Hey y’all, it’s Karli here, and today I’m excited to share with you one of my all-time favorite comfort food recipes: Chicken Spaghetti Casserole.
This dish is like a warm hug from your grandma – it’s creamy, cheesy, and packed with flavor. Plus, it’s so easy to make, even on a busy weeknight!
Growing up, my mom used to make this chicken spaghetti casserole all the time, and it was always a hit with our family.
There’s just something about the combination of tender chicken, al dente spaghetti, and that luscious cream sauce that keeps you coming back for more. And don’t even get me started on the gooey, melted cheese on top!
What I love most about this recipe is how versatile it is. You can easily customize it based on what you have on hand or your family’s preferences.
Don’t have cream of chicken soup? Swap in cream of mushroom instead. Want to add some veggies? Toss in some sautéed mushrooms or zucchini. The possibilities are endless!
So grab your apron, crank up your favorite tunes, and let’s get cookin’! Your taste buds (and your family) will thank you.
Chicken Spaghetti Casserole – Easy and Cheesy
Ingredients
- 1 (16 oz) box spaghetti, cooked al dente
- 8 oz cream cheese
- 1 can cream of chicken soup
- 1 can Rotel diced tomatoes with green chiles
- 1/2 tsp salt
- 2 cups diced or shredded cooked chicken (rotisserie chicken works great)
- 1/2 cup shredded cheddar cheese
What does it taste like?
Y’all, this chicken spaghetti casserole is like a party in your mouth! The cream cheese and cream of chicken soup come together to create the most luxurious, velvety sauce that coats every noodle. The Rotel tomatoes add a nice kick of heat and acidity to balance out the richness.
And then there’s the chicken – it’s tender, juicy, and infuses the whole dish with savory goodness. When you take a bite, you get a little bit of everything – the al dente spaghetti, the creamy sauce, the zesty tomatoes, and the hearty chicken. It’s like a flavor explosion!
But let’s not forget about the best part – the cheese! When you pull this casserole out of the oven, the cheddar cheese is melted and bubbly and creates the most glorious golden topping. It’s like the cherry on top of an already perfect sundae.
Instructions:
- Preheat your oven to 350°F and grease a 9×13 inch baking dish. Cook the spaghetti in salted water until just al dente, then drain.
- In a large microwave-safe bowl, heat the cream cheese for about 30 seconds until soft and stirrable. Mix in the cream of chicken soup until smooth.
- Stir in the undrained can of Rotel tomatoes and salt until well combined.
- Add the cooked spaghetti and chicken to the bowl and mix everything together until the pasta is evenly coated in the creamy sauce.
- Pour the mixture into your prepared baking dish and sprinkle the cheddar cheese on top.
- Bake uncovered for about 30 minutes, until hot and bubbly and the cheese is melted and lightly browned. Let cool for a few minutes before serving.
Tips & Tricks
If you want to sneak in some veggies, feel free to add things like sautéed mushrooms, bell peppers, onions or even spinach to the casserole before baking.
For extra flavor, season your chicken with spices like garlic powder, paprika, Italian seasoning etc. before mixing it into the casserole.
Experiment with different cheeses like pepper jack, mozzarella, or even parmesan for a twist.
You can assemble this casserole ahead of time and keep it in the fridge until you’re ready to bake. Just add about 10 minutes to the baking time.
Leftovers reheat beautifully! Just scoop some into a microwave-safe bowl, cover loosely, and zap it for a minute or two until warmed through.
How to Serve
I like to serve this chicken spaghetti casserole with a simple green salad and some crusty garlic bread to round out the meal. It’s also delicious with roasted broccoli or green beans on the side.
But honestly, this dish is so satisfying on its own, you don’t really need much else! Just scoop a generous helping onto your plate, grab a fork, and dig in.
If you’re feeling extra indulgent, top your serving with a dollop of sour cream and some sliced green onions or chopped fresh parsley. Yum!
What I love most about this recipe is how easy it is to customize based on what I have on hand. I’ve made it with cream of mushroom soup instead of cream of chicken, added veggies like sautéed zucchini or spinach, and even experimented with different cheeses like pepper jack for a spicy kick. No matter how I switch it up, it always turns out amazing.
But if I’m being honest, my favorite part about this casserole is the memories it brings back. Every time I take a bite, I’m transported back to my childhood kitchen, watching my mom whip up a big batch of this creamy, cheesy goodness. It’s like a warm hug from the past, and I can’t help but smile.
I’ve shared this recipe with so many friends and family members over the years, and it always gets rave reviews. People are always shocked at how simple it is to make, but how impressive it tastes. It’s the kind of dish that makes you look like a culinary rockstar, even if you’re a beginner in the kitchen.
So if you’re looking for a comforting, crowd-pleasing casserole that’s easy to make and even easier to devour, give this chicken spaghetti casserole a try.
I promise you won’t be disappointed. It’s become a staple in my household, and I have a feeling it’ll become one in yours too.
