This creamy, cheesy casserole takes humble pantry ingredients and leftover chicken and turns them into a weeknight hero: Ultimate Chicken Spaghetti. It’s the kind of dish that feeds a crowd, reheats beautifully, and reminds people of home-style comfort. If you like warm, nostalgic casseroles with simple prep, it’s right in the same comforting family as Grandma’s chicken soup — but heartier and perfect for dinner parties or school-night leftovers.
Why you’ll love this dish
This recipe combines tender shredded chicken, creamy canned soups, and melty cheddar into a one-dish bake everyone will ask for again. It’s quick to assemble, budget-friendly, and forgiving if you want to swap or double ingredients. Serve it when you need a no-fuss family meal, a potluck contribution, or a cozy winter supper.
“A total crowd-pleaser — easy to make, easy to double, and always devoured.” — home cook review
Besides being comforting, this casserole is:
- Kid-approved and easy to adapt.
- Great for using leftover chicken or rotisserie bird.
- Freezer-friendly (perfect for meal prep).
How this recipe comes together
Start by boiling pasta to al dente so it holds up in the oven. Sauté aromatics until soft to add fresh flavor. Mix shredded chicken with the canned soups, chicken broth, cheese and spices, then fold in the drained spaghetti. Transfer to a greased baking dish and bake until bubbly and golden on top. Total active hands-on time is about 20–25 minutes, with 25–30 minutes in the oven.
What you’ll need
- 8 ounces spaghetti
- 1 pound chicken breast, cooked and shredded (rotisserie chicken works)
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 cup grated cheddar cheese (plus a little extra for topping, if desired)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Ingredient notes:
- For richer flavor, use low-sodium broths and adjust salt at the end.
- Swap the cheddar for Monterey Jack or pepper jack to change the tone.
- To make it lighter, use reduced-fat soups and cheese, or replace half the cheese with part-skim ricotta.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch or similar baking dish.
- Cook the spaghetti according to package directions until just al dente. Drain well and set aside.
- In a large skillet over medium heat, sauté the diced onion and bell pepper with a tablespoon of oil until softened, about 5 minutes. Season lightly with salt and pepper.
- In a large mixing bowl, combine shredded chicken, cream of mushroom soup, cream of chicken soup, chicken broth, grated cheddar, and garlic powder. Stir until smooth.
- Fold the cooked spaghetti and the sautéed onion/pepper into the chicken-and-soup mixture. Taste and adjust seasoning.
- Pour the mixture into the prepared baking dish and spread into an even layer. Top with an extra sprinkle of cheddar if you like.
- Bake for 25–30 minutes, until the casserole is bubbly and the top is lightly golden. Let rest 5 minutes, then garnish with parsley and serve.
Best ways to enjoy it
Pair this casserole with crunchy, bright sides to balance the creaminess:
- A crisp green salad with a vinaigrette.
- Roasted broccoli or green beans for texture and color.
- Warm garlic bread or buttery biscuits to scoop up sauce.
If you want a contrasting protein or another entrée option for a buffet, try a bold, spicy chicken like an air fryer bang bang chicken served alongside — the sweetness and heat play nicely against the creamy pasta.
Storage and reheating tips
- Refrigeration: Cool to room temperature, cover tightly, and refrigerate within 2 hours. Store up to 3–4 days.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: For individual portions, microwave until hot throughout (stir halfway). For the whole dish, reheat covered at 350°F (175°C) until warmed through — internal temperature should reach 165°F (74°C). If topping gets soggy, remove cover for the last 5–10 minutes to crisp the cheese.
Food safety note: Always reheat leftovers until steaming and avoid keeping cooked casserole at room temperature for more than 2 hours.
Pro chef tips
- Don’t overcook the spaghetti. Al dente pasta holds its shape after baking and avoids mush.
- Use shredded warm chicken for better flavor integration, but avoid hot chicken that could make the mix soupy.
- If you prefer a thicker filling, reduce the broth by 1/4 cup. For saucier results, add up to 1/2 cup extra.
- Toast the bell pepper and onion until they begin to caramelize for more depth.
- For extra texture, stir in 1/2 cup frozen peas or corn before baking.
Creative twists
- Tex-Mex: Swap peppers for a can of diced green chiles, use pepper jack, and top with crushed tortilla chips and cilantro.
- Mushroom-forward: Add 1 cup sautéed sliced mushrooms and swap cream of chicken for cream of mushroom (double mushroom goodness).
- Gluten-free: Use gluten-free spaghetti and make sure the canned soups are labeled gluten-free.
- Vegetarian: Replace chicken with shredded jackfruit or a can of drained white beans; use vegetable broth and vegetarian cream soups.
- Crunch topping: Mix panko with melted butter and a little Parmesan and sprinkle on top for a golden crust.
Your questions answered
Q: Can I use rotisserie chicken or leftover turkey?
A: Yes. Rotisserie chicken is a great shortcut and leftover turkey works especially well after holidays.
Q: How long does this take from start to finish?
A: Active prep is about 20–25 minutes. Bake time is 25–30 minutes, so plan for roughly 50–60 minutes total.
Q: Can I make this ahead and bake later?
A: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if starting from chilled.
Q: Is it okay to freeze this casserole?
A: Absolutely. Freeze before or after baking (cover tightly). Thaw overnight in the fridge and reheat until 165°F (74°C).
Q: Any easy swaps for lower sodium?
A: Use low-sodium broth and reduced-sodium canned soups. Taste before adding salt because canned soups can be salty.
If you want printable shopping or prep notes, let me know and I’ll format them for you.
Ultimate Chicken Spaghetti
Ingredients
Main Ingredients
- 8 ounces spaghetti Cooked to al dente
- 1 pound chicken breast, cooked and shredded Rotisserie chicken works well
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth Low-sodium recommended
- 1 cup grated cheddar cheese Plus extra for topping, if desired
- 1/2 cup diced onion
- 1/2 cup diced bell pepper Any color
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley Optional, for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch or similar baking dish.
- Cook the spaghetti according to package directions until just al dente. Drain well and set aside.
- In a large skillet over medium heat, sauté the diced onion and bell pepper with a tablespoon of oil until softened, about 5 minutes. Season lightly with salt and pepper.
- In a large mixing bowl, combine shredded chicken, cream of mushroom soup, cream of chicken soup, chicken broth, grated cheddar, and garlic powder. Stir until smooth.
- Fold the cooked spaghetti and the sautéed onion/pepper into the chicken-and-soup mixture. Taste and adjust seasoning.
- Pour the mixture into the prepared baking dish and spread into an even layer. Top with an extra sprinkle of cheddar if you like.
- Bake for 25–30 minutes, until the casserole is bubbly and the top is lightly golden. Let rest 5 minutes, then garnish with parsley and serve.