Description
Comforting Chicken Spaghetti Bake featuring tender chicken, creamy sauce, perfectly cooked spaghetti, and three types of melted cheese topped with buttery breadcrumbs. This make-ahead casserole feeds a crowd!
Ingredients
FOR THE CASSEROLE:
1 pound spaghetti
3 cups cooked, shredded chicken (rotisserie or poached)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
½ cup chicken broth (low-sodium)
1 small onion, diced
1 bell pepper, diced (any color)
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
FOR THE TOPPING:
2 cups shredded cheddar cheese, divided
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup panko breadcrumbs
2 tablespoons unsalted butter, melted
Fresh parsley for garnish
Instructions
1. Preheat oven to 350°F (175°C). Spray 9×13-inch baking dish with nonstick cooking spray.
2. Cook spaghetti according to package directions until just al dente. Drain and set aside.
3. If using raw chicken, poach breasts in salted water for 15-20 minutes until internal temperature reaches 165°F. Cool and shred. If using rotisserie chicken, remove skin and bones, then shred meat.
4. In large skillet, heat olive oil over medium heat. Sauté diced onion and bell pepper for 5-7 minutes until softened.
5. Add minced garlic and cook 1 minute until fragrant. Remove from heat.
6. In very large mixing bowl, whisk together cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth until smooth.
7. Add sautéed vegetables (with pan drippings), shredded chicken, Italian seasoning, paprika, salt, and pepper. Mix well.
8. Add cooked spaghetti and 1 cup cheddar cheese to mixture. Toss until everything is evenly coated with creamy sauce.
9. Transfer mixture to prepared baking dish, spreading evenly.
10. Top with remaining 1 cup cheddar cheese, mozzarella cheese, and Parmesan cheese, distributing evenly.
11. In small bowl, mix panko breadcrumbs with melted butter until crumbs are coated. Sprinkle over cheese layer.
12. Cover dish tightly with aluminum foil.
13. Bake covered for 25 minutes until heated through and bubbling at edges.
14. Remove foil and continue baking uncovered for 15-20 minutes until cheese is melted and bubbly, and breadcrumbs are golden brown.
15. Remove from oven and let rest for 10 minutes before serving.
16. Garnish with freshly chopped parsley and serve hot.
Notes
Cook spaghetti just until al dente as it continues cooking in the oven.
One large rotisserie chicken yields about 3-4 cups shredded meat.
Ensure mixture has enough sauce when assembling—if dry, add more chicken broth.
Cover with foil during most of baking to prevent drying out.
Let rest 10 minutes before serving so liquids redistribute and casserole sets.
Store covered in refrigerator for up to 4 days. Often tastes better the next day.
Reheat at 350°F covered for 20-25 minutes, adding splash of broth if dry.
Freeze assembled but unbaked casserole for up to 3 months. Thaw overnight before baking.
Can substitute different pasta shapes—penne, rotini, or bow ties work well.
Add vegetables like broccoli, peas, or mushrooms for extra nutrition.
- Prep Time: 20
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 425
- Sugar: 4g
- Sodium: 785mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken spaghetti bake, chicken casserole, spaghetti casserole, easy dinner, make ahead meal