Baked Chicken Spaghetti
This creamy, cheesy casserole combines tender chicken, perfectly cooked pasta, and a luscious sauce that makes every bite utterly satisfying. It's comfort food at its finest, ready in about an hour.
Equipment
- Large pot - for boiling spaghetti
- 9x13-inch baking dish
- Large mixing bowl
- Medium skillet
- Colander
- Wooden spoon
- Cheese grater
- Aluminum foil
- Measuring cups and spoons
Ingredients
- 12 oz spaghetti - 340g, regular or thin spaghetti
- 3 cups cooked chicken - 420g, shredded or cubed, from rotisserie chicken or home-cooked
- 10.5 oz cream of mushroom soup - 298g, 1 can
- 10.5 oz cream of chicken soup - 298g, 1 can
- 10 oz Rotel tomatoes - 283g, diced tomatoes with green chilies, undrained
- 1 cup chicken broth - 240ml
- 0.5 cup sour cream - 120g
- 2.5 cups sharp cheddar cheese - 280g, shredded and divided (1 1/2 cups in mixture, 1 cup for topping)
- 1 small onion - 150g, diced
- 1 bell pepper - 120g, red or green, diced
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper - optional, for heat
- 2 tablespoons olive oil - 30ml
- fresh parsley - chopped, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with non-stick cooking spray or lightly grease with butter. Set aside.
- Bring a large pot of salted water to a boil. Break spaghetti in half if desired and cook until al dente, about 2 minutes less than package directions (usually 8-9 minutes). Drain in a colander and set aside; do not rinse.
- While pasta cooks, heat olive oil in a medium skillet over medium heat. Add diced onion and bell pepper. Sauté 5-7 minutes until soft and translucent. Remove from heat.
- In a large mixing bowl, whisk together cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream until smooth. Add garlic powder, seasoned salt, black pepper, cayenne pepper (if using), and undrained Rotel tomatoes. Mix until combined.
- Add sautéed vegetables, cooked shredded chicken, and 1 1/2 cups of shredded cheddar cheese to the sauce mixture. Mix until evenly distributed.
- Add drained spaghetti to the mixture and gently fold until every strand is coated. If mixture seems too thick, add an additional 1/4 to 1/2 cup chicken broth.
- Pour the spaghetti mixture into the prepared 9x13-inch baking dish and spread evenly. Sprinkle remaining 1 cup of shredded cheddar cheese over the top.
- Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15-20 minutes until hot, bubbly around the edges, and cheese is melted and golden.
- Remove from oven and let rest for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired. Serve hot.
Notes
- Don't overcook the pasta: Cook it 2 minutes less than package directions since it continues cooking in the oven.
- Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Make ahead: Assemble the entire casserole up to 2 days in advance. Cover tightly with plastic wrap and refrigerate. Let sit at room temperature for 30 minutes before baking, adding 10-15 minutes to baking time.
- Freezing unbaked: Assemble but don't bake; cover tightly with plastic wrap then aluminum foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.
- Freezing baked: Cool completely, portion into individual servings, wrap tightly, and freeze up to 2 months.
- Rotel substitution: Use regular diced tomatoes plus a 4-ounce can of diced green chilies. For milder flavor, use plain diced tomatoes with Italian seasoning.
- Pasta alternatives: Penne, rotini, or bowtie pasta work well. Angel hair works too, but reduce initial cooking time by 2-3 minutes.
- Prevent dryness: If mixture looks thick before baking, add extra chicken broth 1/4 cup at a time. Cover with foil for first 30 minutes of baking to trap steam.
- Slow cooker method: Cook pasta separately and drain. Combine all other ingredients in slow cooker with cooked pasta. Cook on low 3-4 hours or high 1.5-2 hours. Add cheese topping during last 30 minutes.
- Reheating leftovers: Add a splash of chicken broth or milk before reheating to restore moisture. Reheat covered in 350°F oven for 20-25 minutes or microwave with a damp paper towel for 2-3 minutes.