Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 cups cooked chicken, shredded; 8 ounces spaghetti noodles, cooked al dente; 10.5 ounce can cream of chicken soup; 10.5 ounce can cream of mushroom soup; 1 cup sour cream; 1 cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 10 ounce can Rotel tomatoes, drained; 2 cups shredded cheddar cheese, divided

Jump to Recipe

Chicken Spaghetti is the kind of hearty, oven-baked dinner that brings everyone to the table fast. This creamy, cheesy pasta casserole combines tender shredded chicken, perfectly cooked spaghetti, and flavorful Rotel tomatoes in one comforting dish. If you’re craving a reliable Cheesy Pasta dinner that feels like true Comfort Food, this baked casserole delivers big flavor with minimal effort. Best of all, Chicken Spaghetti comes together in under an hour, making it perfect for busy weeknights or relaxed family gatherings.

Story

Chicken Spaghetti has always been a dependable dinner in my kitchen. Whenever I need something warm, filling, and guaranteed to satisfy, this casserole goes straight into the oven. I first made Chicken Spaghetti on a busy weeknight when I had leftover shredded chicken in the fridge and very little time to cook. Since then, it has become a repeat favorite.

What makes Chicken Spaghetti stand out is its creamy base mixed with diced Rotel Tomatoes, which adds a subtle kick without overpowering the dish. The melted cheddar cheese on top forms a golden, bubbly layer that seals everything together beautifully. Because Chicken Spaghetti uses pantry staples like cream soups and broth, it feels approachable and practical. Plus, this casserole reheats wonderfully, which makes Chicken Spaghetti just as satisfying the next day.

Ingredients

2 cups cooked chicken, shredded
8 ounces spaghetti noodles, cooked al dente
10.5-ounce can cream of chicken soup
10.5-ounce can cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
10-ounce can Rotel tomatoes, drained
2 cups shredded cheddar cheese, divided

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. Meanwhile, cook the spaghetti noodles in salted water until al dente, then drain them thoroughly. If you have not already shredded your chicken, do so now. Drain the Rotel tomatoes well to prevent excess moisture. In a large mixing bowl, whisk together the chicken broth, sour cream, cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, garlic powder, onion powder, salt, and black pepper until smooth and fully combined.

Cooking Instructions

Add the shredded chicken, cooked spaghetti, and 1 cup of shredded cheddar cheese to the bowl. Stir everything together until evenly coated. Transfer the mixture into the prepared baking dish and spread it out in an even layer. Sprinkle the remaining 1 cup of cheddar cheese across the top. Bake for 30 to 35 minutes, or until the cheese melts completely and the casserole bubbles around the edges. Remove from the oven and let it rest for 5 minutes before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the spaghetti before baking, since it will continue to cook in the oven. If the noodles turn too soft beforehand, the casserole may lose structure. Also, drain the Rotel tomatoes thoroughly so the sauce remains creamy instead of watery. Finally, measure the cheese carefully; too little will reduce richness, while too much may create excess grease on top.

Pro Tips for Better Flavor

Use freshly shredded cheddar for smoother melting and better texture. Rotisserie chicken works especially well because it adds depth and saves time. For extra richness, stir in a handful of mozzarella with the cheddar. If you prefer a slightly spicier casserole, choose hot Rotel tomatoes instead of mild. A light sprinkle of chopped parsley before serving adds freshness and color.

Serving and Storage

How to Serve

Serve Chicken Spaghetti hot straight from the baking dish. Pair it with a crisp green salad or roasted vegetables to balance the creamy texture. Garlic bread also complements this casserole beautifully. Because this dish feels hearty and filling, simple sides work best.

How to Store Leftovers

Store leftover Chicken Spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover the casserole dish with foil and warm in a 325°F oven. If preparing ahead, assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.

Conclusion

Chicken Spaghetti delivers everything you want in a dependable baked dinner: creamy texture, melted cheese, tender chicken, and comforting flavor in every bite. Whether you make it for a weeknight family meal or bring it to a potluck, this casserole always satisfies. Try this Chicken Spaghetti recipe once, and it will quickly earn a permanent spot in your dinner rotation.

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Frequently Asked Questions

Can I freeze Chicken Spaghetti?

Yes, you can freeze Chicken Spaghetti before or after baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or baking.

Can I use a different cheese?

Absolutely. While cheddar provides classic flavor, you can mix in Monterey Jack, mozzarella, or Colby for variety. Just keep the total amount of cheese consistent for a balanced texture.

Can I substitute the soups?

You can replace canned soups with a homemade cream sauce if preferred. However, the original combination keeps this recipe quick and reliable for busy evenings.