Chicken Spaghetti Casserole

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Hey y’all! Welcome back to my kitchen 💛

I’ve got something warm, comforting, and downright irresistible to share with you today. This Chicken Spaghetti Casserole is one of those soul-soothing dishes that makes you want to grab a fork and settle in at the table with people you love. I actually whipped this up last weekend after my sister called and said, “Do you remember Mom’s chicken spaghetti?” That was all it took—I was in the kitchen within the hour, apron on, spoon in hand, determined to recreate the version we grew up with but with a little modern twist (and a whole lotta cheese).

The house smelled like home—rich, buttery, garlicky, with just a hint of spice from the paprika. It brought me right back to Sunday evenings at my parents’ house when we’d all pile into the kitchen, kids running around, someone always sneaking bites of the cheese before it got layered in. Pure chaos. Pure joy. 💕

This casserole is a total crowd-pleaser and has just enough indulgence to make it feel special without being fussy. And the best part? It’s make-ahead friendly and perfect for potlucks, busy weeknights, or those “I-need-comfort-food-right-now” kinda days.

Why You’ll Love This Chicken Spaghetti Casserole?

• Ultra-creamy and cheesy with just the right balance of flavors—nothing bland here!
• Make-ahead and freezer friendly – perfect for meal prep or new mama meal drops.
• Kid-approved – even picky eaters go back for seconds (and thirds).
• Customizable – toss in some veggies, swap the pasta, spice it up… make it your own!
• One-dish wonder – no juggling a dozen pans. This is simple, hearty food at its best.

Can I use a different type of pasta?
Absolutely! Elbow macaroni, penne, or even egg noodles will work. Just be mindful of cooking times.

Is there a gluten-free option?
Yep! Just swap in gluten-free pasta and use gluten-free cream soups (a lot of brands carry them now).

What if I don’t like cream of mushroom soup?
No problem—just use two cans of cream of chicken, or try cream of celery for a milder flavor.

Ingredients:

Here’s everything you’ll need to bring this casserole to life:

• 12 oz. spaghetti, broken in half (I like to use thin spaghetti for a softer texture)
• 2 tbsp butter
• 1 small yellow onion, finely chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 cups cooked chicken, shredded or diced (leftover rotisserie works beautifully!)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
• 1 cup sour cream
• 1 ½ cups shredded sharp cheddar cheese, divided
• 1 tsp seasoned salt
• ½ tsp paprika (smoked if you like a little extra depth!)
• ½ tsp black pepper
• Optional: ½ tsp crushed red pepper flakes for a bit of heat

Tip: You can sub Greek yogurt for the sour cream if that’s what you’ve got in the fridge—it works like a charm!

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil and cook the spaghetti just until al dente. Don’t overcook it—it’ll finish cooking in the oven. Drain and set aside.
2. Sauté the veggies:
   In a large skillet, melt the butter over medium heat. Toss in the onion and bell pepper and cook until they’re soft and starting to caramelize, about 5–6 minutes. Add the garlic and cook for another 30 seconds until fragrant (your kitchen will smell AMAZING at this point).
3. Mix it all together:
   In a large mixing bowl, combine the soups, sour cream, diced tomatoes with their juices, half of the cheddar cheese, seasoned salt, paprika, black pepper, and crushed red pepper flakes if using. Stir in the cooked chicken, sautéed veggies, and cooked spaghetti. Mix until everything is coated in that glorious creamy sauce.
4. Assemble the casserole:
   Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly, then sprinkle the remaining cheddar cheese over the top.
5. Bake to golden perfection:
   Pop it into a 350°F oven for 30–35 minutes, or until it’s bubbling around the edges and the cheese on top is melted and starting to brown just a little.
6. Let it rest:
   Give it about 5–10 minutes to cool and set before serving. I know, the waiting is the hardest part—but it’s worth it!

Pro Tips for Success:

• Use rotisserie chicken for maximum flavor with minimum effort.
• Shred your own cheese if you can—it melts creamier than the pre-shredded kind.
• Make it spicy: Add jalapeños or a dash of hot sauce if you like a little kick!
• Add veggies: Stir in frozen peas, chopped spinach, or mushrooms to bulk it up.

Don’t skip the rest time! Letting it sit after baking helps it slice neatly and not fall apart.

Storage and Serving Suggestions:

To store: Cover and refrigerate leftovers for up to 4 days. It actually tastes even better the next day once the flavors have had time to mingle.

To reheat: Warm individual portions in the microwave, or reheat the whole dish in a 325°F oven, covered with foil, until heated through.

To freeze: Before baking, wrap the dish tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.

Serving ideas: Serve with a side salad and garlic bread, or pair it with roasted green beans for a wholesome dinner. Oh, and don’t forget sweet tea or lemonade to round it out Southern-style!

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