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This Chicken Spaghetti Casserole is the ultimate comfort food—tender chicken, perfectly cooked spaghetti, and a creamy, cheesy sauce all baked together until bubbly and golden. It’s an easy, family-friendly dinner that comes together quickly with simple ingredients you’ll love.
You all know I LOVE a good one-pot meal. They’re perfect for busy weeknights when you’re short on time. But I just as much love a creamy baked pasta – to me, it’s the ultimate comfort food!!
This one uses shredded chicken (rotisserie chicken works great!) and other ingredients you likely already have in the pantry. Pair it with my cheesy garlic rolls and a side salad and you’re in for a real treat!!!
Ingredients Needed
- Spaghetti Noodles – You could also use penne, elbow macaroni, or bowtie noodles.
- Condensed Cream of Chicken & Cream of Mushroom Soup – Feel free to use 2 cans of one or the other if you don’t have both.
- Chunky Salsa – I love adding salsa to a casserole (and soups) as it adds chopped tomatoes, onions, and peppers without the chopping!
- Black Pepper & Garlic Powder – Simply to bring the flavor up a notch!
- Cooked & Shredded Chicken
- Shredded Cheese – I like to shred my own cheddar cheese (vs buying a bag of pre-shredded cheese), but either way works!
How to Make Chicken Spaghetti Casserole
Start by preheating the oven and greasing the casserole dish you plan to use.
Prepare the spaghetti as the box instructions state until the noodles are al dente. This means they should have a little bit of a chew to them (they’ll finish cooking until soft in the oven!).
In a large bowl, you’ll combine the cans of condensed soup mixes, salsa, seasonings, chicken, reserved pasta water, and half of the shredded cheese. Stir in the cooked spaghetti.
Pour the mixture into the prepared pan and top with the remaining cheese. Cover with foil and bake for 30 minutes then remove the foil and continue to bake until bubbly and golden!
Pair it with These Sides!
This casserole really goes well with most sides. I like to add some sort of garlic-flavored bread (to scoop up any extra sauce!). Some of my favorites are my cheesy garlic pull-apart bread and this easy focaccia bread! Then pair it with a green veggie like my air fryer Brussels sprouts or a lettuce salad and you’re set!
Make it a Freezer Meal!
This is a great option for a freezer meal – perfect for preparing for busy weeks ahead or gifting to a new mom or friend in need. Here’s how to do it…
- Prepare the casserole in a 9×13-inch foil pan and top with the cheese.
- Cover with a sheet of aluminum foil (grease the side that will touch the cheese so it doesn’t stick).
- Freeze for up to 2-3 months.
- When ready to enjoy, let thaw in the refrigerator.
- Bake (covered) for 40 minutes then continue to bake uncovered for 15-20 minutes or until hot and bubbly.
Storing Leftovers
Store the leftovers in an airtight container in the fridge for up to 5 days. When ready to enjoy again, microwave a plateful for 1 minute, stir, then continue to microwave in 30 second increments until hot.
Other Baked Pasta Dishes
Chicken Spaghetti Casserole
Equipment
- 1 9×13-inch baking dish
Ingredients
- 16 ounces spaghetti noodles
- 1 10-ounce can cream of chicken soup
- 1 10-ounce can cream of mushroom soup
- 1 cup chunky salsa
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 cups shredded cooked chicken
- 3/4 cup reserved pasta water
- 3 cups shredded cheese divided
Instructions
- Preheat oven to 350℉ and grease a 9×13-inch baking dish with cooking spray; set aside.
- Cook the spaghetti noodles til al dente according to box instructions. Reserve 3/4 cup of the pasta water when you drain the noodles.16 ounces spaghetti noodles
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, salsa, pepper, garlic, chicken, reserved pasta water, the cooked spaghetti noodles and 1 1/2 cups of the shredded cheese.1 10-ounce can cream of chicken soup, 1 10-ounce can cream of mushroom soup, 1 cup chunky salsa, 1 teaspoon black pepper, 1 teaspoon garlic powder, 3 cups shredded cooked chicken, 3/4 cup reserved pasta water, 3 cups shredded cheese
- Pour into the prepared pan and top with remaining cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 15-20 minutes or until the casserole is bubbly around the edges and the cheese is all melted.
