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Easy Chicken Spaghetti – A Cheesy Weeknight Dinner Favorite
This Chicken Spaghetti is a cheesy, creamy baked casserole made with tender chicken, pasta, and a rich sauce. A crowd-pleaser and freezer-friendly!
Ingredients
- 12 oz spaghetti cooked and drained
- 2 cups cooked chicken shredded (rotisserie or leftover)
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of chicken soup
- 1 10 oz can Rotel (diced tomatoes with green chilies), undrained
- 1/2 cup chicken broth
- 2 cups shredded cheddar cheese divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Optional: chopped parsley or green onions for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13" baking dish.
- In a large bowl, combine:
- Cream of mushroom soup
- Cream of chicken soup
- Rotel
- Chicken broth
- 1 ½ cups cheddar cheese
- Garlic powder, onion powder, salt, and pepper
- Fold in the shredded chicken and cooked spaghetti until well coated.
- Transfer mixture to the prepared baking dish. Top with the remaining 1/2 cup of cheese.
- Bake for 25–30 minutes, until bubbly and cheese is melted.
- Garnish with fresh parsley or green onions if desired. Serve warm!
Notes
- You can swap in cream of celery soup for a different flavor.
- Make it spicy: add cayenne pepper or use spicy Rotel.
- Freeze before baking for up to 2 months—just thaw overnight and bake.
- Great with a side of garlic bread and a green salad!
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 28gFat: 20g