Creamy, cheesy, and packed with comforting flavors, this Cheesy Chicken Spaghetti Bake is one of those dishes I always come back to when I want something filling and familiar. I love how tender spaghetti, shredded chicken, and a rich, savory sauce come together into a cozy casserole that feels perfect for both busy weeknights and relaxed family dinners
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Why You’ll Love This Recipe
I like this recipe because it checks all the boxes for comfort food. It is creamy without being heavy, cheesy without being overwhelming, and flexible enough to adapt to whatever I have in the fridge. I also appreciate how easy it is to make ahead, which makes dinner stress-free on hectic days. Every time I serve it, it disappears fast and earns requests for seconds.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 oz spaghetti, uncooked
2 cups cooked shredded chicken
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
½ cup diced green bell pepper
½ cup diced onion
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
¼ cup chicken broth, optional
Directions
I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish so nothing sticks. While the oven heats, I cook the spaghetti in a large pot of salted boiling water until just al dente, then drain it and set it aside.
Next, I sauté the diced onion and green bell pepper in a skillet with a little oil or butter until they soften and become slightly translucent. This step adds extra flavor and sweetness that I really enjoy in the finished dish.
In a large bowl, I mix the cream of chicken soup, cream of mushroom soup, sour cream, garlic powder, paprika, salt, and pepper until smooth. If the sauce feels too thick, I stir in a bit of chicken broth to loosen it.
I then add the cooked spaghetti, shredded chicken, sautéed vegetables, and about one and a half cups of the shredded cheddar cheese to the sauce. I mix everything together until it is evenly coated, then spread the mixture into the prepared baking dish. I finish by sprinkling the remaining cheese evenly over the top.
I bake the casserole uncovered for about 25 to 30 minutes, until the cheese is melted and bubbling. Once it comes out of the oven, I let it rest for a few minutes before serving so it sets nicely.
Servings And Timing
This recipe serves about 6 people comfortably.
Preparation time is around 15 minutes, and baking takes about 30 minutes. From start to finish, I usually have it ready in about 45 minutes.
Variations
I often switch things up depending on what I’m craving. Sometimes I add mushrooms or spinach for extra veggies. When I want more heat, I stir in red pepper flakes or diced jalapeños. For a different flavor profile, I like using Monterey Jack or mozzarella instead of cheddar. I have even swapped the spaghetti for spaghetti squash when I want a lighter version.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I either warm individual portions in the microwave or reheat the whole dish in the oven at 350°F until heated through. I find it reheats beautifully and tastes just as comforting the next day.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, I often use rotisserie chicken because it saves time and adds great flavor.
Can I make this casserole ahead of time?
Absolutely. I assemble everything, cover it, and refrigerate it for up to a day before baking.
Can I freeze this dish?
Yes, I freeze it before baking. I wrap it tightly and store it for up to two months, then bake it straight from frozen with extra time.
What can I serve with chicken spaghetti bake?
I like serving it with a simple green salad, garlic bread, or steamed vegetables for balance.
Can I make this recipe gluten-free?
Yes, I use gluten-free pasta and make sure the soups are certified gluten-free.
Conclusion
This Cheesy Chicken Spaghetti Bake is one of my favorite go-to casseroles because it is reliable, comforting, and always satisfying. I love how simple ingredients turn into a dish that feels warm and homemade every time. Whether I make it for my family, prep it ahead for the week, or serve it at a gathering, it never disappoints and always earns a spot back on my menu.
This Cheesy Chicken Spaghetti Bake is a cozy, creamy casserole packed with shredded chicken, tender spaghetti, sautéed vegetables, and a blend of cheeses. It’s easy to make ahead, perfect for family dinners, and always a crowd-pleaser.
Total Time:45 minutes
Yield:6 servings
Ingredients
12 oz spaghetti, uncooked
2 cups cooked shredded chicken
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
2 cups shredded cheddar cheese, divided
½ cup diced green bell pepper
½ cup diced onion
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
¼ cup chicken broth, optional
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook spaghetti in salted boiling water until al dente. Drain and set aside.
Sauté diced onion and green bell pepper in a skillet with a little oil or butter until softened. Set aside.
In a large bowl, mix cream of chicken soup, cream of mushroom soup, sour cream, garlic powder, paprika, salt, and black pepper. Stir in chicken broth if the mixture is too thick.
Add cooked spaghetti, shredded chicken, sautéed vegetables, and 1½ cups of shredded cheddar cheese. Mix until well combined.
Spread the mixture evenly into the prepared baking dish. Sprinkle remaining cheese on top.
Bake uncovered for 25–30 minutes, until cheese is melted and bubbly.
Let rest for a few minutes before serving.
Notes
Use rotisserie chicken for convenience and added flavor.
Swap cheddar with Monterey Jack or mozzarella for a different taste.
Add veggies like mushrooms or spinach for variety.
To lighten it up, use spaghetti squash instead of pasta.
This dish freezes well before baking; add extra time when baking from frozen.
