My 9-year-old walked into the kitchen last Wednesday while I was stirring together what looked like a vat of creamy, cheesy goodness and asked, “Mom, what’s that smell? It’s like mac and cheese had a baby with spaghetti.”
Pretty accurate assessment, actually.
My husband appeared seconds later, drawn by the same incredible aroma, and immediately started hovering around the stove with a spoon. “Can I just try a little?” he asked, already reaching for the pot before I could answer.
By the time this casserole came out of the oven, golden and bubbling, both kids had mysteriously finished their homework without being asked. They knew something good was happening in that kitchen.
This. Never. Gets. Old.
It’s one of those recipes that somehow makes everything better. Bad day at work? Chicken spaghetti casserole. Kids driving you nuts? Chicken spaghetti casserole. Need to feed a crowd without breaking the bank? You know where I’m going with this.
The best part is how it transforms simple ingredients into something that tastes like pure comfort food magic. Creamy, cheesy, with just enough kick from those diced tomatoes to keep things interesting.
Why You’ll Love This Chicken Spaghetti Casserole
Creamy Beyond Belief– The combination of cream cheese, two kinds of soup, and melted cheese creates this incredibly rich, velvety sauce that coats every strand of pasta.
Ridiculously Easy – If you can boil pasta and mix ingredients in a bowl, you can make this casserole. No complicated techniques or fancy skills required.
Family-Friendly Champion – I’ve never met a kid who didn’t love this. The mild flavors and cheesy goodness make it a guaranteed hit with picky eaters.
Cheese Lover’s Dream – With three different types of cheese, this casserole delivers on the cheese front in a big way. Every bite is gooey and satisfying.
Chicken Spaghetti Casserole Recipe
| Ingredient | Amount |
| Spaghetti | 16 oz |
| Shredded chicken (rotisserie or leftover) | 1.5 lbs |
| Cheddar cheese, shredded | 3/4 cup |
| Onion powder | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Cream cheese, softened | 8 oz |
| Cream of chicken soup | 10.5 oz can |
| Cream of mushroom soup | 10.5 oz can |
| Diced tomatoes with green chilies (Rotel) | 10 oz can |
| Processed cheese (like Velveeta) | 16 oz |
| Milk | 1/3 cup |
| Salt and pepper | To taste |
Optional Add-Ons to Make It Your Own
Bell Peppers or Mushrooms: Dice them up and mix them in for extra vegetables and texture.
Bacon Bits: Because everything’s better with bacon. Add about 1/2 cup of crispy bits.
Jalapeños: If your family likes heat, dice up a fresh jalapeño or two.
Crunchy Topping: Sprinkle breadcrumbs or crushed crackers on top before baking for added texture.
Tools You’ll Need
- Large pot for pasta
- Large mixing bowl
- 9×13-inch baking dish
- Basic stirring spoons
- Cheese grater (if shredding your own)
Step-by-Step Instructions
Step 1: Get Your Pasta Perfect
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook it just until al dente, following the package directions.
Here’s the important part: don’t overcook it. The pasta will continue to soften in the oven, so slightly underdone is exactly what you want.
Drain the pasta and give it a quick rinse with warm water to remove excess starch. This prevents it from getting clumpy when you mix it with the sauce.
Step 2: Create Your Creamy Base
In a large mixing bowl, combine the softened cream cheese, both cans of soup, milk, onion powder, garlic powder, and the diced tomatoes with green chilies.
Stir everything together until smooth. If your cream cheese isn’t completely soft, use a whisk to break it up and get rid of any lumps. Nobody wants chunks of cream cheese in their casserole.
Step 3: Add the Good Stuff
Stir in your shredded chicken, half of the cheddar cheese, and half of the processed cheese. Mix until the chicken is evenly coated and the cheese starts to melt into the sauce.
This creates a creamy, protein-packed base that binds everything together beautifully.
Step 4: Bring Pasta and Sauce Together
Add the cooked spaghetti to your sauce mixture and gently fold everything together. Use tongs or a large spoon to make sure every strand of pasta gets coated with that gorgeous, creamy sauce.
Take your time with this step. You want every bite to be perfectly saucy.
Step 5: Assemble Your Masterpiece
Grease a 9×13-inch baking dish and pour your spaghetti mixture into it. Spread it out evenly so it bakes uniformly.
Sprinkle the remaining cheddar and processed cheese over the top. Don’t be shy here. That cheese layer is what creates the beautiful golden, bubbly top we’re after.
Step 6: Bake Until Golden and Irresistible
Preheat your oven to 350°F and bake the casserole uncovered for 25-30 minutes. You’ll know it’s ready when the cheese is completely melted and starting to bubble around the edges.
If you want a slightly golden crust on top, turn on the broiler for the last 2-3 minutes. Just keep an eye on it so it doesn’t burn.
Step 7: The Hardest Part (Waiting)
Let the casserole rest for about 5 minutes before serving. I know it smells incredible and you want to dive right in, but this brief rest helps the cheese set up so you get clean slices instead of a molten mess.
Trust me, those few minutes of patience are worth it.
Perfect Pairings
Simple Green Salad: The fresh, crisp lettuce helps balance out all that rich, creamy goodness.
Garlic Bread: Because sometimes you need more carbs with your carbs, and I’m not judging anyone for that.
Steamed Broccoli or Green Beans: Gets some vegetables on the plate and actually tastes great with the casserole.
Storage and Reheating Tips
- Keeping It Fresh
Store leftovers covered in the fridge for up to 4 days. I like to portion it out into individual containers for easy lunches.
- Freezer-Friendly Option
This casserole freezes beautifully for up to 3 months. You can freeze it before or after baking, whatever works better for your schedule.
- Reheating Without Losing the Magic
Oven method: Cover with foil and reheat at 350°F for 15-20 minutes until warmed through.
Microwave: Heat in 1-minute intervals, stirring between, until hot. Cover with a damp paper towel to prevent drying out.
Pro Tips for Casserole Success
Don’t Overcook the Pasta: Seriously, al dente is your friend here. The pasta will finish cooking in the oven.
Soften That Cream Cheese: Take it out of the fridge about 30 minutes before you start cooking. Soft cream cheese mixes much easier.
Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that can make it less melty. Block cheese that you shred yourself melts better.
Nutritional Info Per Serving
| Nutrient | Amount |
| Calories | 480 |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 20g |
| Fiber | 3g |
FAQs
Can I use a different pasta shape?
Absolutely! Penne, rigatoni, or even bow ties work great. Just stick with something that holds sauce well.
What if I don’t have Rotel tomatoes?
You can use regular diced tomatoes and add a small can of diced green chilies, or just use plain diced tomatoes if you don’t want the heat.
Can I make this without the processed cheese?
Yes, but the texture will be different. You can substitute with extra cheddar or mozzarella, but you might want to add a bit more milk to keep it creamy.
Final Thoughts
Some recipes try to be fancy. This one just tries to make you happy.
I’ve made this casserole countless times over the years, and it never fails to deliver exactly what I need it to: comfort, satisfaction, and a whole lot of cheesy goodness that brings my family together around the dinner table.
It’s the kind of recipe that gets requested for potlucks, becomes a go-to for busy weeknights, and somehow always tastes even better as leftovers. My kids have grown up eating this casserole, and I’m pretty sure it’s going to be one of those dishes they ask me to teach them how to make when they’re older.
That’s the real magic of comfort food. It’s not just about the ingredients or the technique. It’s about creating those moments where everyone gathers around the table, takes that first bite, and lets out a little satisfied sigh.
Give this one a try the next time you need dinner to feel like a warm hug. I promise it won’t disappoint.