Best 9 Hearty Chicken Spaghetti Casserole Recipes

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Craving a hearty and flavorful dish that combines the comfort of pasta with the savory goodness of chicken? Look no further than the delightful creation of hearty chicken spaghetti casserole. This delectable casserole is a symphony of flavors and textures, featuring tender pieces of chicken nestled amidst a creamy and tangy sauce, enveloped by a comforting embrace of perfectly cooked spaghetti. Whether you're hosting a family dinner, planning a potluck, or simply seeking a comforting meal on a chilly evening, this hearty chicken spaghetti casserole is guaranteed to satisfy your cravings and warm your soul.

Here are our top 9 tried and tested recipes!

CHICKEN SPAGHETTI CASSEROLE RECIPE



Chicken Spaghetti Casserole Recipe image

This Chicken Spaghetti Casserole can transport you back to days when mama was cooking in the kitchen.

Provided by Southern Living Editors

Categories     Casserole

Time 2h35m

Yield Serves 8

Number Of Ingredients 16

1 (4-lb.) whole chicken
4 tablespoons kosher salt
1 bay leaf
8 ounces uncooked spaghetti
3 tablespoons butter
1 large yellow onion, chopped
½ medium-size green pepper, coarsely chopped
2 celery ribs, chopped
2 garlic cloves, minced
1 (10 ¾-oz.) can cream of mushroom soup
1 (28-oz.) can diced tomatoes, drained and chopped
1 teaspoon Worcestershire sauce
4 drops of hot sauce
⅛ teaspoon freshly ground black pepper
Vegetable cooking spray
1 cup (4 oz.) shredded medium Cheddar cheese

Steps:

  • Place first 3 ingredients and water to cover in a large Dutch oven. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven. Cool chicken completely (about 20 minutes). Discard bay leaf. Skin and bone chicken, and cut meat into pieces.
  • Preheat oven to 350°F. Remove and reserve ¼ cup chicken broth. Bring remaining broth in Dutch oven to a boil over high heat. Break spaghetti into thirds, and cook in broth 12 to 15 minutes or until tender; drain well, discarding broth. Return spaghetti to Dutch oven.
  • Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, and sauté 5 minutes or until tender; add to spaghetti. Stir together soup and ¼ cup reserved broth; stir into spaghetti mixture. Stir in chicken, tomatoes, and next 3 ingredients. Add salt to taste. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with cheese.
  • Bake at 350°F for 15 to 20 minutes or until cheese melts.

HEARTY CHICKEN SPAGHETTI CASSEROLE



Hearty Chicken Spaghetti Casserole image

This creamy, cheesy casserole is so hearty and homey that second helpings are a must! -Lynne German, Woodland Hills, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked spaghetti, broken into 3-inch pieces
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup 2% milk
1 medium onion, chopped
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Swiss cheese, divided
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped roasted sweet red peppers
3 tablespoons mayonnaise
1-1/2 teaspoons steak seasoning
1/2 teaspoon dried basil

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.

Nutrition Facts : Calories 549 calories, Fat 25g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 957mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.

CHICKEN SPAGHETTI



Chicken Spaghetti image

With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
  • Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
  • Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
  • Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

CHICKEN SPAGHETTI CASSEROLE



Chicken Spaghetti Casserole image

This easy, cheesy Chicken Spaghetti Casserole is classic comfort food!

Provided by Blair Lonergan

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

16 ounces spaghetti, broken into pieces
4 cups cooked and diced or shredded chicken
½ cup diced green bell pepper
½ cup diced celery
½ cup diced onion
1 (4 ounce) jar diced pimentos, drained or 1 (10 ounce) can Rotel diced tomatoes with green chilies, drained
2 (10.5 ounce) cans condensed cream of mushroom soup, NOT diluted
2 cups chicken broth
1 ½ cups grated cheddar cheese, divided
1 cup finely-diced or grated Velveeta cheese
Salt and pepper, to taste

Steps:

  • Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
  • Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
  • Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
  • Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 528 kcal, Carbohydrate 54 g, Protein 42 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1123 mg, Fiber 3 g, Sugar 6 g

CHICKEN SPAGHETTI CASSEROLE I



Chicken Spaghetti Casserole I image

For some reason or another, this seems to be a favorite of the men in my family.

Provided by Marty

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
¼ cup chopped pimento peppers
¼ cup chopped green bell pepper
½ cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 34 g, Cholesterol 99 mg, Fat 18.6 g, Fiber 1.7 g, Protein 37.1 g, SaturatedFat 9.5 g, Sodium 618.2 mg, Sugar 3 g

SPAGHETTI CHICKEN CASSEROLE



Spaghetti Chicken Casserole image

For some reason or other, this seems to be a favorite of the men in my family.

Provided by Marty

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
¼ cup chopped pimento peppers
¼ cup chopped green bell pepper
½ cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
  • In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9x13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 34 g, Cholesterol 99 mg, Fat 18.6 g, Fiber 1.7 g, Protein 37.1 g, SaturatedFat 9.5 g, Sodium 618.2 mg, Sugar 3 g

SHREDDED CHICKEN & SPAGHETTI CASSEROLE



Shredded Chicken & Spaghetti Casserole image

This recipe was formed when I didn't want to go grocery shopping, so I did an inventory of ingredients in my house, went to supercook.com, and found a recipe for chicken and spaghetti casserole. I modified it a bit, and here's the result. *Note... I just love the hearty/homestyle taste of this casserole. Cheesy, warm and oh-so-delicious. 8 chicken thighs (or 6 breasts) Olive oil Butter 1 small onion (or 8 pearl onions) diced small 2 cloves garlic, diced Salt Pepper **Cream of mushroom soup (approximately 10 oz) 4 medium-sized ripe tomatoes- diced 1/4 cup chopped bell pepper (optional) 2 teaspoons parsley (optional) 1 can of tomato sauce 1 1/2 cups shredded Italian cheeses (of your choice... I use mozzarella, Parmesan and asiago) 1 (10 oz) bag of frozen peas, partially thawed 3 tablespoons flour 12 oz spaghetti, broken in half (& cooked for 6-7 minutes)

Provided by Lana Christine

Categories     Chicken

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

8 chicken thighs or 6 chicken breasts
olive oil
butter
1 small onions, diced small or 8 white pearl onions
2 garlic cloves, diced
salt
pepper
1 (10 ounce) can cream of mushroom soup
4 whole tomatoes (diced)
1/4 cup chopped bell pepper (optional)
2 teaspoons parsley (optional)
1 (8 ounce) can tomato sauce
1 1/2 cups cheese (parmesan , Asiago and mozarella)
1 (10 ounce) bag frozen peas, partially thawed
3 tablespoons flour
12 ounces spaghetti, broken in half (& cooked for 6-7 minutes)

Steps:

  • FIRST:.
  • Thaw chicken.
  • Butter (or oil) a large glass baking dish.
  • Place chicken in dish.
  • Melt 1/3 cup butter (or substitute margarine or oil) and slather on chicken.
  • Dash salt and pepper on to taste.
  • Sprinkle uncooked garlic and onion over chicken to taste.
  • Bake on 425 for 20 minutes (while you're cooking everything else).
  • WHILE THE CHICKEN COOKS:.
  • In a large pot, start water boiling for spaghetti, add a dash of salt and oil (cover for faster boiling).
  • Add pasta and cook for 6 minutes, drain & rinse with cold water, set aside.
  • In a sauce pan (or skillet), sautee onions and garlic in oil until slightly browned.
  • Add cream of mushroom soup, stir.
  • Add tomatoes, bell pepper, parsley, and green peas.
  • Add tomato sauce, stir.
  • Cook for 2-3 minutes.
  • Add shredded Italian cheese, stir until melted.
  • Add flour, stir.
  • Cover, cook until thickened (4-6 minutes) stirring often.
  • ONCE CHICKEN IS DONE COOKING:.
  • Bring chicken out of oven, set aside in separate dish to cool.
  • Set aside dish to cool (& while you're cooking, clean the baking dish, re-butter/oil it and use it for your casserole).
  • Once chicken cools, tear it off the bone and shred it to the consistency of your liking.
  • Mix chicken, sauce, and spaghetti together in casserole dish.
  • Top with parmesan.
  • Bake on 425 for 45 minutes.

Nutrition Facts : Calories 690.2, Fat 30.1, SaturatedFat 10.6, Cholesterol 123.4, Sodium 958.7, Carbohydrate 64.2, Fiber 5.8, Sugar 8.9, Protein 39.7

MILLION DOLLAR CHICKEN CASSEROLE



Million Dollar Chicken Casserole image

Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.

Provided by Amanda Stanfield

Categories     Chicken Casserole

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (10.5 ounce) can cream of chicken soup
1 cup cottage cheese
½ cup sour cream
4 ounces cream cheese, at room temperature
1 ½ teaspoons Creole seasoning
½ teaspoon onion powder
1 teaspoon garlic powder, divided
5 cups shredded rotisserie chicken
1 cup finely chopped yellow onion
1 tablespoon chopped fresh parsley
30 buttery round crackers (such as Ritz®), crushed
4 tablespoons unsalted butter, melted
1 cup shredded mozzarella cheese
1 teaspoon sliced scallions, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
  • Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
  • Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
  • Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg

CHICKEN SPAGHETTI CASSEROLE (TASTE OF HOME)



Chicken Spaghetti Casserole (Taste of Home) image

Made this tonight for the family and it was all thumbs up around the table. Very good, quick and easy to make and flavorful. This is a "Taste of Home Recipe." I'm going to write it exactly as written in the magazine, although I did make some minor changes that I will add here: Instead of spaghetti, I used Angel Hair Pasta, which is what we prefer in a dish like this. I used a sweet red pepper that was not roasted although I did chop and saute it along with the chopped onion, mushrooms and garlic. Garlic was not a listed ingredient in the original recipe, but I add it to almost everything. The recipe did not call for sauteeing the vegetables, but I usually do because I prefer to be certain that they are tender, not crisp to the bite. I'm not fond of biting into raw/crisp onions and peppers. I also feel that flavors blend better when sauteed together. I used a cheddar/jack cheese blend rather than sharp cheddar and Swiss cheeses only because it's what I had on hand. I'm sure that the this recipe would be wonderful as written, but I guarantee it's great with my changes as well. Enjoy!

Provided by Happy Hippie

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

8 ounces spaghetti, uncooked, broken into 3-inch pieces
3 cups cooked chicken, cubed
10 3/4 ounces condensed cream of chicken soup, undiluted
1 medium onion, chopped
1 cup 2% low-fat milk
4 ounces sharp cheddar cheese, shredded, divided
4 ounces swiss cheese, shredded, divided
4 ounces mushroom stems and pieces, drained
1/2 cup roasted sweet red pepper, chopped
3 tablespoons mayonnaise
1 1/2 teaspoons steak seasoning (Montreal Steak Seasoning was used)
1/2 teaspoon dried basil

Steps:

  • Cook spaghetti according to package directions.
  • In large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning (I used Montreal Steak Seasoning) and basil.
  • Drain spaghetti.
  • Add to chicken mixture.
  • Toss to coat.
  • Transfer to a greased or nonstick sprayed 13 inch x 9 inch baking dish.
  • Cover and bake at 350 degrees for 20 minutes.
  • Uncover and sprinkle with remaining cheeses.
  • Bake an additional 5-10 minutes longer or until heated through and cheese is melted.
  • Note: Montreal Steak Seasoning is the steak seasoning that was used in th recipe.

Nutrition Facts : Calories 523.3, Fat 23.1, SaturatedFat 10.5, Cholesterol 99, Sodium 827.1, Carbohydrate 41.7, Fiber 2.9, Sugar 6.5, Protein 36.1

Tips:

  • Select the Right Chicken: Opt for boneless, skinless chicken breasts or thighs for a lean and tender protein.
  • Cook the Chicken Thoroughly: Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
  • Use a Quality Sauce: Choose a flavorful sauce that complements the chicken and pasta, such as a creamy Alfredo, tangy marinara, or a rich pesto.
  • Don't Overcook the Pasta: Cook the pasta according to the package instructions, but aim for al dente (slightly firm) to prevent mushy noodles.
  • Layer Wisely: Create distinct layers of chicken, sauce, pasta, and cheese for a visually appealing and flavorful casserole.
  • Top with aCrispy Crust: Sprinkle a layer of bread crumbs, grated Parmesan cheese, or crushed crackers on top before baking for a golden brown crust.

Conclusion:

Chicken spaghetti casserole is a versatile and satisfying dish that combines the comforting flavors of chicken, pasta, sauce, and cheese. With its ease of preparation and customizable ingredients, it's a great choice for busy weeknight meals or special gatherings. Experiment with different sauces, cheeses, and toppings to create your unique take on this classic casserole.

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