This Creamy Chicken Spaghetti is a delicious and hearty baked spaghetti casserole. It’s so simple to make, perfect for an easy weeknight meal. Made with simple ingredients and with a wonderfully crunchy, cheesy topping, this dish is pure comfort food.
This Creamy Chicken Spaghetti will hit the spot any day of the week! It’s a super satisfying main dish, and a breeze to whip up. Succulent chicken mixed with a creamy sauce, all topped with a layer crunchy cheesy goodness – so good!
Why this is so good
- A hearty weeknight meal that’s rich, creamy and packed with flavor.
- Makes big batch – serves 8 – perfect for a few nights or a big gathering!
- An addictive crispy, cheesy topping.
- Easy to make, with simple ingredients.
Ingredients
For The Topping
- Fresh Breadcrumbs – or you can use crushed crackers.
- Shredded Cheese – Mexican, Cheddar, Gruyere or a blend.
- Basil – dried.
For The Casserole
- Spaghetti – broken into thirds.
- Tomatoes – diced, Ro-tel style.
- Chicken – you can use rotisserie chicken.
- Cream of Mushroom Soup – your favorite brand.
- Shredded Cheese – Cheddar, Mexican, Gruyere or a blend.
- Chicken Broth – or chicken stock.
- Yellow Onions – diced.
- Basil – fresh.
How to make this Creamy Chicken Spaghetti
Be sure to scroll down to the bottom for the full recipe
Cook the onions, garlic, chicken broth and spaghetti in a dutch oven, stirring. Then add in basil, tomatoes, cream of mushroom soup, chicken and cheese. Bring to a low boil.
Pour the chicken spaghetti into the prepared casserole and sprinkle the topping mixture evenly over the top.
Bake at 350°F for 30-40 minutes or until hot throughout and cheese is melted.
Transfer dish to a cooling rack and let rest 5 minutes before serving.
Garnish with fresh chopped basil and serve with fresh green salad and toasty bread.
Enjoy!
An easy weeknight meal
Comfort food is best when it’s delicious AND easy to make! This is one of those dishes. The creamy casserole uses canned tomatoes and canned cream of mushroom soup. You don’t need to cook up chicken breasts, you can just opt for rotisserie chicken. So simple and so delicious!
What to serve with this Creamy Chicken Spaghetti
Baked chicken spaghetti is rich and super filling, so it doesn’t need heavy side dishes. You with bread sticks or garlic bread, and a cucumber salad or fresh green salad dressed with vinaigrette.
Can you freeze Creamy Chicken Spaghetti?
Chicken spaghetti freezes exceptionally well, so go ahead and make it in advance. Once you place it in the casserole dish, you don’t need to bake it first, just freeze for up to four month.
Line your dish with parchment paper and let it freeze solid, then transfer to a large freezer bag. That way you don’t have to tie up your casserole dish for months. The chicken spaghetti is already pre-formed for the dish, so all you have to do is slide it back in when you’re ready to reheat.
You can cook this directly from frozen (but be careful, most glass dishes cannot go from freezer to oven). Cover it in foil to prevent the cheese topping from overcooking. Cook at 350°F for about an hour, or until it is piping hot throughout!
Top Tips
- You can use wholewheat pasta. Just make sure you allow a bit extra time for the cook, to make sure the pasta is done.
- You can pretty much use any vegetable you want. You’ll want to add harder vegetables (think root vegetables like carrots and parsnips) earlier on with the onions and bell peppers.
- To add extra spice – use a spicy cheese blend like habanero cheddar.
- If the casserole is browning too quickly – cover the casserole with tented aluminium foil.
Check out these other delicious casseroles
- Easy French Onion Soup Casserole
- Loaded Reuben Casserole
- Chicken and Rice Casserole
- Enchilada Stuffed Pepper Casserole
Have you tried this Creamy Chicken Spaghetti? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Creamy Chicken Spaghetti
Ingredients
For the Topping:
- 2 cups fresh breadcrumbs or crushed crackers
- 2 tablespoons butter melted
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ¾ cup shredded cheese blend
For the Casserole:
- 2 tablespoons olive oil
- ½ medium yellow onion finely diced
- 2 cloves garlic minced
- 1 32 ounce box chicken broth or stock
- 1¾ cups water
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 16 ounce package spaghetti, broken into thirds
- 2 tablespoons chopped fresh basil
- 1 10 ounce can diced Ro-tel style tomatoes
- 1 10.5 ounce can cream of mushroom soup
- 3-4 cups cooked chicken rotisserie is fine
- 1¼ cup shredded cheese such as Cheddar, Mexican, Gruyere or a blend
Instructions
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Adjust oven rack to middle position and set oven to 350°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.
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Add oil and onion to a large Dutch oven. Set the pan over medium heat and cook, stirring occasionally, until onion is translucent and has softened.
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Add minced garlic and cook an additional 30 seconds, stirring often.
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Add chicken broth and deglaze the pan.
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Add water, salt, pepper, stir and bring to a boil.
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Add dried spaghetti (broken into thirds) and reduce heat to medium-low, and cook spaghetti to al dente (according to package directions).
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Add basil, tomatoes, cream of mushroom soup, chicken and 1¼ cups cheese.
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Bring mixture just to a low boil and remove from the heat.
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Pour the chicken spaghetti into the prepared casserole and sprinkle the topping mixture evenly over the top.
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Bake at 350°F for 30-40 minutes or until hot throughout and cheese is melted. If the cheese is browning too quickly, tent with sprayed aluminum foil.
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Transfer dish to a cooling rack and let rest 5 minutes before serving.
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Garnish with fresh chopped basil and serve with fresh green salad and toasty bread.
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Enjoy!
Nutrition
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