Creamy Chicken Spaghetti

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This Creamy Chicken Spaghetti casserole is cheesy, comforting, and easy to make. A family-friendly dinner with make-ahead and freezer options.

Course Main Course

Cuisine American

Keyword spaghetti

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 507kcal

Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
Cook the spaghetti in a large pot of salted, boiling water until it is just al dente. Reserve ½ cup of pasta water for later. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the onion and bell pepper and cook for about 5 minutes, until softened. Stir in the garlic and cook for 1 more minute.
In a large mixing bowl, combine the cream of chicken soup, Rotel tomatoes, sour cream, 1½ cups of the shredded cheese, Italian seasoning, salt, and pepper. Stir in the cooked chicken and sautéed veggies.
Add the drained spaghetti to the sauce mixture and toss to coat everything evenly. Add reserved pasta water, one tablespoon at a time, if the mixture is dry.
Pour the mixture into the prepared baking dish. Top with the remaining ½ cup of shredded cheese.
Bake uncovered for 25–30 minutes, or until bubbly and lightly golden on top.
Garnish with parsley (if using) and serve hot.

Shortcut chicken: Rotisserie chicken or leftover roast chicken works perfectly.
Add a kick: Use spicy Rotel or add a pinch of cayenne pepper for heat.
Make ahead: Assemble earlier in the day and refrigerate until ready to bake. Add 10 extra minutes to bake time.
Freezer-friendly: Wrap tightly before baking and freeze for up to 3 months.