Name: Homemade Chicken Spaghetti Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded or diced; 12 oz spaghetti noodles; 1 can (10.5 oz) cream of mushroom soup; 1 can (10.5 oz) cream of chicken soup; 1 can (10 oz) diced tomatoes with green chilies (like Rotel); 1 cup chicken broth; 2 cups shredded cheddar cheese, divided; 1/2 cup chopped onion (optional); 1/2 cup diced bell pepper (optional); Salt and pepper to taste; 1 tbsp butter or oil for sautéing (optional)

This homemade chicken spaghetti casserole is a comforting, creamy, and cheesy dish that’s perfect for busy weeknights or cozy weekend dinners. Loaded with tender chicken, pasta, and a rich, flavorful sauce, it’s a meal I find myself turning to again and again when I want something satisfying and simple. Homemade Chicken Spaghetti Casserole

Why You’ll Love This Recipe

I love how easy this recipe is to pull together, especially if I have leftover chicken on hand. It’s family-friendly, makes great leftovers, and is freezer-friendly too. The creamy texture and cheesy top always win everyone over. Plus, it’s a great way to feed a crowd with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken, shredded or diced
Spaghetti noodles
Cream of mushroom soup
Cream of chicken soup
Diced tomatoes with green chilies (like Rotel)
Chicken broth
Shredded cheddar cheese
Chopped onion (optional)
Diced bell pepper (optional)
Salt and pepper to taste
Butter or oil for sautéing (optional if using fresh veggies)

Directions

I start by cooking the spaghetti noodles according to the package instructions until just al dente, then I drain and set them aside.
If I’m using fresh onion and bell pepper, I sauté them in a little butter or oil until softened.
In a large mixing bowl, I combine the soups, chicken broth, and diced tomatoes with green chilies. I stir in the shredded chicken, cooked veggies (if using), and part of the cheese.
I add the cooked spaghetti into the mixture and stir everything until well combined.
Then I pour the mixture into a greased 9×13-inch baking dish and top it with the remaining shredded cheese.
I bake the casserole at 350°F (175°C) for about 30-35 minutes, or until it’s bubbly and the cheese is melted and lightly golden.
I let it rest for a few minutes before serving to let the flavors settle.

Servings and timing

This recipe makes about 8 servings. From start to finish, it takes around 50 minutes total:

15 minutes prep
35 minutes baking time

Variations

I sometimes switch things up by using rotisserie chicken for even faster prep. For a spicier version, I add extra green chilies or a dash of hot sauce. I’ve also tried using a blend of cheeses like Monterey Jack and mozzarella. For a veggie-packed version, I like tossing in peas, mushrooms, or spinach.

Storage/Reheating

To store leftovers, I transfer them into an airtight container and refrigerate for up to 4 days. For longer storage, I freeze individual portions for up to 3 months. When reheating, I use the microwave for quick portions or pop it in the oven at 350°F until heated through, adding a splash of chicken broth if needed to maintain moisture.

FAQs

What kind of chicken works best for this recipe?

I usually use cooked shredded chicken breast, but rotisserie chicken or even leftover grilled chicken works great too.

Can I make this casserole ahead of time?

Yes, I often assemble it ahead and refrigerate it unbaked. When I’m ready, I just bake it as instructed, adding a few extra minutes to the bake time if it’s coming straight from the fridge.

Can I freeze this casserole?

Absolutely. I freeze it before or after baking. If freezing before, I wrap it tightly and label it. When I’m ready to bake, I thaw it in the fridge overnight and bake as usual.

Is there a substitute for cream soups?

If I want to avoid canned soups, I make a quick homemade version using a roux with butter, flour, milk, and broth to create a creamy base.

What sides go well with chicken spaghetti casserole?

I like serving it with a green salad, garlic bread, or roasted vegetables to balance out the richness of the casserole.

Conclusion

This homemade chicken spaghetti casserole is everything I want in a comforting dish—creamy, cheesy, hearty, and easy to make. Whether I’m feeding a hungry family or prepping meals ahead, it never fails to hit the spot. It’s a classic I’ll keep in my rotation for years to come.