Chicken Spaghetti Casserole Recipe

Chicken Spaghetti Casserole is one of my favorite weeknight dinner recipes. Pasta, chicken and diced tomatoes are tossed in a creamy, cheesy sauce and then topped with cheese to make a casserole that the entire family loves.

It is quick and easy to prepare, especially when you have leftover rotisserie chicken on hand. However you can also make it ahead of time and refrigerate it until you are ready for dinner.

Then all that is left to do when you get home is to put it in the oven. And who couldn’t use a few more recipes like this one to add to your dinner rotation?

However, don’t think of this recipe solely as a meal to serve as a family dinner. It also makes for a great dish to take to a potluck or party.

It provides a little variety on the food table from the traditional ground beef and pasta dishes. And if you want to take it one step further so that everyone can enjoy it, make it with gluten-free spaghetti noodles.

Just be sure to label the dish so that everyone knows that it is gluten-free. However you might want to do yourself a favor and not only write gluten-free on an index card, but also include the recipe as well.

I have been asked by so many people for the recipe, that it is just easier to already have it written out for them.

Chicken Spaghetti Casserole Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 16 oz spaghetti noodles, uncooked
• 1 teaspoons extra virgin olive oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 10 oz Rotel Tomatoes & Chiles, drained
• 8 oz cream cheese, softened to room temperature
• 2 cups chicken broth
• 1/2 cup half and half
• 2 cups chicken breast, cooked and shredded
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups cheddar cheese, shredded

INSTRUCTIONS

This recipe first starts with cooking spaghetti noodles to al dente consistency. Simply boil the water, add some salt the entire box of noodles. Then cook it per the package instructions.

Of course you can make this recipe using any type of pasta that you would like. However, it would no longer be called Chicken Spaghetti Casserole. But all joking aside, you could use Fettuccine, Penne, or Rotini pasta instead and it will still turn out delicious.

Just be sure to save a little of the pasta water before draining the noodles. The pasta water can be used to thin out the sauce if needed. You may not use it, but it is better to have it on hand if needed.

Once your pasta is cooked to al dente, drain it in a colander and set aside. You may want to drizzle a little olive oil over top of the pasta at this point and give it a good toss. This will help prevent the spaghetti noodles from sticking to each other as it cools.

As the pasta is draining, use the same pot to saute the onions. Once the onions are translucent and tender, add in the garlic. Saute for one additional minute or until the garlic is fragrant.

Rotel Tomatoes & Chiles or Other Possible Substitutes

Then pour in the can of Rotel Tomatoes & Green Chiles and stir. If you don’t have access to a store-bought can of Rotel, you could substitute a can of diced tomatoes and mix it together with a 4 ounce can of diced green chiles.

Or, let’s not make this complicated. Use whatever diced tomato product that is sitting on the shelf in your pantry. Whether it is a can of fire roasted tomatoes or Italian flavored diced tomatoes it can all be used as a substitute in this chicken spaghetti casserole recipe.

I have even made this recipe without the tomatoes when I knew that we had a guest that couldn’t tolerate them. It took on a different flavor but everyone still loved it.

Whatever you choose to use, mix it with the cream cheese until it has melted completely. Then pour in the chicken broth, half and half, the cooked and shredded chicken and the spices to the pot.

Stir to combine and bring the mixture to a low simmer. Be sure that you do not let the pot come to a boil as the dairy products can curdle.

Once the pot is at a low simmer add the cooked spaghetti noodles and 1 cup of the shredded cheese to the mixture. Stir to combine and allow the cheese to melt.

Cooking Instructions

Spray a 9 x 13 inch casserole dish with non-stick cooking spray, then pour the chicken spaghetti casserole in the dish. Be sure to spread out the top so that it is even.

Then sprinkle the remaining shredded cheese on top. Place the baking dish in a preheated oven set at 350°F. Cook for 20-25 minutes.

Remove the casserole from the oven when the cheese on top has melted and the mixture is hot and bubbly around the sides.

Let the chicken spaghetti casserole sit for 5 minutes before serving. This will allow the casserole to firm up and cool down a bit making it easier to serve and eat. Trust me, you don’t want to burn your mouth!

Store any leftovers in a covered container in the refrigerator for up to 5 days.

Other Family Favorite Casserole Dishes

If you are looking for other easy, family friendly casserole dishes, try some of my other favorite recipes that I have listed below.

• Pizza Casserole
• Stuffed Pepper Casserole
• Leftover Hamburger Casserole
• Rotisserie Chicken and Potato Casserole
• Million Dollar Chicken and Potato Casserole
• Barbecue Ranch Chicken Casserole

Enjoy! Mary

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