Description
Chicken spaghetti casserole brings comfort right to your dinner table with creamy, cheesy goodness that makes family meals feel special. Packed with tender chicken, melted cheese, and a hearty sauce, this classic dish delivers warm satisfaction in every single bite.
Ingredients
Scale
Main Ingredients:
- 12 ounces spaghetti
- 2 cups cooked chicken
- 1 ½ cups shredded cheddar cheese
Soup and Dairy Base:
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- ½ cup shredded mozzarella cheese
- ½ cup chicken broth
- 1 tablespoon butter
Seasonings and Toppings:
- 1 can (10 ounces) Rotel tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup crushed Ritz crackers or panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Boil 12 oz spaghetti in salted water for 8-9 minutes until al dente. Drain pasta and set aside, ensuring no excess water remains.
- Butter your 9×13-inch baking dish thoroughly with 1 tbsp butter to prevent sticking.
- Preheat your oven to 350°F, creating the perfect temperature for baking the casserole.
- Shred 2 cups of cooked chicken into bite-sized pieces, ensuring uniform texture for even distribution.
- In a large mixing bowl, whisk together 1 can cream of chicken soup, 1 can cream of mushroom soup, and 1 cup sour cream until smooth.
- Add 1 can drained Rotel tomatoes, ½ cup chicken broth, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ½ tsp salt, and ½ tsp black pepper to the soup mixture.
- Fold 1 cup shredded cheddar cheese and ½ cup mozzarella cheese into the creamy sauce.
- Incorporate the shredded chicken and cooked spaghetti into the mixture, stirring gently to coat every strand.
- Transfer the entire mixture to your prepared baking dish, spreading it evenly to create a consistent layer.
- Sprinkle the remaining ½ cup cheddar cheese across the top of the casserole.
- Combine ½ cup crushed Ritz crackers with 2 tbsp melted butter, then scatter this crispy topping over the cheese.
- Slide the casserole into the preheated oven and bake uncovered for 25-30 minutes until the cheese melts and edges turn golden brown.
- Remove from oven and let the casserole rest for 5-7 minutes, allowing the flavors to settle and making it easier to serve.
Notes
- Always use freshly shredded chicken for the best texture and flavor in your casserole.
- Check the pasta’s doneness carefully to avoid overcooking, which can make the dish mushy.
- For a gluten-free version, swap regular spaghetti with gluten-free pasta and use cream soups that are certified gluten-free.
- Prep ingredients ahead of time to make assembly quick and stress-free, especially on busy weeknights when dinner needs to come together fast.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 437 kcal
- Sugar: 3 g
- Sodium: 810 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg