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Chicken Spaghetti Casserole

Chicken Spaghetti Casserole is such a classic comfort food!

The simple dish combines tender pasta with chicken and vegetables in a creamy, cheesy sauce. It’s an easy dinner that you can make in advance, or a delicious meal to bring to a friend in need!

Chicken Spaghetti Casserole

There is a lot of “stuff” in this casserole, but the way I ensure widespread acceptance and bliss by those I serve it to is to keep everything diced very small and to season it adequately. And I’ll show you how to do just that.

So let’s jump into Chicken SpaghettiLand, shall we?

TO MAKE CHICKEN SPAGHETTI CASSEROLE, YOU WILL NEED

  • 3.5 lbs chicken thighs, boneless and skinless 
  • ½ tsp of each Cajun seasoning, paprika, onion powder, parsley flake and garlic powder
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1 onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 ½ cup of half and half, heavy whipping cream, or milk.
  • 1 can cream of mushroom
  • 1 can cream of chicken with herbs
  • 6 oz Velvetta cheese, cut in big pieces
  • ½ cup shredded Colby Jack
  • ½ cup shredded Mozzarella
  • 1 can of Rotel tomatoes
  • 8 oz of spaghetti, cooked to al dente, drain and set a side, drizzle some olive oil (save ½ cup of pasta water)
  • Black pepper

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE CHICKEN SPAGHETTI CASSEROLE?

Step 1: Season your chicken thighs with Cajun seasoning, paprika, onion powder, parsley flake and garlic powder.

Step 2: Add the olive oil to a pan over medium-high heat, sear the chicken on both sides for 6 minutes.

Step 3: Then add 1 cup of chicken broth to your pan, cover, and simmer over medium-low heat for 20-25 minutes.

Step 4: Rinse and chop up your veggies.

Step 5: Remove your chicken and use the same pan to sauté your veggies. Once they’re cooked, add the half and half, cream of mushroom, cream of chicken with herbs.

Step 6: Stir them well, then add the Velveeta cheese, Colby Jack, and Mozzarella. Keep stirring until they all melt and are well combined. Then add the rotel tomatoes, I didn’t drain my juice.

Step 7: Chop your chicken then add them in the pan, then add pasta (add ½ cup of pasta water), stir well.

Step 8: Pour all the contents into a baking dish. Top with even more cheese, then sprinkle with black pepper and parsley flakes.

Pop it in the oven at 375°F for 12-20 minutes or until all the cheese has melted and bubbly.

Step 9: Serve and enjoy your freshly made Chicken Spaghetti Casserole!

RECIPE NOTES AND HELPFUL TIPS:

Save a cup of pasta water before draining. This starchy water can be used to adjust the consistency of the casserole sauce if needed.

Pasta water helps to thin out your pasta once it thickens, but if you don’t save any while cooking the pasta, you can use chicken broth as a substitute.

Cook the pasta al dente (slightly undercooked) before incorporating it into the casserole. This prevents the pasta from becoming mushy during baking.

NUTRITIONAL INFORMATION:

Yield: 6 | Estimate the nutritional information for each serving:

Calories: 518 | Carbohydrates: 38g | Protein: 22g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 606mg | Potassium: 377mg | Fiber: 2g | Sugar: 3g | Vitamin A: 970IU | Vitamin C: 18.6mg | Calcium: 425mg | Iron: 2.1mg

Chicken Spaghetti Casserole

FREQUENTLY ASKED QUESTIONS (FAQs):

1. Can I use other meats besides chicken?

Absolutely! Ground beef, turkey, or even a combination of meats can be used in place of chicken for variety.

2. Can I prepare Chicken Spaghetti Casserole in advance?

Yes, you can assemble the casserole ahead of time and refrigerate it. When ready to bake, allow it to come to room temperature before placing it in the oven.

3. Can I freeze Chicken Spaghetti Casserole?

Chicken Spaghetti Casserole freezes well. Ensure it is cooled completely, wrap it tightly in plastic wrap and foil, and label it with the date. Thaw in the refrigerator before reheating.

4. How can I make this Chicken Spaghetti Casserole creamy?

Add ingredients like cream cheese, sour cream, or a can of condensed soup to the sauce for a creamier texture.

5. What can I serve with Chicken Spaghetti Casserole?

It pairs well with a side salad, garlic bread, or roasted vegetables for a complete meal.

Let’s Make This Chicken Spaghetti Casserole!

Chicken Spaghetti Casserole

And there you have it – this easy, yummy Chicken Spaghetti Casserole is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Chicken Spaghetti Casserole

Sandra Myers Chicken Spaghetti Casserole Chicken Spaghetti Casserole Print This
Serves: 4 - 6 Prep Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3.5 lbs of boneless, skinless chicken thighs
  • ½ tsp of each Cajun seasoning, paprika, onion powder, parsley flake and garlic powder
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1 onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 ½ cup of half and half, heavy whipping cream, or milk.
  • 1 can cream of mushroom
  • 1 can cream of chicken with herbs
  • 6 oz Velvetta cheese, cut in big pieces
  • ½ cup shredded Colby Jack
  • ½ cup shredded Mozzarella
  • 1 can of Rotel tomatoes
  • 8 oz of spaghetti, cooked to al dente, drain and set a side, drizzle some olive oil and save ½ cup of pasta water
  • Black pepper

Instructions

Step 1: Season your chicken thighs with Cajun seasoning, paprika, onion powder, parsley flake and garlic powder.

Step 2: Add the olive oil to a pan over medium-high heat, sear the chicken on both sides for 6 minutes.

Step 3: Then add 1 cup of chicken broth to your pan, cover, and simmer over medium-low heat for 20-25 minutes.

Step 4: Rinse and chop up your veggies.

Step 5: Remove your chicken and use the same pan to sauté your veggies. Once they’re cooked, add the half and half, cream of mushroom, cream of chicken with herbs.

Step 6: Stir them well, then add the Velveeta cheese, Colby Jack, and Mozzarella. Keep stirring until they all melt and are well combined. Then add the rotel tomatoes, I didn’t drain my juice.

Step 7: Chop your chicken then add them in the pan, then add pasta (add ½ cup of pasta water), stir well.

Step 8: Pour all the contents into a baking dish. Top with even more cheese, then sprinkle with black pepper and parsley flakes. Pop it in the oven at 375°F for 12-20 minutes or until all the cheese has melted and bubbly.

Step 9: Serve and enjoy your freshly made Chicken Spaghetti Casserole!

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