As the cool breeze of autumn settles in and leaves begin to rustle underfoot, there’s nothing quite like gathering around the dinner table with a steaming dish of Chicken Spaghetti Casserole. This beloved recipe blends tender chicken, al dente spaghetti, and a medley of vegetables in a creamy, savory sauce that’s both comforting and satisfying. It’s a dish that invites warmth and togetherness, perfect for sharing with family and friends on crisp fall evenings or any time you crave a hearty, homemade meal.
This recipe holds a special place in my kitchen repertoire, not only for its delicious flavors but also for its versatility and ease of preparation. It’s a wonderful way to use up leftover chicken, transforming simple ingredients into a dish that’s rich in texture and flavor. Whether you’re feeding a hungry family or preparing a dish for a potluck, Chicken Spaghetti Casserole never fails to delight with its creamy cheese topping and hearty layers of savory goodness.
As the casserole bakes in the oven, filling the kitchen with the irresistible aroma of melted cheese and spices, it promises a meal that’s both nourishing and nostalgic. Each bite is a reminder of home-cooked meals and cherished gatherings, where laughter flows as freely as the sauce and seconds are always welcomed.
Join me in embracing the season with this comforting classic, a dish that brings people together and creates lasting memories. Whether you follow the recipe to the letter or add your own twist with favorite ingredients, Chicken Spaghetti Casserole is sure to become a staple in your kitchen—a dish that warms the soul and satisfies the senses with every forkful.
Ingredients
2 cups chopped cooked chicken breast
2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
1 cup (1/4-inch-thick) slices celery
1 cup chopped red bell pepper
1 cup chopped onion
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup
Cooking spray
1 cup (4 ounces) shredded cheddar cheese, divided
Directions
Preparation
Preheat the Oven:
Preheat your oven to 350°F (175°C). This ensures that it’s at the right temperature when your casserole is ready to be baked.
Cook the Spaghetti:
Cook the spaghetti noodles according to package instructions until al dente. This means the noodles should be firm to the bite but cooked through. Drain the noodles and set them aside.
Prepare the Chicken:
Chop the cooked chicken breast into bite-sized pieces if not already chopped. Using leftover chicken makes this step even quicker and adds great flavor.
Combine Ingredients
Mix the Main Ingredients:
In a large bowl, combine the chopped chicken, cooked spaghetti noodles, celery, red bell pepper, and onion. Mix well to ensure all ingredients are evenly distributed.
Prepare the Sauce
Whisk the Sauce:
In a separate medium bowl, whisk together the chicken broth, salt, pepper, and cream of mushroom soup until well combined. This mixture will form the creamy base of your casserole.
Assemble the Casserole
Divide the Mixture:
Divide the chicken and spaghetti mixture evenly between two (8-inch) square or 2-quart baking dishes that have been coated with cooking spray. This step ensures the casserole doesn’t stick to the dish and makes for easier cleanup.
Add the Sauce:
Pour the soup mixture over each casserole evenly, tossing gently to coat all ingredients. This helps to blend the flavors and keeps the casserole moist during baking.
Bake
Add the Cheese:
Sprinkle 1/2 cup of shredded cheddar cheese over each casserole. This cheesy topping will melt and create a delicious, golden crust.
Cover and Bake:
Cover each casserole dish with foil that has been coated with cooking spray to prevent sticking. Bake in the preheated oven at 350°F (175°C) for 35 minutes.
Final Bake:
Uncover the casseroles and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through. This final step ensures a perfectly baked dish with a nicely browned cheese topping.
Serve
Cool and Serve:
Remove from the oven and let the casseroles cool slightly before serving. Serve hot, portioning out each casserole into equal servings. This dish is best enjoyed warm when the flavors are fully pronounced.
Variations and Tips
Cheese Variations:
Experiment with different types of cheese such as mozzarella, pepper jack, or a blend of cheeses for varied flavors.
Vegetable Options:
Substitute or add vegetables like mushrooms, peas, or spinach for added nutrition and flavor. These can be sautéed beforehand for an extra layer of taste.
Spice It Up:
For a spicy twist, add diced jalapeños or a dash of hot sauce to the chicken mixture. This gives the casserole a delightful kick.
Make-Ahead:
Prepare the casserole ahead of time and refrigerate until ready to bake. This makes it convenient for busy weeknights or potluck gatherings. Just add a few extra minutes to the baking time if baking from cold.
Personal Touch
I love this recipe because it’s not your typical casserole—it’s hearty, creamy, and always hits the spot. One of my favorite adaptations is using leftover rotisserie chicken, which adds a depth of flavor and makes preparation even quicker. Sometimes, I swap out the cheddar cheese for a pizza blend or mix in some diced tomatoes with green chilies for an extra kick. No matter how you customize it, Chicken Spaghetti Casserole is a crowd-pleaser that’s perfect for sharing with loved ones.
Conclusion
Chicken Spaghetti Casserole is more than just a meal; it’s a comforting embrace that brings warmth and satisfaction with every bite. Whether enjoyed for a family dinner or a cozy gathering with friends, this dish captures the essence of homemade goodness and simple pleasures. Embrace the versatility of this recipe and make it your own—creating memories and delicious moments around the table. With its rich flavors, creamy textures, and heartwarming appeal, Chicken Spaghetti Casserole is sure to become a cherished favorite in your culinary repertoire.
Chicken Spaghetti Casserole
Ingredients
- 2 cups cooked chicken breast chopped
- 2 cups uncooked spaghetti noodles broken into 2-inch pieces (about 7 oz)
- 1 cup celery sliced ¼-inch thick
- 1 cup red bell pepper chopped
- 1 cup onion chopped
- 1 cup fat-free low-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cans 10.75 oz cans condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup
- Cooking spray
- 1 cup shredded cheddar cheese divided
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready when your casserole is assembled.
- Cook 2 cups of spaghetti noodles in boiling water until al dente, according to package instructions. Drain and set aside.
- Chop 2 cups of cooked chicken breast into bite-sized pieces if not already chopped.
- In a large bowl, combine the chopped chicken, cooked spaghetti, 1 cup celery, 1 cup red bell pepper, and 1 cup onion. Mix well.
- In a medium bowl, whisk together 1 cup chicken broth, ½ teaspoon salt, ¼ teaspoon black pepper, and 2 cans of cream of mushroom soup until smooth.
- Coat two 8-inch square or 2-quart baking dishes with cooking spray.
- Evenly divide the chicken and spaghetti mixture between the dishes.
- Pour the soup mixture over each casserole, tossing gently to coat.
- Sprinkle ½ cup shredded cheddar cheese over each casserole.
- Cover the dishes with foil coated with cooking spray to prevent sticking.
- Bake in the preheated oven for 35 minutes.
- Uncover the casseroles and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Let the casseroles cool slightly before serving. Serve hot, portioning into equal servings.
