Homemade Baked Chicken Spaghetti
Baked Chicken Spaghetti Casserole is my go-to recipe when I need to feed a crowd, and it’s also comforting to have leftovers for the next day. This dish is truly effortless and bubbling with cheese, a mix of tender chicken, veggies, and perfectly cooked pasta in a creamy sauce.
Casserole recipes are a favorite of mine. They are easy to prepare and usually produce enough leftovers, so I don’t have to worry about cooking dinner the next day again. I like to take the time to prep a few meals ahead of time and freeze them, so I have dinner ready for those crazy weeknights. I often meal prep this Cheesy Crack Chicken Casserole and White Pizza Casserole. Knowing that I have something in the freezer to pop in the oven for a cozy homemade meal is just so satisfying.
Table of contents
This Chicken Spaghetti Casserole is such a classic and nostalgic dish that it feels soul-warming. Whether you are making it for a family dinner or a potluck, it always ends up being everyone’s favorite. The spaghetti, meat, and veggies are coated in a luscious cheese sauce that is irresistible. The lightly crunchy and buttery topping bakes to a golden crisp perfection and makes every bite even more crave-worthy.
The recipe is so easy to make, especially if you have leftover chicken from another meal. All you have to do is boil the spaghetti, combine all the ingredients, mix the topping, bake, and enjoy. Since this dish is so easy to prepare, I usually double the ingredients and make two, one for now, and one to freeze. This is a great meal-prep hack that saves me so much energy. The best part? The recipe is highly versatile, so you can also adapt it to your preferences.
Why you will love this recipe
- Effortless: This is one of the easiest casseroles to make. Boil the pasta, mix everything, add the topping, and bake!
- Plenty of leftovers: I always have leftovers the next day so that I can serve them for lunch or even dinner again.
- Versatile recipe: It can be easily adapted based on what you like or have on hand. Use your favorite veggies, pasta, or even gluten-free or whole wheat pasta will work. Make it with other meats, or keep it vegetarian!
- Freezer meal: Make a double batch, fix two casseroles, and freeze one for later. This is one of the best make-ahead meals.
What you will need
- Dry ingredients: I use one pound of Barilla or American Beauty spaghetti. Be sure to get high-quality pasta.
- Wet ingredients: The main liquid is the chicken broth (or cooking liquid), which has to be low-sodium to keep it from making the sauce too salty. Condensed cream of mushroom soup is used for a thick, rich pasta sauce with a velvety texture. I also add sour cream (not the low-fat or fat-free stuff) to make it extra creamy. And of course, I shred two cups of sharp cheddar cheese for melted cheese goodness.
- Meat: I prefer boneless, skinless chicken thighs because they are juicier and have a meatier flavor than breasts.
- Vegetables: Sliced baby bella mushrooms add a rich, hearty flavor with a firm texture, so they will not turn mushy after being baked in the sauce. I also use both red and yellow bell peppers to add color and flavor to the dish.
- Seasonings: I dice a medium onion and mince my garlic instead of using powdered onion and garlic to get a more robust flavor from each. They also add a bit of texture.
- Spices: First, I like to use my homemade poultry seasoning because I can control how much of each spice goes into it. I also add a little extra dried thyme and rosemary for a hint of floral and grassy taste. Then, just a pinch of red pepper flakes along with salt and pepper to taste.
For the topping
- Dry ingredients: I use Ritz cracker crumbs as a crunchy, sweet topping for my spaghetti.
- Wet ingredients: The melted butter is mixed into the crackers to make the crumbly topping similar to a pie crust.
- Cheese: I shred my cheddar cheese just before using for the freshest taste and creamiest texture.
How to make
Preheat the oven: First, I preheat the oven to 375 degrees F and grease my large casserole dish with oil and set it aside.
Cook the chicken: Now, I boil the chicken thighs for 15 to 25 minutes, depending on the size. I remove them when they are 155 degrees F on a meat thermometer. Then, I place them into a large bowl and let them rest for 10 minutes before shredding them.
Boil the spaghetti: Next, I cook the spaghetti in the pot with the water until they are almost al dente. Remember, they will be cooking in the oven as well. While the spaghetti cooks, I dice the veggies.
Combine it all: After the pasta is cooked, I save two cups of the water and drain the rest. Next, I added the drained spaghetti noodles to the bowl with the chicken, then mixed in the soup, sour cream, cheese, onion, garlic, mushrooms, peppers, and spices, stirring until everything was well combined. To this, I add one cup of the cooking liquid (or broth) and salt and pepper to taste before spreading it into the casserole dish.
Add topping: Then, I sprinkle ½ cup of the sharp cheddar cheese on top of the casserole. In a medium bowl, I combine the melted butter with the cracker crumbs until well mixed. Then, I crumble the mixture on top of the casserole and sprinkle the remaining cheddar cheese on top.
Bake: Finally, it goes into the oven for 30 to 40 minutes until it is bubbly and the cheese is fully melted.
Serve: I let it rest for five minutes before serving.
Expert tip
Using cooking liquid instead of broth
In some cases, using cooking liquid is better than using broth, and this is one of them. In this instance, the recipe relies on the flavors from the spices, onions, garlic, and meat rather than the sauce. The cooking liquid in this case not only has the flavors from the chicken, but it also has starch from the pasta, making it ideal for thickening the sauce. Making the sauce creamy and helping it cling to the pasta better is another benefit that broth cannot provide.
More tips to consider:
- Do not overcook the spaghetti, or it will end up rubbery. Remember, it will also be cooking in the oven.
- Shred your cheese. The pre-shredded cheese has additives to keep it from clumping.
- Use rotisserie chicken (or leftovers) to save yourself some time.
- Freshly minced garlic and onion make a big difference in this recipe.
- Be sure to drain the pasta well after cooking it.
Recipe variations and add-ins:
- No chicken: Not in the mood for chicken? Use turkey or ham instead.
- Creamier: Use cream cheese instead of sour cream for an extra creamy sauce.
- Spice it up: Spicy food lovers enjoy it when I add some chopped jalapenos and red pepper flakes.
- More vegetables: Add your favorites like peas, green beans, carrots, celery, and tomatoes.
- Different noodles: Sometimes, I like to be different and use other shapes like fettuccine, tagliatelle, bucatini, pappardelle, or linguini.
- Vegetarian: Skip the meat altogether and load up on veggies, or add tempeh, beans, or tofu.
Serving suggestions:
The main thing I always like to serve with this chicken spaghetti is my homemade breadsticks. The kids love them, and they are perfect for swirling around in the sauce to get every last drop! They are easy to make, and I don’t need a bread machine or kneading—just a little bit of rolling and waiting for them to rise. I often serve this with a salad too. My creamy tomato salad takes just a few minutes with only a handful of ingredients.
If you are hosting a dinner with friends, consider pairing it with a cocktail like this lemonade vodka club soda, which combines citrus and strawberry flavors, or my pineapple mojito, topped with fresh mint and lime. After such a copious dinner, I usually choose to serve something light for dessert, like lemon mousse or berry cobbler.
How to store leftovers:
- Refrigerate: Leftovers will last for up to five days in the fridge in an airtight container.
- Freezing individual portions: To freeze, I like to put my leftovers in freezer bags where they can be stored for up to three months.
- Meal-prep: To freeze, first, transfer the mixture to a buttered 9-by-13-inch freezer-to-oven baking dish. Then, cover tightly with aluminum foil. Freeze for up to 6 months. Bake, frozen, and covered with foil, at 350°F, for 1 hour.
- Defrost: For the best taste and texture, thaw overnight in the fridge.
- Reheating: Reheat in the oven at 350 degrees F for 10 to 15 minutes or in the microwave for 60 to 90 seconds.
Frequently asked questions
If it was not cooked long enough before baking, it may end up getting even harder and drier in the oven. It should be cooked to just under al dente. I like mine to be almost al dente when it is done, so I remove mine one minute before the instructions say it will be finished cooking to al dente. However, cooking it too long can also dry it out and cause it to be hard. Keep an eye on it and make sure it has enough liquid to cover it as well.
Yes, this can be made up to the point of being baked. Then, wrap it in plastic and put it in the fridge for up to two days. Before baking it, though, it should sit out at room temperature for at least 30 minutes to warm up. Cooking it straight from the fridge will result in uneven cooking.
The liquids likely come from the vegetables. Many vegetables release water when they are cooked. The sauce usually thickens up as it cools. If not, I would make a cornstarch slurry and let it simmer for two minutes until it gets thicker. This can also happen if the pasta was not drained properly, so be sure to get all of the excess water out of the pasta before adding it to the dish.
Overcooking is the most common reason. Since the chicken is boiled before being cooked in the oven, it may become overcooked during the boiling process. However, if it is appropriately shredded, that should not be a problem. But if it is way overcooked (165 degrees F or more) and then baked, it will still likely end up being chewy. Shred it more, and hopefully it won’t be too bad.
More casserole recipes to try:
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Homemade Baked Chicken Spaghetti
Ingredients
- 2-2.5 lbs boneless-skinless chicken thighs or chicken breasts
- 1 lb spaghetti
- 2 cans condensed cream of mushroom soup 10.5 oz each
- 1/2 cup sour cream
- 2 cups chicken broth or reserved liquid from cooking the chicken
- 2 cups sharp cheddar cheese grated
- 1 medium onion diced
- 8 ounces baby Bella mushrooms sliced
- 1/2 yellow bell pepper finely diced
- 1/2 red bell pepper finely diced
- 1 tablespoon minced garlic
- 1 teaspoon poultry seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 1 tsp seasoned salt
- Salt and freshly ground black pepper to taste
Topping:
- 1 1/2 cups cracker crumbs I used Ritz crackers
- 8 tablespoons unsalted butter melted
- 1 1/2 cups cheddar cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Grease a 9×13-inch baking dish or large casserole pan with butter or a drizzle of oil, set aside.
Cook Chicken:
- Add chicken thighs or chicken breasts to a medium- to large-sized pot and cover entirely with water.
- Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cover with a lid.
- Boil the chicken for 15 to 25 minutes, depending on size. Use a meat thermometer to check the temperature; it should read 165 degrees Fahrenheit when inserted into the thickest part of the meat.
- Do not discard the water from the pot; instead, remove the chicken from the liquid, transfer it to a large bowl, and shred it.
Cook Spaghetti:
- While waiting, add spaghetti to the pot of water. If necessary, break the spaghetti in half. Drizzle a little oil over it and stir. Cook according to the package instructions, aiming for al dente, which means cooking for 1-2 minutes less than the suggested time, as the spaghetti will continue to cook in the oven.
- While waiting, please chop and dice the vegetables for the recipe.
- After cooking the pasta, reserve 2 cups of the cooking liquid and discard the rest. Then, drain the pasta.
Assemble:
- To the large bowl with shredded chicken, add cooked spaghetti, condensed cream of mushroom soup, sour cream, grated cheese, diced onion, garlic, sliced mushrooms, diced bell peppers, poultry seasoning, dried thyme, dried rosemary, and red pepper flakes. Stir to combine.
- Add 1 cup of broth or reserved cooking liquid and adjust for salt and pepper. If the mixture needs more liquid, add the remaining 1 cup and stir well to combine.
- Transfer the mixture to the prepared baking dish or casserole pan.
Buttery Cracker Topping:
- In a medium bowl, combine cracker crumbs with melted butter until well blended.
Baking:
- Spread the crumb mixture on top of the casserole.
- Sprinkle the remaining 1 1/2 cups of cheese on top. Distribute evenly.
- Bake for 30 to 40 minutes, or until the mixture is bubbly and the cheese is fully melted.
- Let the casserole rest for 10 minutes and serve.
Video
Notes
Using cooking liquid instead of broth
In some cases, using cooking liquid is better than using broth, and this is one of them. In this instance, the recipe relies on the flavors from the spices, onions, garlic, and meat rather than the sauce. The cooking liquid in this case not only has the flavors from the chicken, but it also has starch from the pasta, making it ideal for thickening the sauce. Making the sauce creamy and helping it cling to the pasta better is another benefit that broth cannot provide.More tips to consider:
- Do not overcook the spaghetti, or it will end up rubbery. Remember, it will also be cooking in the oven.
- Shred your cheese. The pre-shredded cheese has additives to keep it from clumping.
- Use rotisserie chicken (or leftovers) to save yourself some time.
- Freshly minced garlic and onion make a big difference in this recipe.
- Be sure to drain the pasta well after cooking it.