Go Back
–+ servings
Spoon in casserole dish of chicken spaghetti casserole.
Print Recipe
5 from 1 vote

Chicken Spaghetti Casserole

This easy Chicken Spaghetti Casserole is creamy, cheesy, and full of chicken and veggies. It’s an easy dinner the whole family will love!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 8 servings
Calories: 550kcal
Author: Erica Walker

Ingredients

  • 16 ounces spaghetti noodles
  • 2 tablespoons avocado oil or vegetable oil
  • 1 red bell pepper sliced thin
  • 1 small yellow onion sliced thin
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 8 ounces sour cream
  • 4 ounces softened cream cheese
  • 2 ½ cups sharp cheddar cheese divided
  • 1 tablespoon ranch seasoning
  • salt and pepper to taste
  • 1 (10 ounce) can Rotel tomatoes with green chilies lightly drained
  • 3 cups chicken cooked and shredded (rotisserie chicken works great)

Instructions

  • Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray and set aside.
    Cook the spaghetti according to the package directions until just al dente (do not overcook). Drain and set aside.
    Cooked spaghetti pasta in colander.
  • While the spaghetti is cooking, heat the oil in a large high-walled skillet or Dutch oven over medium heat. Add the bell peppers and onion and sauté for 6-7 minutes, or until they start to soften.
    I like to slice the peppers and onions really thin with a vegetable peeler so they cook quickly and blend right in with the spaghetti.
    Dutch oven of cooked red peppers and onion.
  • In a blender, combine the cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, cream cheese, ranch seasoning, and salt and pepper. Blend until smooth. This step is totally optional, but I like how smooth and creamy it makes the sauce. You can also just whisk everything together in a bowl.
    Blender with sauce mixture base for chicken spaghetti casserole.
  • Add the shredded chicken and Rotel tomatoes to the skillet with the peppers and onions. Stir to combine, then pour in the sauce. Add 1 cup of the cheddar cheese and stir until everything is creamy and well combined.
    Dutch oven with cooked peppers, onions, shredded chicken and rotel tomatoes. Wooden spoon on the side.
  • Add the cooked spaghetti to the skillet. Use tongs to toss the noodles with the chicken and sauce until everything is evenly coated.
    Combining spaghetti noodles with sauce using tongs in dutch oven.
  • Pour the spaghetti mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1 ½ cups of cheddar cheese over the top.
    Casserole dish with chicken spaghetti casserole unbaked.
  • Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly. Let it sit for about 5 minutes before serving.
    Casserole dish baked with chicken spaghetti casserole.

Notes

  • Cook the spaghetti just until al dente so it doesn’t become soft or mushy while the casserole bakes.
  • Slice the bell pepper and onion very thin so they soften quickly and blend into the spaghetti.
  • Lightly drain the Rotel, removing excess liquid but leaving a little behind for flavor and moisture.
  • Blending the sauce is optional, but it gives it an extra smooth, creamy texture. You can also whisk everything together.
  • For the best melt, shred the cheddar from a block instead of using pre-shredded cheese.
  • Use tongs to toss the spaghetti with the sauce so the noodles stay intact and get evenly coated.
  • Let the casserole rest for about 5 minutes after baking so the sauce can thicken slightly before serving.

Nutrition

Calories: 550kcal | Carbohydrates: 48g | Protein: 22g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 740mg | Potassium: 304mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1216IU | Vitamin C: 20mg | Calcium: 310mg | Iron: 1mg