Name: The Best Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups cooked, shredded chicken ((from rotisserie or boiled and shredded)); 8 oz spaghetti ((cooked and drained)); 1 can (10.5 oz) cream of chicken soup ((room temperature)); 1 can (10.5 oz) cream of mushroom soup ((room temperature)); 1 can (10 oz) Rotel diced tomatoes and green chilies ((do not drain unless you want less liquid)); 2 cups shredded cheddar cheese ((divided; 1 1/2 cups mixed into the casserole, 1/2 cup for topping)); 1/2 cup chicken broth ((low-sodium preferred)); 1/2 tsp garlic powder; 1/2 tsp onion powder; to taste Salt and pepper ((start with 1/2 tsp salt and 1/4 tsp black pepper and adjust)); as needed Butter or cooking spray ((for greasing the baking dish))

Jump to Recipe

Creamy, cheesy, and wildly comforting, this Chicken Spaghetti is the kind of casserole that hugs you from the inside out. Imagine tender shredded chicken and long strands of spaghetti wrapped in a rich blend of cream soups, tangy Rotel, and melty cheddar — baked until bubbly and golden on top. Fun fact: Chicken spaghetti became a Southern staple when home cooks started swapping elbow macaroni for spaghetti in casseroles during the mid-20th century to stretch pantry staples with a twist.

This recipe is special because it’s simple, quick to assemble, and irresistibly family-friendly. If you love easy weeknight dinners that please a crowd, this is your new go-to. For another cozy casserole on the blog, check out this chicken spaghetti squash twist that swaps pasta for veggies and still delivers big comfort. Ready to dig in? Let’s make dinner memorable tonight.

What is The Best Chicken Spaghetti?

What makes a dish earn the title “The Best Chicken Spaghetti”? Is it the creaminess, the cheesy topping, or the memories you make around the table? Maybe it’s all of the above. The name is a little boastful — but in the best way — because once you try this version, you’ll understand why it earns that crown. Why call it the best? Perhaps because it follows the old adage “the way to a man’s heart is through his stomach.” Or maybe because one spoonful solves almost any problem. Try it and decide for yourself — you might even laugh about how a simple pantry-based casserole turned into a household legend. Give it a go and let your friends vote.

Why You’ll Love This

Creamy, comforting center: The blend of cream of chicken and cream of mushroom soups creates a luscious sauce that coats each strand of spaghetti and keeps the chicken moist and flavorful.
Budget-friendly and filling: This casserole stretches a little cooked chicken into a family-sized meal, meaning leftovers for lunches or another dinner night — big savings when compared to takeout.
Topping and texture: The melted cheddar on top gets bubbly and slightly golden, adding a cheesy crust that contrasts delightfully with the creamy interior. Add extra diced tomatoes or chopped green onions for freshness.

If you love hearty comfort foods, this is a cousin to classic mac and cheese but with chicken and a savory tomato kick — a great gateway dish for picky eaters too. Ready to make it tonight? You’ll be surprised how quickly this hits the table.

How to Make:

Quick Overview

This Chicken Spaghetti is easy to prepare and satisfying to eat. You’ll combine cooked spaghetti and shredded chicken with a creamy, savory sauce, fold in cheese, and bake until bubbly. The standout element is the creamy sauce made from two condensed soups and Rotel that gives the dish depth and a hint of brightness. Prep takes about 15–20 minutes and bake time is 25–30 minutes, so plan for roughly 45–50 minutes from start to finish.

Ingredients

2 cups cooked, shredded chicken (from rotisserie or boiled and shredded)
8 oz spaghetti, cooked and drained (break in half if desired for easier serving)
1 can (10.5 oz) cream of chicken soup (room temperature)
1 can (10.5 oz) cream of mushroom soup (room temperature)
1 can (10 oz) Rotel diced tomatoes and green chilies (do not drain unless you want less liquid)
2 cups shredded cheddar cheese (divided; 1 1/2 cups mixed into the casserole, 1/2 cup for topping)
1/2 cup chicken broth (low-sodium preferred)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper and adjust)
Butter or cooking spray for greasing the baking dish (enough to lightly coat a 9×13-inch dish)

Directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray. Make sure the oven rack is in the middle position for even browning.
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and the can of Rotel diced tomatoes with green chilies. Stir until smooth and well blended.
Add garlic powder, onion powder, salt, and pepper to the soup mixture, stirring well to blend all the flavors evenly. Taste a small spoonful and adjust seasoning if needed.
Fold in the shredded cooked chicken, cooked spaghetti, and chicken broth until all ingredients are thoroughly combined. Use tongs or two forks to gently toss so you don’t break the pasta too much.
Stir in 1 1/2 cups of shredded cheddar cheese so it is evenly mixed throughout the casserole filling. This adds creaminess and binds the ingredients.
Pour the mixture into the prepared baking dish, spreading it out evenly and smoothing the top with a spatula.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the casserole for a cheesy crust. For extra color, add a light dusting of paprika or chopped parsley.
Bake in the preheated oven for 25 to 30 minutes, or until the cheese on top is fully melted, bubbly, and slightly golden brown. If your oven browns quickly, check at 20 minutes.
Remove from the oven and let the casserole sit for a few minutes before serving. This helps it set and makes serving neater.
Serve warm and enjoy this comforting, cheesy chicken spaghetti dish! Leftovers are excellent the next day.

The Best Chicken Spaghetti

What to Serve With

Simple green salad with a bright vinaigrette to cut the richness (mixed greens, cucumber, cherry tomatoes).
Garlic bread or crusty French bread for mopping up the sauce.
Steamed broccoli or roasted green beans for a veggie boost.
Pickled jalapeños or a squeeze of lime if you like a tangy contrast.
For drinks, try a crisp iced tea, a light beer, or a chilled white wine like Sauvignon Blanc.

Top Tips for Perfecting

Use rotisserie chicken to save time and add great flavor. Shred while warm for the best texture.
If the casserole seems too thick before baking, add a splash more chicken broth (1–2 Tbsp) — you want the noodles well-coated but not soupy.
For a fresher flavor, substitute one can of Rotel for fresh diced tomatoes and a finely chopped jalapeño.
To make it lighter, use one reduced-fat cream soup and increase chicken broth slightly.
Avoid overcooking the spaghetti before mixing; drain well so the casserole doesn’t become mushy. Slightly undercooked pasta finishes cooking in the oven.
If you like a crunchy topping, mix panko breadcrumbs with a little melted butter and sprinkle over the cheese before baking.

Storing and Reheating Tips

Refrigeration instructions: Store leftovers in an airtight container for up to 3–4 days. Let the casserole cool to room temperature (no more than two hours) before refrigerating.
Freezing instructions: Freeze in a tightly sealed, freezer-safe container for up to 2 months. To prevent freezer burn, press a layer of plastic wrap directly onto the surface before sealing.
Shelf life details: Refrigerated, this dish stays good for about 3–4 days; frozen, it keeps well for 8–10 weeks but is best within 2 months.
Best reheating methods: Reheat single portions in the microwave covered with a damp paper towel for 1–2 minutes, stirring halfway through. For larger portions, reheat in a 350°F oven covered with foil for 15–20 minutes until warmed through. Remove foil for the last 5 minutes to re-crisp the top.

FAQs

Can I use rotisserie chicken for this recipe?
Yes — rotisserie chicken is perfect. It’s tender, flavorful, and saves time. Use about 2 cups shredded.

Can I swap the cream of mushroom soup for something else?
Yes, you can substitute another can of cream of chicken or use a homemade white sauce for a fresher taste.

Is this recipe freezer-friendly?
Yes, it freezes well. Store in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.

Can I make this gluten-free?
Absolutely. Use gluten-free spaghetti and check that the cream soups are labeled gluten-free, or make a homemade roux-based sauce instead.

How can I make it less creamy or lighter?
Use reduced-fat soups and add more chicken broth or a splash of milk. You can also mix in more vegetables like spinach or mushrooms to reduce density.

How do I prevent the pasta from getting soggy?
Cook the spaghetti just to al dente and drain it well before mixing. Slightly undercooked pasta will finish in the oven without becoming mushy.

Conclusion

This Chicken Spaghetti proves that simple pantry staples can transform into something spectacular — creamy, comforting, and crowd-pleasing. It’s easy enough for a weeknight and satisfying enough for company, and the mix of cheeses, soups, and Rotel gives it a uniquely savory, slightly tangy profile that folks love. If you want inspiration from other beloved takes on this classic, check out Pioneer Woman’s version at Best Chicken Spaghetti Recipe – Pioneer Woman Chicken Spaghetti or explore another favorite at The Best Chicken Spaghetti – The Country Cook. Try it tonight, and don’t forget to share a plate with someone you love.