Creamy, cheesy Baked Chicken Spaghetti is my new favorite dinner recipe! Family friendly and kid approved, this chicken Rotel spaghetti bake is SO easy to make. Just 10 minutes prep for a creamy, delicious dish!
I know firsthand how hard dinnertime can be! It’s so easy to get stuck in a rut, or just run out of time and energy at the end of the day to come up with something that everyone is going to like. That’s why I’m obsessed with this Baked Chicken Spaghetti recipe!
I love this baked chicken spaghetti casserole, not only because it’s delicious, but because it’s super easy to throw together. Just 10 minutes of work and it’s in the oven, baking until bubbly perfection! All we need is a side salad or some roasted veggies, maybe some bread, and dinner is served. Crisis averted!
Why I LOVE this recipe!
- SUPER family friendly – I’m not exaggerating when I say that everyone loves this Baked Chicken Spaghetti!
- Uses up leftovers – This cheesy chicken baked spaghetti uses already-cooked chicken; the perfect use for leftover chicken from another meal.
- Only 8 ingredients – A simple dinner that tastes THIS good? Sign me up!
- Just 10 minutes prep – With just a few minutes hands-on time, there’s no downside to this chicken baked spaghetti casserole.
- Perfect for meal trains & dinner deliveries – Easy to make and portable, I love this Baked Chicken Spaghetti for friends who have just had a baby or who need a little extra dinner help.
Recipe Notes
This Baked Chicken Spaghetti recipe is as simple as promised! Just 8 ingredients for a family friendly dinner.
In this section I am going to go through a few tips and tricks I use for how to make Chicken Spaghetti to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – You’ll need 3 cups cooked chicken. I like to use leftover chicken from another meal, or rotisserie chicken from the grocery store. Easy!
- Spaghetti – You’ll want to break the spaghetti noodles in half so it’s easier to eat.
- Cream of chicken soup & cream of mushroom soup – One can each. I love the creaminess and flavor that canned cream soups add, plus you can’t argue with the ease of using them!
- Sour cream – I love sour cream in baked spaghetti because it makes an ultra creamy sauce and just a touch of tangy flavor. I prefer full-fat for the creamiest baked chicken spaghetti casserole.
- Rotel tomatoes with green chiles – A key ingredient for this chicken Rotel spaghetti bake! It adds color and amazing flavor.
- Chicken broth – You’ll need one cup of broth.
- Cheddar cheese – I prefer sharp cheddar in this cheesy chicken baked spaghetti, but you can go with mild or medium if that’s your preference.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Chicken Alfredo Spaghetti Bake– Add 1/2 teaspoon garlic powder and swap the cheddar for 2 cups shredded Parmesan cheese.
- Chicken Bacon Ranch Spaghetti Bake– Mix in 1/2 cup of diced cooked bacon bits and 2 tablespoons Ranch seasoning for a chicken-bacon-ranch spin.
- Baked Turkey Spaghetti– Swap the chicken for shredded cooked turkey. Perfect for holiday leftovers!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Baked Chicken Spaghetti.
Preheat the oven to 350°F. Add the cooked spaghetti and shredded chicken to your baking dish.
Top with the cream of mushroom soup, cream of chicken soup, and sour cream.
Add the can of Rotel.
Mix well.
Top with shredded cheddar cheese.
Bake until the casserole is hot and bubbly.
Recipe Tips
- Save leftover chicken – Use chicken from earlier in the week, or use up the rest of that rotisserie chicken. This Baked Chicken Spaghetti is perfect for leftovers! You can even collect leftover chicken in a freezer bag and keep it in a freezer. Once you have 3 cups of chicken, you’re on your way to chicken baked spaghetti casserole!
- Spray your baking dish for easy clean-up – If I know I won’t have a lot of time for washing dishes, I’ll spray my casserole dish with non-stick cooking spray before adding the casserole ingredients. While you’re at it, give your cheese grater a spritz before using it, too, for much easier clean-up.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep ahead – Mix your chicken baked spaghetti casserole together up to the point of baking, then cover tightly with plastic wrap and place in the fridge for up to 3 days. When you’re ready to bake it, remove it from the fridge, remove the plastic wrap, and proceed with the recipe.
- Freeze ahead – Assemble Baked Chicken Spaghetti up to the point of baking, then cover tightly with plastic wrap and foil and freeze for up to 6 months. Thaw overnight in the fridge and bake as directed.
Freezer Meal Instructions
Making this Baked Chicken Spaghetti recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Assemble the recipe up to the point of baking.
- Wrap tightly in plastic wrap and add a layer of foil to protect against freezer burn.
- Label and transfer to the freezer.
- Thaw in the fridge overnight then proceed with baking.
How to Freeze Baked Chicken Spaghetti After Cooking
- Allow cooked Baked Chicken Spaghetti to cool to room temp.
- Separate into individual portion sizes and place in freezer-safe bags or containers.
- Label and transfer to the freezer.
- Thaw overnight in the fridge then reheat in the oven or microwave.
What to Serve with Baked Chicken Spaghetti
Since this protein based dinner has the delicious flavors of chicken, sour cream, and cheddar, it will pair well with many of your favorite classic side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Kale Salad or Italian House Salad
- Garlic Roasted Vegetables
- Pesto Cheese Bread or Best Ever Garlic Bread
Baked Chicken Spaghetti Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Recipe FAQ’s
How long to bake chicken spaghetti?
You’ll want to bake chicken spaghetti for 35-45 minutes.
What temperature do you cook chicken spaghetti at?
I like to cook my chicken spaghetti bake at 350°F. This way, it warms through completely without browning too much around the edges.
More EASY Pasta Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy pasta recipes here, or see a few of our readers favorite recipes below.
Baked Chicken Spaghetti
Ingredients
- 3 cups shredded chicken
- 16 ounces spaghetti, broken in half
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 can Rotel tomatoes with green chiles, (10.5 ounce)
- 1 cup chicken broth
- 3 cups shredded sharp cheddar cheese, divided
Instructions
- Preheat oven to 350˚F.
- Cook spaghetti per package instructions to al dente (slightly firm.)
- While the spaghetti cooks, combine the cream of chicken soup, cream of mushroom soup, sour cream, Rotel, 2 cups of shredded cheddar cheese, and chicken broth. Then stir in the chicken and spaghetti.
- Transfer to a 9×13 inch casserole dish and top with remaining cheddar cheese. Bake for 35-45 minutes or until casserole is hot and edges are bubbly.
Recipe Notes
- Cheddar cheese: You can use mild, medium, or sharp.
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