Creamy Chicken Spaghetti Casserole with Cheddar

Chicken Spaghetti Casserole

Chicken spaghetti casserole bakes cooked chicken and spaghetti in a mild, creamy sauce under a layer of melted cheddar. Condensed soups keep the sauce simple, while a covered first bake heats the casserole without letting the cheese brown too much.

Cook the spaghetti just to al dente before assembling it. The noodles soften further in the oven, so a little firmness at the start helps them stay distinct in each scoop. For a stovetop chicken pasta dinner, try creamy chicken tetrazzini.

Ingredients for Chicken Spaghetti Casserole

• 12 ounces spaghetti (340g)
• 3 cups chopped or shredded cooked chicken (420g)
• 1 can (10.5 ounces) condensed cream of chicken soup (about 300g)
• 1 can (10.5 ounces) condensed cream of mushroom soup (about 300g)
• 3/4 cup milk (180g)
• 2 1/2 cups shredded sharp cheddar cheese (280g), divided
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper, or to taste
• Up to 1/2 cup reserved pasta water, as needed
• Cooking spray or a little neutral oil, for the dish

Rotisserie or leftover chicken works well. If cooking chicken for the casserole, cook it fully to 165°F (75°C) before chopping or shredding it. For a sauce without mushroom flavor, replace the cream of mushroom soup with a second can of cream of chicken soup.

How to Make Chicken Spaghetti Casserole

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch oven-safe casserole dish.
2. Cook the spaghetti: Boil it in salted water until just al dente, checking near the lower end of the package timing. Reserve up to 1/2 cup pasta water, then drain the spaghetti thoroughly.
3. Mix the sauce: In a large bowl or saucepan, stir the condensed soups, milk, onion powder, garlic powder, and black pepper until smooth. Stir in 1 cup of the cheddar. Taste before adding any salt; the soups and cheese may provide enough.
4. Combine: Gently fold the spaghetti and cooked chicken into the sauce until evenly coated. If the sauce is too thick to cling to the noodles, add reserved pasta water 1 or 2 tablespoons at a time. It should coat the spaghetti without pooling heavily.
5. Fill the dish: Spread the mixture evenly in the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar over the top.
6. Bake: Cover with foil and bake for about 20 minutes. Uncover and bake for another 5 to 10 minutes, starting to check at about 25 minutes total. The casserole is ready when the center is hot, the edges are bubbling, and the cheese is melted and only lightly golden. Tent loosely with foil if the top browns before the center is hot.
7. Rest: Let the casserole stand for about 10 minutes before scooping so the sauce settles around the spaghetti and chicken.

How to Keep the Spaghetti from Getting Mushy

The noodles should be flexible but still slightly firm when drained. They continue softening during the bake, so avoid cooking them until fully tender in the pot. Once the casserole is hot and bubbling and the cheese has melted, take it out rather than extending the bake for a darker top.

How to Avoid a Watery Casserole

Drain the spaghetti well and stir the condensed soups and milk smooth before adding the pasta. Reserved pasta water is only a texture adjustment: add a little if the sauce is too thick, but stop as soon as it coats the noodles.

Chicken Spaghetti Casserole Variation

For a mildly spicy, tomato-flecked version, fold in one drained 10-ounce can of mild diced tomatoes with green chiles when combining the chicken and spaghetti. This changes the flavor and appearance of the creamy base casserole.

Make-Ahead, Storage, and Reheating

To make ahead, assemble the casserole, cover it, and refrigerate it before baking. A chilled casserole may need more time than the standard bake. Keep it covered while it heats, then uncover near the end; use a hot center, bubbling edges, and melted cheese as the finish cues.

Cool leftovers and refrigerate them in an airtight container for 3 to 4 days. Reheat portions in the microwave or oven until thoroughly warmed. Add a splash of milk if the sauce has thickened.

Cooled casserole can be frozen in a freezer-safe container for up to 3 months. An assembled, unbaked casserole can be wrapped tightly and frozen for up to 2 months. Thaw it overnight in the refrigerator and allow extra baking time.

Serve with a green salad, cucumber salad, or garlic bread. For a baked chicken dinner with a different flavor profile, see crack chicken casserole with bacon and ranch.

Nutrition

Approximate nutrition per serving, based on 8 servings: 460 calories, 34g protein, 19g fat, and 38g carbohydrates. Approximate nutrition per 100g: 160 calories, 12g protein, 7g fat, and 13g carbohydrates. Values vary with the brands of soup and cheese used.