Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Course: Dinner, Casserole
Cuisine: American Southern

Introduction

This cheesy chicken spaghetti recipe is a comforting classic that’s creamy, hearty, and full of bold, familiar flavors. Tender shredded chicken is baked with spaghetti in a rich, cheesy sauce that’s seasoned to perfection and easy to customize. It’s a family-friendly weeknight favorite that makes great leftovers, too.
We grew up eating this after church on Sundays—it’s that nostalgic and always hits the spot.

Why I Love This Chicken Spaghetti Recipe

There’s just something magical about combining pasta, cheese, and chicken into one bubbling, golden casserole dish. It’s easy to prep ahead, budget-friendly, and always gets devoured.

• One-pan comfort food – Everything bakes together beautifully
• Kid- and freezer-friendly – Mild flavors, creamy texture
• Flexible ingredients – Great way to use leftover chicken or pantry staples
• Cheesy goodness – Velveeta and cheddar melt into the creamiest sauce
• Make-ahead winner – Perfect for potlucks, meal trains, and busy nights

Key Ingredients

Spaghetti (12 oz): Classic long pasta that holds the cheesy sauce well. Break in half before boiling for easier mixing.
Cooked Chicken (2 cups shredded): Use rotisserie chicken, leftover grilled chicken, or even poached breast or thigh meat.
Cream of Mushroom Soup (1 can): Base for the creamy sauce. Cream of chicken can also be used.
Diced Tomatoes with Green Chilies (1 can, drained): Adds tang and subtle spice. Use Rotel for extra kick.
Velveeta Cheese (8 oz): The ultimate melt-in-your-mouth cheese—mild, smooth, and creamy.
Shredded Cheddar (1 cup): Sharpness balances out the creaminess.
Chicken Broth (½ cup): Helps loosen the sauce and adds savory depth.
Onion & Garlic (½ cup chopped onion + 2 cloves minced): Aromatics that add flavor to the base.
Olive Oil or Butter (1 tbsp): Used for sautéing the onion and garlic.
Salt, Pepper, and Paprika (to taste): Simple seasonings to round out the dish.

How to Make This Chicken Spaghetti Recipe

Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, then drain and set aside.

Step 2: Sauté the Aromatics
In a large skillet, heat oil or butter over medium heat. Sauté chopped onion and garlic until softened and fragrant, about 3–4 minutes.

Step 3: Make the Cheese Sauce
Add the cream of mushroom soup, diced tomatoes with green chilies, Velveeta, and chicken broth to the skillet. Stir constantly over low heat until the cheese melts and forms a creamy sauce.

Step 4: Combine with Chicken and Pasta
Add shredded chicken and cooked spaghetti into the sauce. Toss everything together until well mixed and evenly coated. Season with salt, pepper, and a pinch of paprika.

Step 5: Transfer to Baking Dish and Top with Cheese
Pour the mixture into a greased 9×13-inch casserole dish. Top with shredded cheddar cheese.

Step 6: Bake Until Bubbly
Bake at 350°F for 20–25 minutes or until bubbly and lightly golden on top. Serve warm.

Chef’s Tips & Variations

• Don’t overcook the pasta – Undercook it slightly so it doesn’t get mushy when baked
• Add veggies – Mix in bell peppers, mushrooms, or spinach for added texture and nutrition
• Spice it up – Add extra Rotel, jalapeños, or hot sauce for more heat
• Swap the protein – Use leftover turkey, ground beef, or even canned chicken in a pinch
• Make it ahead – Assemble the casserole up to 24 hours in advance and bake when ready
• Double it – Feed a crowd or freeze one for later

What to Serve With Chicken Spaghetti

This creamy casserole pairs best with fresh, crisp, or baked sides:

• Garlic bread or Texas toast – For scooping up all the cheesy goodness
• Green salad with vinaigrette – Light, refreshing contrast
• Roasted or steamed broccoli – Easy veggie side
• Southern-style green beans – Classic pairing
• Fruit salad or coleslaw – Bright and balancing

WPRM Recipe Card

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Course: Dinner
Cuisine: American Southern
Calories: ~530 per serving (approximate)

Ingredients

• 12 oz spaghetti, broken in half
• 2 cups cooked, shredded chicken
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 8 oz Velveeta cheese, cubed
• 1 cup shredded sharp cheddar cheese
• ½ cup chicken broth
• ½ cup chopped yellow onion
• 2 garlic cloves, minced
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• ¼ tsp paprika (optional)

Equipment

• Large pot
• Large skillet
• 9×13-inch baking dish
• Mixing spoon
• Cheese grater
• Measuring cups and spoons

Method

1. Cook Spaghetti: Boil spaghetti in salted water until al dente. Drain and set aside.
2. Sauté Onion & Garlic: Heat olive oil or butter in a skillet. Cook onion and garlic until soft and fragrant.
3. Make Sauce: Add soup, drained tomatoes, Velveeta cubes, and broth. Stir over low heat until cheese is fully melted and smooth.
4. Combine Pasta & Chicken: Add cooked spaghetti and shredded chicken to the skillet. Toss until coated and evenly mixed. Season with salt, pepper, and paprika.
5. Assemble Casserole: Pour mixture into a greased 9×13-inch baking dish. Top with shredded cheddar.
6. Bake: Bake at 350°F for 20–25 minutes, until bubbly and cheese is melted on top. Let rest for 5 minutes before serving.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze baked or unbaked casserole wrapped tightly for up to 2 months. Thaw before reheating.
• Reheating: Cover with foil and warm in the oven at 350°F until heated through, or microwave individual portions.
• Make It Creamier: Stir in ½ cup sour cream or a few tablespoons of cream cheese for an extra rich sauce.
• Top Tip: Shred your own cheddar—it melts smoother than pre-shredded.