It is a chilly winter evening. Your family is hungry for something warm and filling. This Chicken Spaghetti is the cozy answer you need right now.
This dish delivers a creamy, cheesy hug in every single bite. It is simple enough for any busy weeknight. You will love how fast it comes together. It is a guaranteed crowd-pleaser for kids and adults alike.
Why You’ll Love This Recipe
This recipe is a true lifesaver for busy families. You can use leftover chicken to save even more time. It is budget-friendly and uses mostly pantry staples. The combination of creamy soups and cheese creates a rich sauce. It is perfect for those nights when you need pure comfort food. Your kitchen will smell amazing while it bakes.
How It Comes Together
Making this meal is incredibly straightforward and stress-free. You simply boil the noodles and mix the sauce. There is no need for complicated techniques here. Even beginner cooks can master this casserole easily. Everything gets tossed in one big bowl before baking. It is a one-dish wonder that saves you from a messy kitchen.
Ingredients You’ll Need
These simple ingredients come together to create a flavorful, creamy masterpiece for your table.
- 1 lb dry spaghetti noodles
- 3 cups cooked shredded chicken
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup chicken broth
- 1/2 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a 9×13 inch baking dish.
- Cook the spaghetti noodles in a large pot of boiling salted water until al dente.
- In a large mixing bowl, whisk together the cream of mushroom soup and cream of chicken soup.
- Add the chicken broth, diced onion, green bell pepper, garlic powder, salt, and black pepper.
- Fold the shredded chicken and undrained diced tomatoes with green chilies into the soup mixture.
- Add the cooked spaghetti and 1 cup of the shredded cheddar cheese to the bowl.
- Toss until the noodles are thoroughly coated in the creamy sauce.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake for 30 minutes until the sauce is bubbling and the cheese is melted.
- Remove from the oven and let stand for 5 minutes before serving.
Best Ways to Enjoy It
Serve this Chicken Spaghetti warm in big, shallow bowls. It pairs perfectly with a fresh garden salad. You can also add a side of buttery garlic bread. This meal is ideal for a lazy Sunday dinner. Set the table, call the family, and enjoy this satisfying meal together.
How to Store Leftovers
Keep your leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This dish actually tastes even better the next day. Reheat individual portions in the microwave for a quick lunch. For the best texture, reheat larger amounts in a 350°F oven. Add a splash of broth if the noodles seem dry.
Tips for Best Results
- Do not overcook your spaghetti noodles during the boiling step.
- Use a rotisserie chicken for a huge time-saving shortcut.
- Shred your own cheese for the meltiest, creamiest texture possible.
- Let the casserole rest for five minutes before you scoop it.
- For a winter twist, add a pinch of smoked paprika.
- Always grease your baking dish to prevent the noodles from sticking.
- Check the oven at 25 minutes to ensure the cheese doesn’t burn.
Easy Flavor Ideas
- Swap sharp cheddar for pepper jack for a spicy kick.
- Use gluten-free spaghetti to make this dish allergy-friendly.
- Add sliced mushrooms for an extra earthy flavor profile.
- Swap the green bell pepper for red for a sweeter taste.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the casserole a day early. Keep it covered in the fridge until you are ready. Just add five minutes to the total baking time.
Is this recipe spicy?
The diced tomatoes with green chilies add a very mild zip. It is not spicy enough to bother most children. You can use plain diced tomatoes if you prefer.
Can I freeze Chicken Spaghetti?
This casserole freezes beautifully for up to three months. Thaw it in the fridge overnight before baking. It is a great freezer meal for new parents.
I hope this cozy meal brings your family together this winter. It is such a simple way to show love through food. Give it a try tonight!
— Lidia
Chicken Spaghetti
Ingredients
- 1 lb dry spaghetti noodles
- 3 cups cooked shredded chicken
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup chicken broth
- 1/2 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a 9x13 inch baking dish.
- Cook the spaghetti noodles in a large pot of boiling salted water until al dente according to package instructions, then drain.
- In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, diced onion, green bell pepper, garlic powder, salt, and black pepper.
- Fold the shredded chicken and undrained diced tomatoes with green chilies into the soup mixture.
- Add the cooked spaghetti and 1 cup of the shredded cheddar cheese to the bowl and toss until the noodles are thoroughly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake for 30 minutes or until the sauce is bubbling and the cheese on top is fully melted and lightly golden.
- Remove from the oven and let stand for 5 minutes before serving.
