Cheesy Chicken Spaghetti Casserole

Cheesy Chicken Spaghetti Casserole

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Test Kitchen Approved

This recipe has been tried, tested, and loved by our test kitchen team. The result? A cheesy, creamy, and flavorful casserole that's perfect for family dinners or potlucks.

Why I Love This Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti Casserole is comfort food at its finest. It’s a creamy, cheesy dish packed with tender chicken and perfectly cooked spaghetti. Whether you’re looking for a hearty weeknight meal or something to wow at a gathering, this dish never fails to impress.

Key Ingredients

  • Chicken: Cooked and shredded chicken adds protein and heartiness.

  • Spaghetti: Classic pasta choice, but you can substitute with other shapes.

  • Cheese: A mix of cheddar and mozzarella for ultimate creaminess.

  • Cream of Mushroom Soup: The base for the casserole’s sauce.

  • Rotel Tomatoes: Adds a zesty kick.

How to Make Chicken Spaghetti Casserole

  1. Cook the spaghetti according to package instructions.

  2. In a large mixing bowl, combine the shredded chicken, soups, Rotel tomatoes, and cheese.

  3. Toss the cooked spaghetti with the sauce mixture.

  4. Transfer to a greased casserole dish and top with extra cheese.

  5. Bake at 350°F (175°C) until bubbly and golden.

Chef’s Tips and Variations

  • Protein Swap: Use rotisserie chicken for convenience or swap with turkey.

  • Vegetarian Option: Substitute chicken with sautéed mushrooms or tofu.

  • Add Veggies: Stir in cooked broccoli, bell peppers, or peas for extra nutrition.

  • Spicy Kick: Use spicy Rotel tomatoes or add diced jalapeños.

What To Serve With Cheesy Chicken Spaghetti

Pair this casserole with a fresh green salad, garlic bread, or steamed vegetables for a well-rounded meal.

Cheesy Chicken Spaghetti Casserole

Ingredients

  • 2 cups cooked, shredded chicken

  • 12 ounces spaghetti, cooked

  • 1 can (10.5 ounces) cream of mushroom soup

  • 1 can (10.5 ounces) cream of chicken soup

  • 1 can (10 ounces) Rotel tomatoes, drained

  • 2 cups shredded cheddar cheese

  • 1 cup shredded mozzarella cheese

  • Salt and pepper, to taste

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Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.

  2. Cook spaghetti according to package instructions; drain and set aside.

  3. In a large bowl, mix shredded chicken, soups, Rotel tomatoes, 1 1/2 cups cheddar cheese, and 1/2 cup mozzarella cheese. Season with salt and pepper.

  4. Add cooked spaghetti to the mixture, tossing to coat evenly.

  5. Transfer to the prepared dish and top with remaining cheese.

  6. Bake uncovered for 25-30 minutes, or until cheese is melted and bubbly.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheat in the oven or microwave until warmed through.

Nutrition

Calories: 450 | Protein: 25g | Carbohydrates: 35g | Fat: 22g

Categories:

Comfort Food, Casseroles, Chicken Recipes

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Loaded Cajun Chicken Pasta

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Lemon Thyme Chicken Pasta

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Chicken Alfredo

A classic creamy favorite.


Comments

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