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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
Cook the spaghetti according to package instructions.
In a large mixing bowl, combine the shredded chicken, soups, Rotel tomatoes, and cheese.
Toss the cooked spaghetti with the sauce mixture.
Transfer to a greased casserole dish and top with extra cheese.
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
Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
Cook spaghetti according to package instructions; drain and set aside.
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.
Add cooked spaghetti to the mixture, tossing to coat evenly.
Transfer to the prepared dish and top with remaining cheese.
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
More Chicken Pasta Recipes To Try
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Loaded Cajun Chicken Pasta
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Lemon Thyme Chicken Pasta
Light, refreshing, and herby.
Chicken Alfredo
A classic creamy favorite.
Comments
Let us know how your casserole turned out in the comments below.
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