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Chicken Spaghetti Casserole
4.7 from 189 votes

Chicken Spaghetti Casserole

Chicken Spaghetti Casserole blends cooked spaghetti with sautéed onions, bell peppers, diced tomatoes, creamy soups, and shredded chicken in a rich, cheesy sauce. Velveeta and cheddar cheeses melt into the sauce, making the casserole comforting and creamy with savory chunks of chicken. After baking, the casserole offers a hearty, flavorful dish with tender noodles enveloped in a smooth, cheesy mixture and flecks of vegetables.

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

Ingredients

  • 1 pound spaghetti noodles
  • 2 tablespoons olive oil divided use
  • 1 yellow onion diced
  • 1 red bell pepper diced, or green bell pepper
  • 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 cheddar cheese shredded
  • 4 ounces processed cheese cut into cubes, Velveeta brand
  • 2 heaping cups chicken cooked, diced or shredded
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray. Set aside.
  3. 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.
  4. Add the diced tomatoes with chilies and cook until most of the liquid has evaporated, about 5 minutes.
  5. Add the mushroom and chicken soup and chicken stock. Bring to a simmer.
  6. 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.
  7. 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.
  8. Transfer to the prepared baking pan.
  9. Bake for 30-40 minutes, until the sauce is bubbly and the top is golden. Serve hot.

Notes

  • You can prepare the casserole in advance and store it covered in the refrigerator for up to 2 days before baking.
  • When baking from cold, increase baking time slightly to ensure thorough heating.
  • Reserve some pasta water when cooking noodles to adjust sauce consistency as needed.