Easy Chicken Spaghetti Casserole for Family Dinner

🍗 Easy Chicken Spaghetti Casserole

Servings: 6–8
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: About 55 minutes

Ingredients

• 12 oz (340 g) spaghetti
• 3 cups cooked, shredded chicken
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 small onion, finely chopped
• 1 small bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon butter or olive oil
• ½ cup grated Parmesan cheese
• Optional: ½ cup frozen peas or corn

Step-by-step instructions

1. Cook the spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until just al dente. Avoid overcooking because the pasta will continue cooking in the oven.

Drain the spaghetti and set it aside.

2. Prepare the vegetables
Preheat your oven to 375°F (190°C).

Heat butter or olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Cook for about 4–5 minutes, until they begin to soften.

Add the minced garlic and cook for another 30 seconds.

3. Make the creamy sauce
Reduce the heat to low. Add the cream of chicken soup, sour cream, and chicken broth to the skillet.

Stir until everything is smooth and well combined.

Season with Italian seasoning, paprika, salt, and black pepper.

4. Add the chicken
Stir the shredded chicken into the creamy sauce. If you’re using peas or corn, add them now as well.

Cook for about 2–3 minutes, just until everything is heated through.

5. Combine with the spaghetti
Add the cooked spaghetti to the skillet and gently toss until the pasta is completely coated with the creamy chicken sauce.

If the mixture seems too thick, add a small splash of chicken broth.

6. Transfer to a casserole dish
Lightly grease a 9×13-inch baking dish.

Pour the chicken spaghetti mixture into the dish and spread it evenly.

7. Add the cheese
Sprinkle the shredded cheddar and mozzarella evenly over the top. Finish with the Parmesan cheese.

For extra cheesy casserole, you can add another small handful of mozzarella.

8. Bake
Cover the casserole loosely with aluminum foil and bake for 20 minutes.

Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.

9. Rest and serve
Remove the casserole from the oven and let it rest for about 5–10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to scoop.

🍽️ Serving ideas

Serve it with:

• Garlic bread
• A simple green salad
• Steamed broccoli
• Roasted vegetables
• Dinner rolls

💡 Helpful tips

• Use rotisserie chicken to make this recipe especially quick.
• For a little heat, add ½ teaspoon red pepper flakes.
• You can substitute cooked turkey for the chicken.
• For an even creamier casserole, add ½ cup softened cream cheese to the sauce.
• Leftovers can be refrigerated in an airtight container for 3–4 days. Reheat gently with a splash of chicken broth or milk to loosen the sauce.

The result: tender spaghetti coated in a rich, creamy chicken sauce with a golden, bubbling layer of melted cheese on top—a comforting dinner the whole family can enjoy.