Easy Cheesy Chicken Spaghetti Casserole

This hearty chicken spaghetti casserole recipe comes together in just 45 minutes and is loaded with diced bell peppers, rotisserie chicken, and al dente spaghetti tossed in a cheesy sauce. The best part is that it requires NO condensed soup and is made with all real ingredients!

 

You Will Love This

• There’s no cream of chicken soup or cream of mushroom soup in sight! Most chicken spaghetti recipes call for a can or two of condensed soup or a block of Velveeta cheese to round out the recipe, but my recipe is totally free of canned soup or processed cheese product. In this recipe we recreate the signature creaminess of condensed soup with a simple roux combined with broth, cream, and cheese. The flavor and texture are much better than that of canned soup and you know exactly what’s in it!
• If you loved this chicken spaghetti recipe, be sure to check out my:
  • Garlic Parmesan Chicken Pasta
  • Bruschetta Chicken Pasta
  • 30 Minute Chicken Parmesan Casserole  

Ingredients and Substitutions

• Spaghetti – Any type of pasta will work well in this chicken spaghetti casserole. You can use long noodles – like linguine, fettuccine, or angel hair pasta (thin spaghetti). Or short cuts of pasta – like penne, rigatoni, or rotini.
• Butter – Butter helps thicken the sauce and add some flavor. I typically use unsalted butter so I can adjust the sodium levels myself.
• Onion & Bell Peppers – I prefer a mixture of yellow onion, red pepper, and green pepper for this recipe. They add a great variety of fresh, sweet, and savory flavors as well as some vibrant color. You can use any type of bell pepper, but I do not recommend substituting red onion in place of the yellow onion. 
• Garlic – Freshly minced garlic is always my go-to for its fresh flavor but you can sub with 3/4 of a teaspoon of garlic powder if that’s what you’ve got on hand.
• Lawry’s Seasoned Salt – We love Lawry’s Seasoned Salt in our house and we use it for a variety of things – baked fries, baked potatoes, tater tots, corn on the cob, chicken breast, etc. Lawry’s is a combination of salt, sugar, paprika, turmeric, onion powder, and garlic powder. Here’s an easy recipe if you want to make your own at home!
• Flour – All-purpose flour works best for this recipe. It combines with the butter from the veggies to create a quick roux which helps to thicken the sauce.
• Chicken Broth – You can substitute the chicken broth with vegetable broth if you prefer.
• Heavy Cream – Heavy cream will give you the best flavor and texture. Half and half or whole milk will leave you with a considerably thinner sauce.
• Sharp Cheddar Cheese – I like to use sharp cheddar for this recipe, but you can substitute with mild cheddar cheese or another melty cheese. Grate your own cheese to save money and ensure that it melts into the sauce beautifully.
• Rotel Tomatoes and Chilies –  Rotel tomatoes are a favorite in my house. They’re canned with zesty green chiles and a signature spice blend so they pack a ton of flavor into any recipe. If you can’t find Rotel tomatoes, you can substitute fire-roasted diced tomatoes. 
• Rotisserie Chicken – I love using rotisserie chicken to save time prepping in the kitchen. Check to see if your grocery store offers pre-shredded rotisserie chicken that’s already in bite-size pieces to save even more time on prep! You could also use any leftover chicken breast.

Instructions

Boil spaghetti in a large pot of moderately salted water just until al dente according to package directions. Toss in olive oil and season with salt and pepper. Sauté onion and diced pepper in butter.

Add garlic and Lawry’s seasoned salt and cook for 1 minute. Then stir in flour and cook for another minute.

Add some of the broth until it cleans the bottom of the pan, then stir in remaining broth.

Stir in heavy cream, then add shredded cheddar cheese.

Stir until it completely melts into the sauce. Add Rotel tomatoes (DON’T DRAIN!) and cooked chicken.

Stir to combine and season to taste with salt and pepper. Carefully add pasta.

Toss to coat evenly in the sauce. Mix until well combined. Top casserole with remaining cheddar cheese. 

Bake uncovered for 20 minutes. Let sit for 5 minutes. Garnish with sliced green onion and parsley and enjoy!

Tips

• Don’t drain the Rotel tomatoes! The liquid from the tomatoes is loaded with all the flavors and spices and it also helps to loosen up the sauce a bit.
• This recipe fills this large casserole dish all the way up to the tippy top but if you don’t have one of those on hand, you can make the cheesy veggie sauce in a pan on the stove and then transfer it along with the pasta to a 9×13 baking dish. Just be sure it’s a baking dish with tall sides so that it holds the entire casserole.
• You don’t have to bake this easy chicken spaghetti recipe! Feel free to make it in a Dutch oven and serve it straight from the pot instead of covering it with cheese and baking it. The flavors will still be delicious and it will save you about 25 minutes or so of cooking time.
• Feel free to top the casserole with more cheese. I usually buy a 16 oz. block of cheese, shred the whole thing and then use about 2 cups for the sauce and about 1.5 cups for the top, then I’ll save the remainder for a homemade quesadilla later in the week.
• If you can’t find a 14.5 ounce can of chicken broth, use just under 2 cups of broth instead.
• If you’re serving this casserole to kiddos, feel free to break the uncooked spaghetti into 2-3 inch pieces before boiling it. This will make it easier for smaller kids to get a nice forkful of casserole.
• If you want to make this recipe vegetarian, replace the tender chicken with a can of drained chickpeas instead!
• The cheese sauce has a bit of a kick from the green chilies but if you want to make this casserole spicy, add a couple pinches of cayenne pepper or red pepper flakes!

FAQ

Make-Ahead, Storage, and Freezing

• Make-Ahead: This is a great dish to make ahead of time! Throw everything together, store it in the fridge, and bake whenever you’re ready to eat!
• Storage: Store leftovers in airtight containers in the fridge for up to a week.
• Freezing: Seal your baking dish inside a freezer safe Ziploc bag and freeze for up to 3 months. Thaw overnight in the fridge, then bake according to recipe instructions. Plan to add 10-20 minutes of baking time to account for the cold temperature.

Reheating Leftovers

• Oven: Reheat leftover chicken spaghetti in the oven at 350 degrees until warmed through and the cheese is melted.
• Stove Top: Heat casserole in a sauté pan over medium heat. Add a splash or two of heavy cream to loosen up the sauce. Cook, stirring frequently until warmed through.
• Microwave: You can also zap it in the microwave in 30 second intervals until warmed through. You’ll want to add a splash or two of heavy cream to loosen up the sauce.

More Easy Pasta Recipes

Print