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Creamy Chicken Spaghetti Casserole

A close-up view of a serving of cheesy chicken spaghetti casserole, topped with melted cheddar and herbs.
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A simple and satisfying chicken spaghetti casserole that uses rotisserie chicken for a quick weeknight meal. This cheesy bake is perfect for families and can be made ahead.

Ingredients

Scale
  • 1 pound spaghetti, cooked according to package directions
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 cup milk
  • 2 cups shredded rotisserie chicken
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped onion (optional)
  • 1/4 cup chopped bell pepper (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, and milk. Stir until smooth.
  3. Add the cooked spaghetti, shredded rotisserie chicken, cheddar cheese, sour cream, onion (if using), and bell pepper (if using) to the soup mixture.
  4. Season with salt and pepper to your preference.
  5. Stir everything together until well combined.
  6. Pour the mixture into a greased 9×13 inch baking dish.
  7. Bake for 25-30 minutes, or until the casserole is heated through and bubbly.
  8. Let it rest for a few minutes before serving.

Notes

  • For a make-ahead option, assemble the casserole, cover it tightly with plastic wrap and then foil, and refrigerate for up to 2 days. Bake as directed, adding a few extra minutes to the cooking time if needed.
  • This casserole freezes well. Let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.
  • You can add other vegetables like peas or corn for extra flavor and nutrition.

Nutrition

Find it online: https://gourmetgaze.com/chicken-spaghetti-casserole/