Description
This Ultimate Chicken Spaghetti is a comforting and flavorful baked pasta dish loaded with tender shredded chicken, sautéed vegetables, creamy soups, Rotel tomatoes, and a blend of cheeses. Perfect for a family dinner, it’s baked until bubbly and golden, offering a satisfying meal that combines creamy textures with hearty flavors.
Ingredients
Scale
Pasta and Chicken
- 12 oz spaghetti
- 2 cups cooked, shredded chicken
Vegetables and Aromatics
- 2 tablespoons butter
- 1 small onion, diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
Liquids and Seasonings
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) Rotel tomatoes, drained
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheeses
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare it for the casserole.
- Cook spaghetti. Boil the spaghetti according to package directions until al dente, then drain well and set aside.
- Sauté vegetables. In a large skillet, melt the butter over medium heat. Add the diced onion, green bell pepper, and minced garlic and sauté for about 3-4 minutes until the vegetables are softened and fragrant.
- Add soups and tomatoes. Stir in the cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, and chicken broth into the skillet, mixing everything thoroughly.
- Season the sauce. Add Italian seasoning, paprika, salt, and black pepper to the mixture, stirring well to combine all the flavors evenly.
- Mix in chicken. Reduce the heat to low, then add the shredded cooked chicken. Stir until the chicken is fully coated with the sauce.
- Combine pasta and sauce. Toss the cooked spaghetti into the skillet with the sauce and chicken, mixing well to ensure the pasta is evenly coated.
- Assemble the casserole. Transfer the spaghetti mixture into the prepared baking dish, spreading it out evenly. Top the dish with shredded cheddar, mozzarella, and grated Parmesan cheeses evenly over the top.
- Bake until bubbly. Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes, until the cheese has melted completely and is bubbly and lightly golden.
- Rest and serve. Remove the casserole from the oven and let it rest for 5 minutes to meld flavors and firm up slightly before serving.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience.
- Drain the Rotel tomatoes well to prevent excess liquid in the casserole.
- For extra cheesy topping, sprinkle additional cheddar or mozzarella before baking.
- Leftovers can be refrigerated up to 3 days and reheated in the oven.
- Feel free to add extra veggies like mushrooms or jalapeños for added texture and flavor.
