If you’re looking for comfort food that feels like a warm hug on a plate, this Hearty Chicken Spaghetti Casserole Recipe is just the thing. I absolutely love how it combines tender chicken with cheesy goodness and perfectly cooked spaghetti all baked to bubbly perfection. Whether you’re feeding a family or wanting to impress friends at a casual gathering, this dish never disappoints.
When I first tried this recipe, I was amazed at how simple pantry staples come together to create such a satisfying casserole. You’ll find that it’s not only delicious hot from the oven but also makes fantastic leftovers. The Hearty Chicken Spaghetti Casserole Recipe is perfect for busy weeknights when you want something ready to go and can also be frozen ahead for those no-cook evenings.
Why You’ll Love This Recipe
- Comfort in Every Bite: Creamy, cheesy, and packed with shredded chicken, this casserole hits all the cozy notes.
- Perfect for Meal Prep: It freezes beautifully, so you can make it ahead and have dinner ready whenever you need.
- Easy to Customize: You can tweak the veggies, spices, or cheese to suit what you have on hand or your family’s tastes.
- Family Favorite: My family goes crazy for this dish, and it’s a great way to get everyone around the table.
Ingredients You’ll Need
These ingredients come together with just enough seasoning and creaminess to make this chicken spaghetti casserole stick in your memory. The combo of cream of mushroom soup and sharp cheddar cheese brings richness, while the diced pimentos add a subtle pop of color and flavor.
- Cooked chicken: Using leftover or freshly cooked chicken works great; shredded or diced for easy eating.
- Spaghetti: Broken into smaller pieces so it fits better in the casserole and mixes evenly.
- Cream of mushroom soup: This adds a creamy base without extra hassle.
- Sharp cheddar cheese: It melts beautifully and adds that classic cheesy flavor.
- Green pepper: Finely diced for a mild, fresh crunch that balances the richness.
- Onion: Adds a touch of sweetness and depth.
- Diced pimentos: Drain well to avoid extra moisture; they bring vibrant color and mild tang.
- Chicken broth: Used for cooking the pasta and adds savory flavor throughout.
- Lawry’s Seasoned Salt: A flavorful seasoning blend that enhances the overall taste.
- Cayenne pepper: Just a touch for gentle warmth without overpowering the dish.
- Salt and pepper: To taste, always essential for balancing flavors.
Variations
I love to switch things up depending on what’s in the fridge and who I’m cooking for. The beauty of this Hearty Chicken Spaghetti Casserole Recipe is how adaptable it is—feel free to make it your own!
- Vegetable Boost: I often add chopped mushrooms or frozen peas for extra texture and nutrients.
- Spice Level: If you like heat, bump up the cayenne or add a dash of hot sauce—I’ve tried this and it’s a nice kick.
- Dairy-Free Option: Swap the cheddar for a plant-based cheese, and use a dairy-free cream soup alternative to cater to special diets.
- Different Cheeses: Mozzarella or Monterey Jack also melt well and give a slightly different flavor profile.
How to Make Hearty Chicken Spaghetti Casserole Recipe
Step 1: Cook and Prepare Your Chicken
Start with one cut-up fryer chicken, cooked until tender, then pick out the meat to equal about two cups. I usually poach it in water with some aromatics for extra flavor, but rotisserie chicken works perfectly for a shortcut. Shred the chicken into bite-sized pieces—it should be moist but not falling apart.
Step 2: Cook Spaghetti in Chicken Broth
Use the chicken broth leftover from cooking the chicken to boil the spaghetti. Break the spaghetti into two-inch pieces before cooking so it mixes easily in the casserole. Cook until just al dente—don’t overcook or it will get mushy when baked. Drain, reserving about 2 cups of the broth to blend into the casserole mixture.
Step 3: Combine Everything Gently
In a large mixing bowl, combine the cooked chicken, spaghetti, cream of mushroom soup, sharp cheddar cheese (reserve one cup for topping), diced green pepper, onion, pimentos, reserved broth, Lawry’s Seasoned Salt, cayenne pepper, and salt and pepper to taste. Mix gently so everything is evenly coated but you don’t break up the pasta or chicken too much.
Step 4: Bake Until Bubbly and Golden
Transfer the mixture to a greased casserole pan and sprinkle the reserved cheddar cheese on top. Bake uncovered at 350°F (175°C) for about 45 minutes until it’s bubbly and the cheese is melted and golden. If the cheese starts browning too fast, cover loosely with foil. You want that creamy, cheesy top without any burnt spots!
Step 5: Enjoy or Store for Later
This dish is wonderful fresh out of the oven but also freezes well—cover tightly and freeze for up to six months, or refrigerate for a couple of days before reheating. It’s great for batch cooking and busy weeknights.
Pro Tips for Making Hearty Chicken Spaghetti Casserole Recipe
- Don’t Overcook the Pasta: I learned the hard way that overcooked spaghetti turns mushy after baking, so stick to al dente.
- Shred Chicken While Warm: Shredding while the chicken is still warm makes it easier and gives a nicer texture.
- Reserving Broth Is Key: Using the broth for cooking pasta adds flavor that you’d miss if you just used water.
- Cover Cheese if Browning Too Fast: I always keep foil handy to prevent burnt cheese and keep the top golden and melty.
How to Serve Hearty Chicken Spaghetti Casserole Recipe
Garnishes
I like to sprinkle some fresh chopped parsley or green onions on top before serving—it brightens the dish and adds a pop of fresh color. A little extra shredded cheese on the side is never a bad idea either, especially for the cheese lovers.
Side Dishes
This casserole pairs wonderfully with a crisp green salad dressed in vinaigrette to cut through the richness. Sometimes, I serve it alongside steamed broccoli or roasted veggies for a well-rounded meal everyone enjoys.
Creative Ways to Present
For a special occasion, I’ve baked individual servings in ramekins and topped each with a sprig of fresh thyme—makes it feel so homemade and thoughtful. Also, layering in some sliced tomatoes under the cheese gives it a nice color contrast and a juicy surprise.
Make Ahead and Storage
Storing Leftovers
Leftovers stored in an airtight container last up to 3 days in the fridge. I usually pop mine in glass containers to keep freshness both visually and taste-wise. When you’re ready to eat, it reheats beautifully and still tastes fresh.
Freezing
I freeze the casserole before baking by covering it tightly in foil and plastic wrap—this way it keeps for up to six months. When I thaw it in the fridge the night before, it bakes just like fresh with no compromise in texture.
Reheating
Reheat in a 350°F oven until warmed through for best results; microwave works in a pinch but can make it a bit wetter. To refresh the top, I like to add a little extra cheese and broil for a minute for that melty, golden finish.
FAQs
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Can I use rotisserie chicken for this casserole?
Absolutely! Using rotisserie chicken is a fantastic time-saver and adds great flavor. Just shred the meat and use it as the cooked chicken in the recipe. It’s one of my favorite shortcuts when I want this dish on the table fast.
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Is it okay to substitute cream of mushroom soup with something else?
Yes, you can substitute with cream of chicken soup or use a homemade creamy sauce for a fresher taste. Just keep in mind that the texture and flavor might shift slightly, but it’s still delicious and customizable.
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How can I make this dish gluten-free?
Use gluten-free spaghetti and substitute the cream of mushroom soup with a gluten-free version. Double-check seasoning mixes and broth for gluten ingredients to keep the dish safe for sensitive diets.
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Can I prepare this casserole a day ahead?
Definitely! You can assemble the casserole and keep it covered in the fridge for up to two days before baking. Just allow extra baking time if you bake it straight from the refrigerator to ensure it’s heated through properly.
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What’s the best way to prevent the casserole from drying out?
Make sure to keep a good ratio of creamy soup and broth to pasta and chicken. Cover the casserole with foil during most of the baking to keep moisture in and remove it in the last 10 minutes to allow the cheese to brown.
Final Thoughts
This Hearty Chicken Spaghetti Casserole Recipe holds a special place in my kitchen because it’s proof that comfort food doesn’t have to be complicated or time-consuming. I love sharing it with friends and family who ask for seconds and then want the recipe themselves. Give it a try—you might just find a new favorite that makes weeknight dinners easy, cozy, and absolutely delicious.
Print
Hearty Chicken Spaghetti Casserole Recipe
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hr 15 mins
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Spaghetti casserole features tender chicken and al dente spaghetti baked in a creamy mushroom cheese sauce with the perfect balance of seasonings. Ideal for a hearty family meal, this dish combines the rich flavors of sharp cheddar, diced pimentos, and a hint of cayenne pepper to add subtle warmth. It can be served fresh from the oven or frozen for convenient future meals.
Ingredients
Chicken
- 2 cups cooked chicken, shredded or chopped
Pasta
- 3 cups spaghetti, uncooked and broken into 2-inch pieces
Sauce and Vegetables
- 2 cans cream of mushroom soup
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 (4-oz.) jar diced pimentos, drained
- 2 cups reserved chicken broth from pot
Cheese
- 3 cups grated sharp cheddar cheese (2 cups mixed in, 1 cup reserved for topping)
Seasonings
- 1 tsp Lawry’s Seasoned Salt
- 1/8 to 1/4 tsp cayenne pepper
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Cook one whole cut-up fryer chicken in water until fully cooked. Remove the chicken from the pot, pick out the meat, and shred or chop it to yield 2 cups. Reserve the cooking broth for later use.
- Cook Spaghetti: Using the reserved chicken broth, cook the broken spaghetti pieces until al dente. Be careful not to overcook the pasta to maintain the ideal texture.
- Mix Ingredients: In a large bowl, combine the cooked spaghetti, shredded chicken, 2 cans of cream of mushroom soup, 2 cups of grated sharp cheddar cheese, diced green pepper, diced onion, drained diced pimentos, Lawry’s seasoned salt, cayenne pepper, salt, and pepper. Stir well to evenly distribute all ingredients.
- Assemble the Casserole: Transfer the mixture into a casserole pan. Evenly spread the remaining 1 cup of grated sharp cheddar cheese over the top for a cheesy crust.
- Bake or Store: Bake the casserole at 350°F (175°C) for 45 minutes, or until bubbly and heated through. If the cheese topping starts to brown too much, cover the casserole with foil to prevent burning.
- Storage Instructions: For future use, you can freeze the casserole covered for up to six months or refrigerate it covered for up to two days before baking.
Notes
- Use the chicken broth from cooking the fryer chicken to add flavor to the spaghetti instead of plain water.
- Adjust cayenne pepper amount to control the level of spiciness.
- The casserole can be prepared in advance and frozen to save time on busy days.
- Cover with foil when baking if cheese starts to burn for a nice melted topping.
- This dish serves 8 people, making it perfect for family dinners or gatherings.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of casserole)
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
