Creamy Chicken Spaghetti Casserole (The Ultimate Family “Reset” Button)
Creamy Chicken Spaghetti Casserole (The Ultimate Family “Reset” Button)
I pulled a bubbling dish of this Chicken Spaghetti Casserole out of the oven this evening, and the way the melted cheese pulled away from the edges was a beautiful sight. If you’ve ever had one of those days where you need a meal that is guaranteed to please everyone—from the pickiest kids to the hungriest adults—this is your secret weapon. It’s a rare and beautiful victory of creamy, cheesy, and savory flavors that feels like a warm hug in a 9×13 pan.
The magic of this recipe is the “one-bowl” sauce. Instead of making a complicated béchamel, we use a blend of cream soups and sour cream to create a velvety coating that keeps the spaghetti perfectly moist as it bakes. It’s the ultimate “planned-over” meal, especially if you have a rotisserie chicken sitting in the fridge.
Whether you’re bringing it to a potluck or just making a quiet Monday night a little better, this casserole is the effortless classic that never goes out of style.
Simple Creamy Chicken Spaghetti Casserole
Ingredients
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1 lb spaghetti, broken in half and cooked al dente
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3 cups cooked chicken, shredded or cubed (Rotisserie chicken is perfect!)
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1 can (10.5 oz) condensed cream of chicken soup
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1 can (10.5 oz) condensed cream of mushroom soup
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1 cup sour cream
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½ cup chicken broth
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1 tsp garlic powder
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1 tsp onion powder
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2 cups shredded sharp cheddar cheese (divided)
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Optional: ¼ cup diced pimientos or sautéed bell peppers for a pop of color
Instructions
1) Preheat and Prep Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with butter or cooking spray.
2) The Creamy Mix In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, and onion powder.
3) Combine Everything Add the cooked spaghetti, shredded chicken, and 1 cup of the shredded cheddar cheese to the bowl. Toss everything together until every strand of pasta is fully coated in the creamy sauce.
4) Transfer and Top Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining 1 cup of cheese over the top in an even layer.
5) Bake Bake for 25–30 minutes, or until the casserole is heated through and the cheese on top is melted and starting to bubble at the edges.
6) Serve Let it rest for 5 minutes before serving. This allows the sauce to set slightly so you get a perfect, creamy scoop every time.
Why This Chicken Spaghetti Is the Best
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The “No-Dry” Guarantee: The combination of two cream soups and sour cream ensures the pasta stays silky, never gummy.
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Ultimate Shortcut: Using pre-cooked or rotisserie chicken brings the hands-on prep time down to about 10 minutes.
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Kid-Friendly: It has a mild, comforting flavor profile that is nearly impossible to dislike.
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Make-Ahead Hero: You can assemble the entire dish in the morning, cover it, and pop it in the oven when you get home from work.
Tips for Success
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Under-cook the Pasta: Boil your spaghetti for 2 minutes less than the box instructions. It will finish cooking in the oven and stay firm rather than getting mushy.
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Break the Noodles: Breaking the spaghetti in half before boiling makes it much easier to stir into the sauce and easier for kids to eat.
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Freshly Shredded Cheese: If you have the time, shred your own cheese from a block. It melts much smoother than the pre-shredded bags that are coated in potato starch.
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Add a Crunch: If you like texture, sprinkle ½ cup of crushed Ritz crackers or fried onions over the cheese before baking.
Easy Variations
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The “Spicy” Tex-Mex: Use one can of “Cream of Chicken with Herbs” and add a small can of diced green chilies.
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Vegetable Boost: Stir in a cup of frozen peas or steamed broccoli florets before baking.
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Garlic Parmesan: Add ½ cup of grated Parmesan cheese and an extra clove of fresh minced garlic to the sauce.
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Turkey Spaghetti: This is the absolute best way to use up leftover holiday turkey!
FAQ – Creamy Chicken Spaghetti
Can I use just one type of soup?
Yes! You can use two cans of cream of chicken if you aren’t a fan of mushrooms. The flavor will still be fantastic.
How do I prevent the edges from getting dry?
Make sure the sauce is well-distributed. If it looks a little thick before baking, add another splash of chicken broth to the mix.
Can I freeze this casserole?
Yes! Assemble it in a foil pan, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. When reheating, add a tiny splash of milk to the bowl to bring the creaminess back to life.
