Can I use rotisserie chicken for this casserole?

Yes, rotisserie chicken works perfectly for this recipe. It’s flavorful, moist, and a great time-saver when preparing the casserole.

Can I make spaghetti chicken casserole ahead of time?

Absolutely! You can assemble the casserole up to 24 hours in advance and store it covered in the fridge. Just add 5–10 minutes to the baking time when cooking from cold.

Is this casserole recipe spicy?

It has a mild kick from the diced tomatoes with green chilies. For less heat, use plain diced tomatoes. For more heat, add jalapeños or a pinch of cayenne pepper.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.

Can I freeze spaghetti chicken casserole?

Yes, this dish freezes well. You can freeze it baked or unbaked for up to 2 months. Thaw overnight in the fridge before reheating or baking.

What side dishes go well with this casserole?

Great sides include garlic bread, a fresh garden salad, or roasted vegetables. These help balance the richness of the creamy, cheesy casserole.

Spaghetti Chicken Casserole | Easy Dinner Idea

Description

This creamy, cheesy Spaghetti Chicken Casserole is the ultimate comfort food. Loaded with shredded chicken, tender pasta, colorful bell peppers, and a rich, savory sauce, it’s perfect for family dinners, potlucks, or make-ahead meals.

Ingredients

Scale

3 cups cooked chicken breast, shredded
12 oz spaghetti, cooked and drained
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with green chilies, drained
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup chopped onion
2 cups shredded cheddar cheese, divided
1/2 cup sour cream
1 tsp garlic powder
1 tsp black pepper
1/2 tsp salt
1/2 tsp paprika

Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, garlic powder, salt, pepper, and paprika. Mix well.
Add shredded chicken, drained diced tomatoes with green chilies, chopped green and red bell peppers, chopped onion, and 1 cup of shredded cheddar cheese to the mixture. Stir to combine.
Fold in the cooked and drained spaghetti until fully coated in the creamy mixture.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with the remaining 1 cup of shredded cheddar cheese.
Bake uncovered for 30–35 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Optional: Broil for 2–3 minutes for a crispier cheese topping.

Notes

Use rotisserie chicken to save time and add flavor.
Substitute plain diced tomatoes if you prefer less spice.
For a gluten-free version, use gluten-free spaghetti and soups.
This dish freezes well—great for meal prep!

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 475 kcal
Sugar: 4g
Sodium: 940mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg