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Chicken Spaghetti Casserole

This Chicken Spaghetti Casserole is the perfect comfort food, with tender chicken and a rich, creamy cheese sauce. It’s a fantastic recipe that everyone in the family enjoys.

This article has a wealth of information that will assist you in planning the most delectable Chicken Spaghetti Casserole supper you’ve ever eaten.

Why You’ll Love This Recipe:

  • This traditional casserole is a household favorite. Moms love it since it’s so easy to cook, leftovers heat up well the next day, and it freezes well! Of course, if there are any leftovers!
  • Anything created with common pantry ingredients gets five stars from me!

Who invented chicken spaghetti?

Luisa Tetrazzini, an Italian opera singer, inspired the dish’s name. Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini made her American debut as Gilda in Rigoletto, is widely credited with inventing it in 1908–1910.

Chicken Spaghetti Casserole
Chicken Spaghetti Casserole

Ingredients That You’ll Need:

Please see the recipe card at the bottom of this post for specific measurements.

  • Cooked chicken breasts: rotisserie chicken works well here, as does leftover crockpot chicken with gravy. Poached chicken or any leftover chicken will suffice.
  • Dry spaghetti: linguine, fettuccini, bucatini – you may even use short pasta if you wish (although it won’t be chicken spaghetti with Rotel if you do).
  • Cream Of Chicken Soup: celery or cream of mushroom soup can be substituted.
  • Tomatoes Rotel: Rotel is just canned chopped tomatoes with chiles. It’s a little hot, but it’s the ideal complement to this dish. If you can’t find it, use 2 teaspoons canned chopped green chilies with 2 tablespoons canned diced tomatoes.
  • Cream cheese: for the ultimate in creamy delight!
  • Colby shredded cheese: I used Colby shredded cheese, but you could use cheddar, mozzarella, or even provolone.
  • Evaporated milk: no evaporated milk? Instead, use cream.
  • Ranch dressing: a heaping tablespoon of dry seasoning.

Important note: Please review our prior post on How Long To Bake A Whole Chicken At 425 for specifics on how long to cook the chicken at home to produce this delightful dish.

Which chicken to use for a chicken pasta Casserole?

For this recipe, you’ll need cooked chicken, and several alternatives will suffice. Choose the most convenient approach for you:

  • Boiled and Pulled Chicken: Boil 1 34-pound boneless, skinless chicken breasts or thighs until cooked through (about 20 minutes). When the chicken has cooled enough to handle, cut or pull it and use it in the recipe. You can start with as little as 12 lbs. of meat or as much as 2 lbs. of meat, depending on what you have on hand. You’ll need about 4 cups (or more) shredded. I find that 1 34 pound of chicken breasts provides around 4 cups of pulled chicken, but there’s some leeway here; it doesn’t have to be exact.
  • Rotisserie Chicken: This is a fantastic time saver! Buy a large rotisserie chicken (or two small birds) from the grocery store, shred the meat, and proceed with the dish as directed.
  • Leftover Chicken: If you have any leftover grilled or baked chicken from a prior meal, use it in this dish for me I prefer this method in this casserole.
  • Canned Chicken: Yes, canned chicken can be used in this casserole!
Chicken Spaghetti Casserole
Chicken Spaghetti Casserole

 How To Make Chicken Spaghetti Casserole?

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Set aside a 9×13-inch casserole dish that has been lightly sprayed with nonstick cooking spray.
  3. Cook the pasta according to the package guidelines in salted water. Set aside after draining.
  4. Combine the Rotel tomatoes (undrained), cream of chicken soup evaporated milk, and cream cheese in a large pot.
  5. Stir continually over low heat until the cheese has melted.
  6. Combine the powdered ranch dressing, shredded chicken, and cooked spaghetti in a mixing bowl. Combine thoroughly.
  7. Fill the prepared casserole dish halfway with the mixture and top with the shredded cheddar cheese.
  8. Bake for 20 to 30 minutes, uncovered, or until heated through and the dish is hot and bubbling.
  9. Are you looking for a golden brown top? Simply broil the Rotel Chicken Spaghetti casserole for 3-4 minutes.

Recipe Tips

  • In a large saucepan with lots of water, cook the pasta. Make careful to season it thoroughly. 2 teaspoons for every quart of water
  • Place the cooked dish under the broiler for 3-4 minutes to produce a golden-brown crust. Keep an eye on it so it doesn’t burn and instead turns a golden crispy brown!
  • Don’t overcook the pasta for the best results! Make sure to cook the pasta until it is almost al dente. Pasta that has been overcooked becomes mushy.

Recipe Variations

  • Crunch up Ritz or Goldfish crackers (my fave!) for a crunchy cheesy crust. You’ll need around 1/2 cup, and simply crumble them up a bit before sprinkling over the cheese on top of the dish.
  • To make a creamier sauce, replace the cream cheese with sour cream. For even more veggie pleasure, add bell peppers.

What To Serve With Chicken Spaghetti Casserole?

This Creamy  Chicken Spaghetti Casserole goes well with any of the following sides:

How To Store Chicken Spaghetti Casserole?

In The Fridge:

Allow the Chicken Spaghetti Casserole to cool completely before serving. Then, tightly seal the container and place it in the refrigerator for up to three days.

In The Freezer:

Chicken Spaghetti Casserole freezes perfectly! Simply put it in sealed containers and freeze it for up to three months.

Chicken Spaghetti Casserole
Chicken Spaghetti Casserole

How To Reheat Chicken Spaghetti Casserole?

In The Oven:

  1. Warm the Chicken Spaghetti Casserole in an oven warmed to 350°F for 8 minutes.
  2. Remove the foil and bake for 5 minutes more, or until the edges are bubbling.

In The microwave:

  1. Place the leftovers from the Chicken Spaghetti Casserole on a microwave-safe tray.
  2. Microwave uncovered for 7-9 minutes on high power, or until your Chicken Spaghetti Casserole is cooked thoroughly.

In the Air Fryer:

  1. Place your leftover Chicken Spaghetti Casserole on an Air Fryersafe baking dish.
  2.  Air Fryer uncovered for 5-7 minutes on high power, or until your Chicken Spaghetti Casserole is cooked thoroughly.

Where To Buy Cream Of Chicken Soup?

The flavor of chicken broth is extremely similar to that of cream of chicken, but the consistency is very different. Cream of Chicken Soup is available practically everywhere in America, including Walmart Supercenters, Panera Bread, Dillons Marketplace, and Costco stores.

What Other Casserole Recipes Can I Try?

When it comes to preparing casseroles, you have many options to pick from, so take a look at these to see which ones fit your taste the best:

FAQ Section

Can you make chicken spaghetti ahead of time?

You can either assemble it ahead of time and bake it when ready, or bake it ahead of time and simply reheat it. This casserole is just so simple to make!

Why do you break up the pasta?

Every southern lady I’ve ever encountered who makes this dish, as far as I know, divides the spaghetti into thirds before adding it to the boiling water. You are not required to do so, but I believe it is customary. It does, however, make eating easier.

Do you need to cover the casserole?

No, you do not need to cover the casserole while it bakes.

Chicken Spaghetti Casserole
Chicken Spaghetti Casserole

Try More Recipes:

Chicken Spaghetti Casserole Nutrition Facts

Amount Per Serving

  • Calories 329
  • Total Fat 14g
  • Saturated Fat 6.9g
  • Cholesterol 88mg
  • Sodium 1063mg
  • Potassium 530mg
  • Total Carbohydrate 25g
  • Dietary Fiber 2.7g
  • Sugars 5.6g
  • Protein 26g
  • Vitamin A 16%
  • Vitamin C 27%
  • Calcium 18%
  • Iron 10%

Nutrition Facts Source: Source

Chicken Spaghetti Casserole

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

This Chicken Spaghetti Casserole is the perfect comfort food, with tender chicken and a rich, creamy cheese sauce. It’s a fantastic recipe that everyone in the family enjoys.

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Set aside a 9×13-inch casserole dish that has been lightly sprayed with nonstick cooking spray.
  3. Cook the pasta according to the package guidelines in salted water. Set aside after draining.
  4. Combine the Rotel tomatoes (undrained), cream of chicken soup evaporated milk, and cream cheese in a large pot.
  5. Stir continually over low heat until the cheese has melted.
  6. Combine the powdered ranch dressing, shredded chicken, and cooked spaghetti in a mixing bowl. Combine thoroughly.
  7. Fill the prepared casserole dish halfway with the mixture and top with the shredded cheddar cheese.
  8. Bake for 20 to 30 minutes, uncovered, or until heated through and the dish is hot and bubbling.
  9. Are you looking for a golden brown top? Simply broil the Rotel Chicken Spaghetti casserole for 3-4 minutes.

Notes

  • In a large saucepan with lots of water, cook the pasta. Make careful to season it thoroughly. 2 teaspoons for every quart of water
  • Place the cooked dish under the broiler for 3-4 minutes to produce a golden-brown crust. Keep an eye on it so it doesn’t burn and instead turns a golden crispy brown!
  • Don’t overcook the pasta for the best results! Make sure to cook the pasta until it is almost al dente. Pasta that has been overcooked becomes mushy.
  • Recipe Variations
  • Crunch up Ritz or Goldfish crackers (my fave!) for a crunchy cheesy crust. You’ll need around 1/2 cup, and simply crumble them up a bit before sprinkling over the cheese on top of the dish.
  • To make a creamier sauce, replace the cream cheese with sour cream. For even more veggie pleasure, add bell peppers.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 329
Calories from Fat 128
% Daily Value *
Total Fat 14g22%
Saturated Fat 6.9g35%
Trans Fat 0.1g
Cholesterol 88mg30%
Sodium 1063mg45%
Potassium 530mg16%
Total Carbohydrate 25g9%
Dietary Fiber 2.7g11%
Sugars 5.6g
Protein 26g52%

Vitamin A 16%
Vitamin C 27%
Calcium 18%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.