Chicken Spaghetti Casserole

Name: Chicken Spaghetti Casserole
Prep time: 20 min
Cook time: 40 min
Yield: 8 serving
Ingredients: 1 pound spaghetti noodles; 2 tablespoons olive oil; 1 yellow onion; 1 red or green bell pepper; 2 ounce cans diced tomatoes with green chilies; 1 .5-ounce can cream of mushroom soup; 1 .5-ounce can cream of chicken soup; 2 cups chicken stock; 2 cups shredded cheddar cheese; 4 ounces Velveeta; 2 heaping cups cooked diced or shredded chicken; salt and pepper to taste

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4.7

189 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
8
Course
Dinner

Chicken Spaghetti Casserole

Iris Warren

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Chicken spaghetti casserole is an easy, cheesy, crowd-pleasing meal! Chicken, pasta, Rotel, and a creamy sauce come together for a comforting weeknight meal.

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Ingredients

Servings

1 pound spaghetti noodles
2 tablespoons olive oil divided use
1 yellow onion diced
1 red or green bell pepper diced
2 ounce cans diced tomatoes with green chilies Rotel
1 .5-ounce can cream of mushroom soup
1 .5-ounce can cream of chicken soup
2 cups chicken stock
2 cups shredded cheddar cheese
4 ounces Velveeta cut into cubes
2 heaping cups cooked diced or shredded chicken
salt and pepper to taste

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Instructions

Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook, about 10 minutes, until just shy of al dente. Reserve about ½ cup of the pasta water. Drain, toss with 1 tablespoon of the olive oil and set aside.
Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray. Set aside.
Heat the remaining tablespoon of olive oil in a large dutch oven over medium-high heat. Add the onion and bell pepper along with a pinch of salt and pepper. Saute for about 5 minutes, until the onion is translucent and soft.
Add the diced tomatoes with chilies and cook until most of the liquid has evaporated, about 5 minutes.
Add the mushroom and chicken soup and chicken stock. Bring to a simmer.
Add the cheeses and stir in until melted and the sauce is creamy. Add the chicken. Taste and season with salt and pepper as desired.
Stir the cooked spaghetti into the sauce. If needed, use some of the reserved pasta water to thin the sauce and bring the mixture together.
Transfer to the prepared baking pan.
Bake for 30-40 minutes, until the sauce is bubbly and the top is golden. Serve hot.

Notes

If you want to make the casserole ahead of time, prep it through adding it to the baking dish. Cover and store in the fridge for up to 2 days. When ready to bake, baking according to the recipe directions, adding a few extra minutes if needed when baking from cold.
If you want to make the casserole ahead of time, prep it through adding it to the baking dish. Cover and store in the fridge for up to 2 days. When ready to bake, baking according to the recipe directions, adding a few extra minutes if needed when baking from cold.