Chicken Spaghetti Recipe

Chicken spaghetti is the ultimate comfort food—a creamy, cheesy, and satisfying dish that’s perfect for weeknight dinners or potluck gatherings. With tender chunks of chicken, al dente spaghetti, and a flavorful sauce, this baked casserole is sure to become a regular on your dinner table.

Equipment:

• Large pot
• Skillet
• Baking dish (9×13 inches)
• Mixing bowls
• Wooden spoon or spatula

Ingredients:

• 12 oz spaghetti
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) diced tomatoes and green chilies (like Rotel), drained
• 1 cup chicken broth
• 2 cups shredded cheddar cheese (divided)
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Cook the Spaghetti:
   Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, according to package instructions. Drain and set aside.
2. Sauté the Vegetables:
   In a skillet, heat butter or olive oil over medium heat. Add the onion, green bell pepper, and garlic, and sauté until softened, about 3-5 minutes.
3. Prepare the Sauce:
   In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies, chicken broth, and 1 cup of shredded cheese. Mix in the garlic powder, onion powder, paprika, salt, and pepper. Stir in the sautéed vegetables.
4. Combine Ingredients:
   Add the cooked spaghetti and shredded chicken to the bowl with the sauce. Toss until the spaghetti and chicken are well coated.
5. Assemble the Casserole:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and pour the chicken spaghetti mixture into the dish. Spread it evenly.
6. Top with Cheese:
   Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
7. Bake:
   Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
8. Serve:
   Let the casserole cool slightly before serving. Enjoy hot with a side of garlic bread or a crisp green salad.

Presentation Ideas:

• Garnish with fresh parsley or chopped green onions for a pop of color.
• Serve directly from the baking dish at the table for a homey, family-style vibe.
• Pair with roasted vegetables or a light coleslaw for a complete meal.

Tips:

• For extra flavor, use smoked paprika instead of regular paprika.
• Substitute cream of chicken and mushroom soups with homemade versions for a fresher taste.
• Add a pinch of red pepper flakes if you like a bit of heat.

Chicken spaghetti is a crowd-pleasing dish that’s as easy to make as it is delicious. Creamy, cheesy, and full of flavor, it’s a recipe you’ll return to again and again. Perfect for cozy dinners or sharing with loved ones, this comforting classic is always a hit!

Chicken Spaghetti Recipe

Delight in the comforting flavors of creamy chicken spaghetti, a family favorite filled with tender chicken, pasta, and a cheesy sauce baked to perfection.

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Equipment

• Large pot
• Skillet
• Baking dish (9x13 inches)
• Mixing bowls
• Wooden spoon or spatula

Ingredients

  

• 12 oz spaghetti
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 1 can 10.5 oz cream of chicken soup
• 1 can 10.5 oz cream of mushroom soup
• 1 can 10 oz diced tomatoes and green chilies (like Rotel), drained
• 1 cup chicken broth
• 2 cups shredded cheddar cheese divided
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 cloves garlic minced
• 2 tablespoons butter or olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions

 

• Cook the Spaghetti:
• Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, according to package instructions. Drain and set aside.
• Sauté the Vegetables:
• In a skillet, heat butter or olive oil over medium heat. Add the onion, green bell pepper, and garlic, and sauté until softened, about 3-5 minutes.
• Prepare the Sauce:
• In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies, chicken broth, and 1 cup of shredded cheese. Mix in the garlic powder, onion powder, paprika, salt, and pepper. Stir in the sautéed vegetables.
• Combine Ingredients:
• Add the cooked spaghetti and shredded chicken to the bowl with the sauce. Toss until the spaghetti and chicken are well coated.
• Assemble the Casserole:
• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and pour the chicken spaghetti mixture into the dish. Spread it evenly.
• Top with Cheese:
• Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
• Bake:
• Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• Serve:
• Let the casserole cool slightly before serving. Enjoy hot with a side of garlic bread or a crisp green salad.