Go Back

Cheesy Chicken Spaghetti Bake

A warm, cheesy casserole filled with shredded chicken, spaghetti, and a creamy sauce, perfect for family dinners and potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz spaghetti Cook according to package directions.
  • 2 cups cooked shredded chicken Using rotisserie chicken saves time!
Creamy Sauce
  • 1 can (10.5 oz) cream of mushroom soup Brings in creaminess.
  • 1 can (10.5 oz) cream of chicken soup Adds depth of flavor.
  • 1 cup chicken broth For extra moisture.
  • 1 cup full-fat sour cream Trust me, it makes it rich!
Cheeses
  • 1 cup shredded cheddar cheese Perfectly melty and flavorful.
  • 1 cup shredded mozzarella cheese This will stretch beautifully over the top.
Vegetables and Seasoning
  • 1/2 cup chopped onion Adds sweetness when sautéed.
  • 1/2 cup chopped green bell pepper Gives a nice crunch.
  • 2 cloves garlic, minced A must for aromatic goodness!
  • 1 tsp salt Brings it all together.
  • 1/2 tsp black pepper A little kick of flavor.
  • 1/2 tsp paprika For that warm color and hint of smokiness.
  • 1 Tbsp butter Always a good idea for sautéing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. Cook the spaghetti according to package directions until al dente, then drain and set aside.
  3. In a large skillet, melt the butter over medium heat and sauté the onion, bell pepper, and garlic for about 5 minutes until softened.
Mixing
  1. In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream. Whisk until smooth.
  2. Add the shredded chicken, sautéed veggies, salt, pepper, and paprika. Stir until well combined.
  3. Toss the cooked spaghetti in the sauce mixture until evenly coated.
Baking
  1. Transfer the spaghetti mixture into the greased baking dish, spreading it out evenly.
  2. Sprinkle the cheddar and mozzarella cheeses generously over the top.
  3. Bake for 25-30 minutes until the cheese is bubbling and golden. Cover with foil if it browns too quickly.
  4. Let it rest for about 5 minutes before serving.

Notes

You can make this dish ahead of time and store it in the fridge for up to 24 hours before baking. It also freezes well when unbaked or you can save leftovers for up to 3 months.