Chicken Spaghetti
Chicken Spaghetti is a comforting, creamy baked pasta dish made with tender shredded chicken, spaghetti noodles, and a rich, cheesy sauce. This family-favorite casserole is perfect for busy weeknights, potlucks, and make-ahead meals.
Ingredients
- 12 oz spaghetti broken in half
- 2 cups cooked shredded chicken
- 1 can 10.5 oz cream of chicken soup
- 1 can 10 oz Rotel diced tomatoes with green chilies, drained
- 1 cup sour cream
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons butter
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large bowl, combine cream of chicken soup, Rotel, sour cream, chicken broth, garlic powder, onion powder, paprika, salt, and pepper.
- Stir in shredded chicken and cooked spaghetti until evenly coated.
- Transfer mixture to baking dish and spread evenly.
- Sprinkle cheddar and mozzarella cheese over the top.
- Dot with butter.
- Bake uncovered for 30–35 minutes until bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
- Protein shortcut: Use rotisserie chicken.
- Spice level: Choose mild or hot Rotel.
- Veggie add-ins: Bell peppers, mushrooms, or spinach.
- Make ahead: Assemble and refrigerate up to 24 hours.
- Freezing: Freeze unbaked casserole for up to 3 months.