Chicken Spaghetti Bake
Chicken Spaghetti Bake is the easy weeknight dinner solution your family will love. Made with shredded rotisserie chicken and a simple creamy sauce, this casserole comes together quickly for a stress-free meal. Every bite is packed with tender noodles and melted cheese that stays soft and delicious without drying out.
Ingredients
- 12 oz spaghetti broken in half (optional)
- 3 cups cooked shredded chicken rotisserie works great
- 3 tablespoons unsalted butter
- 1 medium onion diced
- 3 garlic cloves minced
- 1 can 10.5 oz condensed cream of chicken soup
- 1 can 10.5 oz condensed cream of mushroom soup (or use another cream of chicken)
- 1 cup sour cream
- ¾ cup chicken broth plus more as needed
- 1 can 10 oz diced tomatoes with green chiles, undrained (optional)
- 2 cups sharp cheddar cheese shredded
- 1 ½ cups Monterey Jack cheese shredded
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt to taste
- ½ teaspoon black pepper
Optional topping
- 1 cup crushed buttery crackers or panko
- 2 tablespoons melted butter
- ½ cup shredded cheese extra
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Cook spaghetti in salted water 1–2 minutes under package directions. Drain.
- Melt butter in a skillet over medium heat. Sauté onion 4–5 minutes. Add garlic 30 seconds.
- Stir in soups, sour cream, broth, seasonings, and diced tomatoes with green chiles (optional). Mix until smooth.
- Combine spaghetti, chicken, sauce, and cheeses. Toss well.
- Pour into baking dish. Add topping if using.
- Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes until bubbly and lightly golden.
- Rest 10 minutes before serving.
Notes
Don’t overcook the spaghetti before baking or the casserole can turn dry.
If the mixture looks thick before baking, add a splash more broth.
For extra creamy texture, stir 4 oz softened cream cheese into the sauce.
Tried this recipe?Let us know how it was!