Chicken Spaghetti
This creamy Chicken Spaghetti recipe is easy, cheesy, and perfect for a comforting family dinner or make-ahead meal.
Ingredients
- 2 cups cooked shredded chicken
- 8 oz spaghetti cooked al dente
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 can diced tomatoes with green chilies
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13‑inch baking dish.
- In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and diced tomatoes until smooth. Stir in half of the shredded cheddar cheese.
- Add the cooked spaghetti and shredded chicken to the soup mixture, tossing gently until everything is evenly coated.
- Transfer the combined mixture into the prepared baking dish, spreading it out in an even layer. Sprinkle the remaining cheddar cheese on top.
- Bake, uncovered, for 25–30 minutes, or until the casserole is bubbly around the edges and the cheese is lightly golden.
Notes
- Make it ahead: Assemble the dish the day before and refrigerate. If baking straight from the fridge, add an extra 10 minutes to the baking time.
- Cheese swap: Swap in Monterey Jack or Pepper Jack instead of cheddar for a different flavor profile.
- For added depth: Stir a pinch of garlic powder or onion powder into the sauce.
- Double the batch: Bake one casserole now and freeze the other for later—a great meal‑prep strategy.
- Presentation idea: Just before serving, garnish with chopped parsley or a sprinkle of red chili flakes for a pop of color.