drained
- 2 cups cooked chicken breast, diced or shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 can (10 oz) diced tomatoes with green chilies (Rotel-style), drained
- 1 small onion, finely diced
- 1 small green bell pepper, diced
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside.
Step 2: Sauté Vegetables
In a skillet, heat olive oil over medium heat. Add onion and bell pepper. Cook for 3–4 minutes until softened.
Step 3: Mix the Sauce
In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Stir well.
Step 4: Add Chicken and Veggies
Fold in the cooked chicken, sautéed vegetables, and drained diced tomatoes with chilies. Mix until evenly combined.
Step 5: Assemble the Casserole
In a greased 9×13-inch baking dish, spread the cooked spaghetti evenly. Pour the creamy chicken mixture over the pasta and mix gently.
Step 6: Add Cheese
Sprinkle 1 ½ cups of cheddar cheese on top. Save the remaining ½ cup for later.
Step 7: Bake
Bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove, top with the remaining cheese, and bake for an additional 10 minutes until bubbly and golden.
Step 8: Serve
Allow casserole to rest for 5 minutes before serving. Enjoy with garlic bread or a fresh salad.
Variations
- Extra Cheesy: Mix mozzarella or Monterey Jack with cheddar.
- Spicy Kick: Add jalapeños or cayenne pepper to the sauce.
- Vegetable Boost: Add mushrooms, zucchini, or spinach.
- Shortcut Version: Use rotisserie chicken instead of cooking your own.
Nutritional Information (Per Serving – Based on 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Carbohydrates | 32 g |
| Protein | 22 g |
| Fat | 22 g |
| Saturated Fat | 10 g |
| Cholesterol | 75 mg |
| Sodium | 850 mg |
| Fiber | 2 g |
| Sugar | 5 g |
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Wrap tightly with foil and freeze for up to 2 months. Thaw overnight before baking.
- Reheating: Cover with foil and warm in a 350°F oven for 20 minutes, or microwave individual portions.
Pro Tips
- Don’t overcook the pasta — it will continue cooking in the oven.
- Use freshly grated cheese for the creamiest texture.
- Add a crunchy topping of breadcrumbs mixed with butter for extra texture.
- For a lighter version, substitute Greek yogurt for sour cream.
FAQs
1. Can I make this ahead of time?
Yes! Assemble the casserole up to 24 hours in advance and refrigerate. Bake when ready.
2. What type of chicken works best?
Rotisserie chicken, baked chicken breast, or leftover grilled chicken all work well.
3. Can I substitute the soups?
Yes, use cream of celery or cream of onion for a different flavor.
4. How do I keep it from drying out?
Make sure you cover the dish with foil for the first 20 minutes of baking to lock in moisture.
5. Can I use other pasta shapes?
Yes, penne, rotini, or fettuccine can be used instead of spaghetti.
For More Daily Recipes Click Here: geoconecta.com
Enjoy.