Absolutely! Cheesy Chicken Spaghetti Casserole is the ultimate comfort food. It’s creamy, cheesy, packed with flavor, and incredibly satisfying. This is a guaranteed crowd-pleaser that’s perfect for a family dinner or potluck.
Here is my favorite, highly-rated recipe that strikes the perfect balance between ease and from-scratch flavor.
The Best Cheesy Chicken Spaghetti Casserole
This version uses a creamy homemade sauce instead of canned soup, giving it a much richer and deeper flavor.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
For the Casserole:
· 8 oz spaghetti, broken into thirds (or use rotini, penne)
· 2 cups cooked chicken, shredded or diced (rotisserie chicken is perfect!)
· 1 tablespoon olive oil
· 1 medium onion, finely diced
· 1 green bell pepper, finely diced
· 2-3 cloves garlic, minced
· 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
· 1 teaspoon Italian seasoning
· ½ teaspoon paprika (optional, for color)
· Salt and black pepper to taste
For the Cheese Sauce:
· 4 tablespoons butter
· ¼ cup all-purpose flour
· 2 cups chicken broth
· 1 cup milk (whole or 2%)
· 2 cups shredded cheese, divided (see note below)
· ½ teaspoon garlic powder
Cheese Note: Use a combination for best flavor! A great mix is 1 ½ cups sharp cheddar and ½ cup Monterey Jack or Pepper Jack for a little kick. You can also use Colby Jack.
Instructions
- Cook the Pasta: Preheat oven to 350°F (175°C). Cook the broken spaghetti according to package directions until al dente (firm to the bite). Drain and set aside.
- Sauté Vegetables: While the pasta cooks, heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Make the Cheese Sauce: Push the vegetables to the side of the skillet. Add the butter to the center. Once melted, whisk in the flour to form a paste (this is a roux). Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth and milk until the mixture is smooth. Bring to a simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 3-5 minutes).
- Melt the Cheese: Remove the skillet from the heat. Stir in 1 ½ cups of the shredded cheese, garlic powder, Italian seasoning, paprika, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
- Combine Everything: To the cheesy sauce in the skillet, add the drained cooked spaghetti, cooked chicken, and the entire can of undrained Rotel. Stir until everything is evenly coated.
- Assemble and Bake: Pour the mixture into a 9×13 inch baking dish sprayed with non-stick spray. Sprinkle the remaining ½ cup of shredded cheese evenly over the top.
- Bake for 20-25 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and slightly golden.
- Optional Broil: For a more browned top, switch the oven to broil for the last 1-2 minutes (watch closely!).
- Rest and Serve: Let the casserole stand for 5-10 minutes before serving. This allows it to set up for easier serving.
Tips for the BEST Cheesy Chicken Spaghetti:
· The Chicken: A store-bought rotisserie chicken is the ultimate shortcut and adds great flavor. You can also boil 2 large chicken breasts or use leftover grilled chicken.
· Spice Level: For a milder casserole, use a can of “Original” Rotel. For more heat, use “Hot” Rotel or add a dash of cayenne pepper to the sauce.
· Creamy Shortcut Version: If you’re in a real hurry, you can replace the homemade cheese sauce with 1 can of Cream of Chicken soup and 1 can of Cream of Mushroom soup mixed with 1 ½ cups of cheese and ½ cup of milk. Combine with the other ingredients and bake. (The from-scratch sauce is far superior, but this works!).
· Add-Ins: Feel free to add sautéed mushrooms, a can of drained corn, or chopped spinach (thawed and squeezed dry).
· Make-Ahead: Assemble the casserole completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven cold.
· Freezing: Assemble the casserole (unbaked) in a freezer-safe dish. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
Enjoy this classic, comforting meal! It’s sure to become a regular in your dinner rotation.