This Chicken Spaghetti Casserole is a comforting, creamy, and cheesy dish that’s perfect for family dinners or gatherings. With tender pieces of chicken, colorful veggies, and a savory sauce, all topped with a crispy cheesy breadcrumb crust, it’s guaranteed to be a crowd-pleaser. Best of all, it’s easy to make ahead, making busy weeknights a breeze!

For more savory goodness, try our Artichoke Chicken and Spinach Lasagna. Or if you’re in the mood for comfort food, you’ll love our Baked Meatballs with Pasta in Parmesan Spinach Sauce or these zesty Buffalo Chicken Enchiladas.

 Why You’ll Love This Chicken Spaghetti Casserole

• Comfort Food at Its Best: A creamy, cheesy casserole loaded with tender chicken and vegetables—what’s not to love?
• Family-Friendly: Kids and adults alike will enjoy this hearty dish. Plus, the leftovers are even better!
• Great for Meal Prep: This casserole can be made ahead and baked when you’re ready to serve. It also freezes well for future meals.

 Ingredients for Chicken Spaghetti Casserole

• 8 oz angel hair pasta
• 2 large chicken breasts, cooked and cubed
• 4 oz pimento, drained
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup green bell pepper, diced
• 2 Tbsp unsalted butter
• 2 cans cream of chicken soup (10.5 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 14 1/2 oz chicken broth
• 2 cups shredded cheddar cheese
• 1 cup Panko bread crumbs
• 3 Tbsp butter, softened

How to Make Chicken Spaghetti Casserole

1. Prepare Chicken and Pasta

Start by cooking the chicken. In a large skillet, cook the cubed chicken over medium heat until it is browned and cooked through. Remove from the skillet and set aside.

Meanwhile, cook the pasta according to the package directions. Be sure to salt the water generously for the best flavor. Drain the pasta and set it aside as well. Preheat your oven to 425°F (220°C).

2. Cook the Vegetables

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion, celery, and green bell pepper, and cook until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent them from sticking or burning.

3. Create the Sauce

Once the vegetables are tender, add the drained pimentos to the skillet along with the two cans of cream of chicken soup. Slowly pour in the chicken broth, and stir everything together until it’s well combined. Season with kosher salt and black pepper. Allow the mixture to simmer for a few minutes to thicken and meld the flavors.

4. Combine Chicken and Pasta

Return the cooked chicken to the skillet, folding it into the creamy sauce mixture. Then gently fold in the cooked pasta, ensuring that it’s evenly coated with the sauce.

5. Transfer to Baking Dish

Grease a 9×13-inch baking dish, and pour the chicken and spaghetti mixture into it. Spread the mixture out evenly in the dish, making sure the sauce and chicken are distributed throughout the pasta.

6. Add the Topping

In a small bowl, combine the shredded cheddar cheese and Panko bread crumbs. Mix them together well. Sprinkle this topping evenly over the casserole. Dot the top with 3 tablespoons of softened butter to help the crumbs brown and crisp up during baking.

7. Bake and Serve

Place the casserole in the preheated oven and bake for 15-20 minutes, or until the topping is golden brown and the cheese is melted and bubbly. Remove from the oven and allow the casserole to cool slightly before serving. This will help the casserole set and make it easier to slice into neat portions.

Serve the casserole warm and enjoy this cheesy, comforting dish with your favorite sides or a simple salad.

Chicken Spaghetti Casserole

Variations for Chicken Spaghetti Casserole

• Meaty Variation: Add cooked sausage or ham alongside the chicken for an extra hearty dish.
• Vegetarian Version: Skip the chicken and add more vegetables like mushrooms, zucchini, or spinach for a vegetarian-friendly casserole.
• Different Cheeses: Experiment with different types of cheese, such as Monterey Jack, mozzarella, or pepper jack, for a slightly different flavor.

Tips for Making Chicken Spaghetti Casserole

• Use Leftover Chicken: This recipe is a great way to use leftover chicken or rotisserie chicken for a quick meal.
• Freezer-Friendly: This casserole freezes well. After assembling, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
• Make-Ahead: Prepare the casserole up to a day in advance and store it in the refrigerator. When ready to bake, allow the dish to come to room temperature, then bake as directed.

FAQs for Chicken Spaghetti Casserole

Can I use a different type of pasta?
Yes, feel free to substitute the angel hair pasta with spaghetti, linguine, or even a short pasta like penne or rotini.

Can I make this casserole gluten-free?
Absolutely. Simply use gluten-free pasta and gluten-free breadcrumbs to make this dish gluten-free.

How long will leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.

Approximate Nutrition Information:

• Calories: 420 kcal per serving
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 27g

Chicken Spaghetti Casserole

Yield: 8-10

Chicken Spaghetti Casserole

Print

This Chicken Spaghetti Casserole is a comforting, creamy, and cheesy dish that’s perfect for family dinners or gatherings.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 8 oz angel hair pasta
• 2 large chicken breasts, cooked and cubed
• 4 oz pimento, drained
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup green bell pepper, diced
• 2 Tbsp unsalted butter
• 2 cans cream of chicken soup (10.5 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 14 1/2 oz chicken broth
• 2 cups shredded cheddar cheese
• 1 cup Panko bread crumbs
• 3 Tbsp butter, softened

Instructions

Cook cubed chicken until browned. Cook pasta according to directions.

In 2 Tbsp butter, sauté onion, celery, and bell pepper until tender.

Add pimentos, cream of chicken soup, chicken broth, salt, and pepper. Stir until combined.

Add chicken and fold in cooked pasta.

Transfer to a 9x13 baking dish.

Combine shredded cheese and Panko crumbs. Sprinkle on top, then dot with butter.

Bake at 425°F for 15-20 minutes until golden. Cool slightly before serving.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 335Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 1005mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 18g

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