This creamy, classic comfort dish is perfect for potlucks or family dinners.
If comfort food is your love language, get to know chicken spaghetti! This is a casserole that has roots in Southern cooking but is popular throughout the Midwest as well. For me, chicken spaghetti is one of those dishes that instantly takes me back to my childhood, when casseroles were the norm and convenience products like cream of mushroom soup and Velveeta were popular. Chicken spaghetti is not fancy food, but it will warm your heart and fill your belly.
Some food historians think that chicken spaghetti descended, so to speak, from turkey tetrazzini. There are quite a few similarities: spaghetti noodles, poultry for protein, and a creamy sauce. However, chicken spaghetti is a bit simpler of a recipe, and our chicken spaghetti does not make use of processed cheese like Velveeta. Real cheese and sour cream help to make this sauce extra creamy and tasty.
You will love making chicken spaghetti for potlucks, big dinners, or even meal prepping ahead for lunches during the workweek. Don’t have time to cook your own chicken? Work smarter, not harder and simply shred enough of a supermarket rotisserie chicken instead. It’s a great time-saver, especially on a weeknight!
Veggie options in chicken spaghetti
In our chicken spaghetti, you throw in diced red bell pepper, which adds color, flavor, and a little crunch to the casserole. However, you can experiment and find what you like best. If you prefer, you can use a can of drained chopped tomatoes and peppers. Or, if you don’t want anything red but still want some fresh veggies in your chicken spaghetti, sauté eight ounces of sliced mushrooms for a few minutes in some butter and stir those into the sauce mixture before baking.
How do I store leftovers?
Leftover chicken spaghetti stores beautifully. You can refrigerate it as long as it’s covered tightly (or placed into an airtight container) for up to 4-5 days. Reheat either in the microwave or in a preheated 350°F oven until warmed through. You can also freeze leftovers. Consider freezing individual portions so you can just thaw and heat up one serving at a time. Frozen leftover chicken spaghetti will keep in the freezer for up to 2 months. Thaw overnight in the fridge or use your microwave defrost setting before reheating.
Serving suggestions
Serve chicken spaghetti with your favorite garlic bread or Garlic Breadsticks. Especially if it’s the main for a family dinner or big gathering, consider side dishes that add a little color and textural variation. For instance, Caesar Salad or a green salad with tomatoes, red onion, and black olives works well. Or, for another type of side, try Air-Fryer Asparagus. Whichever side you choose, the chicken spaghetti will steal the show and leave everyone’s tummies and hearts full.
Chicken Spaghetti Casserole
Ingredients
- 10 ounces spaghetti broken into pieces
- 3 cups cooked, shredded chicken
- 2 cans cream of mushroom soup (10 1/2 ounces each)
- 1 1/4 cups chicken broth
- 2/3 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 red bell pepper finely diced
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 2 pinches black pepper
- 1 1/2 cups shredded cheddar cheese
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 350°F.
- Cook the spaghetti in lightly salted water according to package directions until al dente. Drain and set aside.
- Mix cooked chicken, cream of mushroom soup, chicken broth, sour cream, Parmesan, diced bell pepper, garlic powder, onion powder, salt, and pepper together in a large bowl. Stir until combined.
- Fold the cooked spaghetti into the chicken mixture until evenly distributed.
- Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake in the preheated oven for 40-50 minutes, or until the casserole is bubbly and the cheese is golden brown.
- Remove from oven and let cool for a few minutes before serving. Sprinkle with fresh parsley for garnish.
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