Recipe for Cheesy Chicken Spaghetti Casserole

A made-from-scratch creamy sauce makes this cheesy chicken spaghetti casserole extra yummy. Your whole family will be scraping their plates clean and asking for seconds!

This is a great recipe for using leftover chicken, but I usually use rotisserie chicken that I shred and keep in the freezer. Either way, it’s a great recipe for busy nights.

Is there anything better than a hearty, cheesy casserole? My family teases me a little bit about how much I LOVE cheese, but I swear I could eat a grilled cheese sandwich every day and not complain.

Sometimes I like a crunchy cheese topping, but for this dish I think ooey gooey cheesy goodness is better. To get that stringy, melted cheese, add it to the top just for the last 5 minutes of baking.

It will work to add it first if you cover the dish with aluminum foil or a lid. But then you have to keep taking it out to see if it’s hot and bubbly, so I think it’s easier just adding it at the end.

FROM SCRATCH CHEESY CHICKEN SPAGHETTI CASSEROLE

1. PREP – Wash and dice the vegetables and mince the garlic. Preheat your oven to 375°
2. PASTA – Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Drain in a metal colander.
3. SAUTE – Meanwhile, heat the butter in a 12-inch skillet over medium heat. Add the onion and red pepper and saute for about 5 minutes. Add the minced garlic, flour, and Italian seasoning. Cook and stir for a minute or two.
4. CREAMY SAUCE – Add the chicken broth, light cream, salt, and pepper. Cook and stir until thick and bubbly.
5. ASSEMBLE – Stir in the drained pasta, Rotel, parmesan, shredded chicken, and half of the grated cheese. Spread into an even layer.
6. BAKE – In the preheated oven, bake at 375 degrees for about 15 minutes, or until bubbly. Sprinkle the rest of the cheese over the top and bake for another 5 minutes.
   
   Serve hot. If desired, garnish with green onions, tomatoes, or sour cream.

Store any leftovers in an airtight container in the refrigerator for 3-4 days.

VARIATIONS:

• If you are really in a hurry, you can use a can or two of cream of chicken soup or cream of mushroom soup. Simply saute the onion and red pepper as directed, then stir in the canned soup with the pasta, Rotel, chicken, and cheese.
• For a tangy casserole, stir in a half cup of sour cream or 3-4 ounces of cream cheese.
• For even more of a spicy kick, stir in diced jalapeno peppers, red pepper flakes, or cayenne pepper. You could also use pepper jack cheese.

MORE FAVORITE CASSEROLES:

• Crack Chicken Casserole
• Spicy Shepherd’s Pie
• Chicken and Potatoes Recipe
• Tater Tot Casserole with Corn
• Dutch Oven Chicken
• Hobo Dinner in Oven
• Chicken Rice Almond Casserole

Cheesy Chicken Spaghetti Recipe

Kara

Tender chicken and cooked spaghetti coated in a slightly spicy, cheesy sauce. An easy, comforting casserole the entire family will love!

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Dish: Chicken

Cuisine American

Servings 6 servings

Calories 447 kcal

Ingredients

  

1x2x3x

• 8 oz spaghetti noodles dry
• 3 Tbsp salted butter
• 1 onion diced
• ½ red bell pepper diced (or green pepper)
• 2 cloves garlic minced
• ¼ cup all purpose flour
• 1 tsp Italian seasoning
• 1 cup low sodium chicken broth
• ¾ cup half & half cream
• ½ tsp salt
• ¼ tsp black pepper
• 1 10 oz can Rotel tomatoes and green chilies
• ½ cup parmesan cheese
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese divided
• 1 cup shredded mozzarella cheese divided

Instructions

 

• Chop the onion and red pepper. Mince the garlic. Preheat your oven to 375°.
• Cook spaghetti noodles in salted boiling water until al dente. Drain.
• While pasta is cooking, melt the butter in a large oven-safe skillet over medium heat. Add the onion and red pepper; cook and stir until tender, about 5 minutes.
• Add garlic, flour, and Italian seasoning. Cook and stir for another 1-2 minutes.
• Stir in the chicken broth, cream salt, and pepper; cook and stir until thick and bubbly.
• Add the Rotel, salt, pepper, parmesan cheese, shredded chicken, cooked spaghetti, and about 1 cup of the shredded cheese.
• Stir until well combined. Bake at 375 degrees for 15 minutes, or until bubbly. Sprinkle the last cup of cheese on top of the casserole and bake for 5 more minutes, or until the cheese melts.

Notes

-If you don't have an oven-safe skillet, you can transfer the casserole to a greased 9×13" baking dish. It will take a few more minutes to cook.

Nutrition

Serving: 1gCalories: 447kcalCarbohydrates: 25gProtein: 26gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 103mgSodium: 679mgFiber: 2gSugar: 5g

Keyword cheesy chicken spaghetti casserole

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With cooked chicken breast, tender spaghetti noodles, a bit of heat, and plenty of melty cheese, this chicken spaghetti casserole is the ultimate comfort food!