The Best Chicken Spaghetti
Creamy, cheesy, and wildly comforting, this Chicken Spaghetti is the kind of casserole that hugs you from the inside out.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
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)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
- 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.
- Fold in the shredded cooked chicken, cooked spaghetti, and chicken broth until all ingredients are thoroughly combined.
- Stir in 1 1/2 cups of shredded cheddar cheese so it is evenly mixed throughout the casserole filling.
- 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.
- Bake in the preheated oven for 25 to 30 minutes, or until the cheese on top is fully melted, bubbly, and slightly golden brown.
- Remove from the oven and let the casserole sit for a few minutes before serving.
- Serve warm and enjoy this comforting, cheesy chicken spaghetti dish!
Notes
Store leftovers in an airtight container for up to 3–4 days. This dish freezes well for up to 2 months.