A made-from-scratch creamy sauce makes this cheesy chicken spaghetti casserole extra yummy. Your whole family will be scraping their plates clean and asking for seconds!
This is a great recipe for using leftover chicken, but I usually use rotisserie chicken that I shred and keep in the freezer. Either way, it’s a great recipe for busy nights.
Is there anything better than a hearty, cheesy casserole? My family teases me a little bit about how much I LOVE cheese, but I swear I could eat a grilled cheese sandwich every day and not complain.
Sometimes I like a crunchy cheese topping, but for this dish I think ooey gooey cheesy goodness is better. To get that stringy, melted cheese, add it to the top just for the last 5 minutes of baking.
It will work to add it first if you cover the dish with aluminum foil or a lid. But then you have to keep taking it out to see if it’s hot and bubbly, so I think it’s easier just adding it at the end.
FROM SCRATCH CHEESY CHICKEN SPAGHETTI CASSEROLE
- PREP – Wash and dice the vegetables and mince the garlic. Preheat your oven to 375°
- PASTA – Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Drain in a metal colander.
- SAUTE – Meanwhile, heat the butter in a 12-inch skillet over medium heat. Add the onion and red pepper and saute for about 5 minutes. Add the minced garlic, flour, and Italian seasoning. Cook and stir for a minute or two.
- CREAMY SAUCE – Add the chicken broth, light cream, salt, and pepper. Cook and stir until thick and bubbly.
- ASSEMBLE – Stir in the drained pasta, Rotel, parmesan, shredded chicken, and half of the grated cheese. Spread into an even layer.
- BAKE – In the preheated oven, bake at 375 degrees for about 15 minutes, or until bubbly. Sprinkle the rest of the cheese over the top and bake for another 5 minutes.
Serve hot. If desired, garnish with green onions, tomatoes, or sour cream.
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
VARIATIONS:
- If you are really in a hurry, you can use a can or two of cream of chicken soup or cream of mushroom soup. Simply saute the onion and red pepper as directed, then stir in the canned soup with the pasta, Rotel, chicken, and cheese.
- For a tangy casserole, stir in a half cup of sour cream or 3-4 ounces of cream cheese.
- For even more of a spicy kick, stir in diced jalapeno peppers, red pepper flakes, or cayenne pepper. You could also use pepper jack cheese.
MORE FAVORITE CASSEROLES:
Yield: 6 servings
Cheesy Chicken Spaghetti Recipe
Tender chicken and cooked spaghetti coated in a slightly spicy, cheesy sauce. An easy, comforting casserole the entire family will love!
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 8 oz spaghetti noodles, dry
- 3 Tbsp salted butter
- 1 onion, diced
- 1/2 red bell pepper, diced (or green pepper)
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 1 tsp Italian seasoning
- 1 cup low sodium chicken broth
- 3/4 cup half & half cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 10 oz can Rotel tomatoes and green chilies
- 1/2 cup parmesan cheese
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
Instructions
- Chop the onion and red pepper. Mince the garlic. Preheat your oven to 375°.
- Cook spaghetti noodles in salted boiling water until al dente. Drain.
- While pasta is cooking, melt the butter in a large oven-safe skillet over medium heat. Add the onion and red pepper; cook and stir until tender, about 5 minutes.
- Add garlic, flour, and Italian seasoning. Cook and stir for another 1-2 minutes.
- Stir in the chicken broth, cream salt, and pepper; cook and stir until thick and bubbly.
- Add the Rotel, salt, pepper, parmesan cheese, shredded chicken, cooked spaghetti, and about 1 cup of the shredded cheese.
- Stir until well combined. Bake at 375 degrees for 15 minutes, or until bubbly. Sprinkle the last cup of cheese on top of the casserole and bake for 5 more minutes, or until the cheese melts.
Notes
-If you don’t have an oven-safe skillet, you can transfer the casserole to a greased 9×13″ baking dish. It will take a few more minutes to cook.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 447Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 103mgSodium: 679mgCarbohydrates: 25gFiber: 2gSugar: 5gProtein: 26g
With cooked chicken breast, tender spaghetti noodles, a bit of heat, and plenty of melty cheese, this chicken spaghetti casserole is the ultimate comfort food!