When you want a meal that feels like a warm hug, chicken spaghetti casserole is the perfect answer. This dish combines tender chicken, creamy cheese sauce, and pasta in a way that makes every bite satisfying and full of flavor. It’s easy to make, comforting to eat, and perfect for family dinners or meal prep. Whether you’re looking to please a crowd or just want a cozy solo meal, this casserole delivers.
Why You’ll Love This Chicken Spaghetti Casserole
This casserole stands out because it’s so versatile and packed with hearty ingredients. You get the richness of melted cheese, the mild spice from Tabasco sauce, and the freshness of sautéed vegetables all in one dish. Plus, the spaghetti cooks just right to hold onto the sauce without turning mushy. It’s a great dish to make ahead and reheat, and leftovers taste just as good. If you’re trying to eat well but still crave comfort food, this casserole is your best friend.
Ingredients You Need to Make Chicken Spaghetti Casserole
Here’s everything you’ll gather to create this flavorful casserole:
- 7 ounces thin spaghetti
- 1 tablespoon salted butter
- 2 cups sliced mushrooms
- 1 medium onion, chopped
- ½ cup chopped celery
- ½ cup chopped green bell peppers
- Two 10.75-ounce cans 98% fat-free cream of mushroom soup
- 1 cup nonfat milk
- 8 ounces sharp cheddar cheese (you can use reduced fat if you want)
- 2 cups chopped cooked chicken breast
- 1 teaspoon Tabasco sauce
- Salt and freshly ground black pepper, to taste
- ½ cup shredded Monterey Jack cheese (reduced fat works fine too)
How to Make Chicken Spaghetti Casserole: Step-by-Step Directions
You’re just a few simple steps away from a delicious meal:
Start by preheating your oven to 350°F (175°C). Prepare a 2-quart casserole dish by spraying it lightly with nonstick spray so nothing will stick later.
Cook the spaghetti in boiling water according to the package instructions, but be sure to stop when it’s just al dente. You want it to have a slight firmness so it doesn’t get too soft in the casserole. Drain the pasta and set it aside.
In a large skillet, melt the butter over medium heat. Add the sliced mushrooms, chopped onion, celery, and green bell peppers. Cook these vegetables, stirring occasionally, until they soften nicely—this usually takes about 4 to 5 minutes.
While the vegetables are cooking, mix the milk and the two cans of cream of mushroom soup in a separate bowl until smooth. Pour this mixture into the skillet with the vegetables.
Stir in the sharp cheddar cheese. Keep heating and stirring until the cheese melts completely and the sauce becomes creamy and smooth.
Add the cooked chicken, the drained spaghetti, and the teaspoon of Tabasco sauce to the skillet. Mix everything together gently but thoroughly. Season with salt and freshly ground black pepper to your taste.
Pour the entire mixture into your prepared casserole dish. Evenly sprinkle the shredded Monterey Jack cheese on top.
Bake uncovered in your preheated oven for 35 minutes. The casserole should be hot, bubbly, and the top golden brown when it’s done.
Once you pull it out of the oven, let it cool slightly before serving so it sets and is easier to portion.
How to Serve Your Chicken Spaghetti Casserole
Serving this casserole is simple, but here are some ideas to elevate your meal:
- Use a sharp knife to cut the casserole into six equal portions. Each piece is generous and filling.
- Pair your casserole with a crisp green salad dressed lightly with lemon or vinegar to balance the richness.
- Add steamed or roasted veggies on the side for extra color and nutrients.
- For a bit of crunch, sprinkle toasted breadcrumbs or crushed crackers on top just before baking.
- Serve with warm crusty bread or garlic toast to scoop up any leftover sauce.
This casserole works well for casual dinners, potlucks, or even meal prepping for the week. It reheats beautifully in the oven or microwave without losing its flavor or texture.
Expert Tips for Making the Best Chicken Spaghetti Casserole
If you want to make this dish even better, keep these pointers in mind:
- Don’t overcook the spaghetti before baking. Al dente pasta will finish cooking in the oven without getting mushy.
- Use fresh vegetables for the best flavor and texture. You can swap the celery or bell peppers for whatever you have on hand.
- If you want a milder flavor, reduce the Tabasco sauce or omit it altogether.
- For extra creaminess, add a bit more milk or a splash of cream to the sauce mixture.
- Use good quality cheese for maximum flavor — sharp cheddar really makes a difference here.
- If you’re short on time, use pre-cooked rotisserie chicken instead of cooking your own.
- Let the casserole rest for 10 minutes after baking before serving. It helps the flavors settle and makes serving cleaner.
How to Store Your Chicken Spaghetti Casserole
Leftovers of this casserole keep very well:
- Allow the casserole to cool completely before storing.
- Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.
- When reheating, cover the casserole to retain moisture and heat thoroughly until hot.
- You can also freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Proper storage ensures you can enjoy this comforting dish again without losing any flavor or texture.
Variations You Can Try with Chicken Spaghetti Casserole
Feel free to switch up this recipe to suit your taste or what you have on hand:
- Swap chicken for leftover turkey or shredded rotisserie chicken for a quick fix.
- Use cream of chicken soup instead of mushroom for a different flavor base.
- Add chopped spinach, kale, or broccoli to sneak in some greens.
- Mix in diced tomatoes or green chilies for a slightly spicy twist.
- Top with different cheeses like mozzarella or pepper jack for unique flavors.
- For a crunchy topping, sprinkle with crushed crackers, breadcrumbs, or even fried onions before baking.
- Make it vegetarian by replacing chicken with cooked beans or tofu and using vegetable soup.
Each variation brings something new and exciting to the table while keeping the dish easy and satisfying.
Frequently Asked Questions About Chicken Spaghetti Casserole
What kind of chicken is best for this casserole?
You want cooked, shredded or chopped chicken breast for the best texture. Leftover roast chicken works great too.
Can I make this casserole ahead of time?
Yes! Prepare everything and refrigerate the casserole uncovered for up to 24 hours before baking.
Is there a way to make it healthier?
Use reduced-fat cheeses, fat-free soup, and whole wheat spaghetti to lighten the dish.
Can I freeze leftovers?
Absolutely. Freeze in portions and thaw overnight in the fridge before reheating.
What can I serve with this casserole?
A fresh salad, steamed veggies, or crusty bread make excellent sides.
How spicy is this casserole?
It has a mild heat from Tabasco sauce, but you can adjust or omit it based on your preference.
Can I use other pasta shapes?
Yes, but thinner pasta like spaghetti works best to blend with the sauce.
Chicken Spaghetti Casserole
Ingredients
- 7 ounces thin spaghetti
- 1 tablespoon salted butter
- 2 cups sliced mushrooms
- 1 medium onion (chopped)
- 1/2 cup chopped celery
- 1/2 cup chopped green bell peppers
- 2 cans 98% fat-free cream of mushroom soup (10.75 ounces each)
- 1 cup nonfat milk
- 8 ounces sharp cheddar cheese (shredded; reduced fat optional)
- 2 cups chopped cooked chicken breast
- 1 teaspoon Tabasco sauce
- Salt and freshly ground black pepper to taste
- 1/2 cup shredded Monterey Jack cheese (reduced fat optional)
Instructions
- Preheat your oven to 350°F (175°C). Spray a 2-quart casserole dish lightly with nonstick spray.
- Cook spaghetti in boiling water until just al dente, then drain and set aside.
- Melt butter in a large skillet over medium heat. Add mushrooms, onion, celery, and green bell peppers. Cook until softened, about 4-5 minutes.
- In a bowl, mix milk and cream of mushroom soup until smooth, then pour into the skillet with vegetables.
- Stir in cheddar cheese until melted and the sauce is creamy.
- Add cooked chicken, spaghetti, and Tabasco sauce. Mix gently and season with salt and pepper.
- Pour mixture into the prepared casserole dish and sprinkle Monterey Jack cheese on top.
- Bake uncovered for 35 minutes until hot and bubbly, with a golden brown top.
- Let cool slightly before serving.
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