Chicken Spaghetti: The Cheesy, Creamy Casserole Everyone Begs For

Chicken spaghetti is the ultimate comfort food that combines tender chicken, creamy mushroom sauce, perfectly cooked pasta, and plenty of sharp cheddar cheese into one glorious casserole. It’s creamy, cheesy, and packed with flavor in every single bite.

Love More Spaghetti Recipes? Try My One Pot Cowboy Spaghetti or this One Pot Spaghetti with Meat Sauce next.

Why You’ll Love This Recipe

This chicken spaghetti is comfort food at its absolute finest! Creamy, cheesy, and full of tender chicken, this comforting pasta dish is a family favorite. It’s simple to make, rich in flavor, and perfect for a cozy weeknight meal everyone will love.

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Ingredient List

For the Chicken and Broth:

• 1 cut-up fryer chicken (or 2 cups cooked chicken from any source)
• Water for boiling

For the Casserole:

• 3 cups spaghetti, uncooked and broken into 2-inch pieces
• 2 cans cream of mushroom soup
• 3 cups grated sharp cheddar cheese (divided: 2 cups for mixing, 1 cup for topping)
• ¼ cup finely diced green pepper
• ¼ cup finely diced onion
• 1 (4-oz.) jar diced pimentos, drained
• 2 cups reserved chicken broth from pot
• 1 tsp Lawry’s Seasoned Salt
• ⅛ tsp to ¼ tsp cayenne pepper (adjust to taste)
• Salt and pepper, to taste

Friendly Notes:

• Chicken substitute: Use a rotisserie chicken, leftover cooked chicken, or just chicken breasts if you prefer all white meat!
• Soup swap: Cream of chicken soup works beautifully too if you prefer it over mushroom.
• Cheese options: Sharp cheddar is my favorite, but medium cheddar or even a Mexican cheese blend works in a pinch.
• Spice level: Start with ⅛ teaspoon cayenne if you’re sensitive to heat, or skip it entirely for kid-friendly version.

Why These Ingredients Work

Let me break down why each ingredient plays such an important role in this heavenly casserole:

Cream of Mushroom Soup: This creates the creamy, velvety base that holds everything together. It adds depth and richness without requiring you to make a sauce from scratch.

Sharp Cheddar Cheese: The sharp flavor cuts through the creaminess and adds that tangy, bold cheese taste we all crave. Using a full 4 cups total (including the topping) ensures every bite is cheesy perfection.

Chicken Broth: Cooking the spaghetti in homemade chicken broth instead of plain water infuses the pasta with incredible flavor from the inside out. This is what separates good chicken spaghetti from GREAT chicken spaghetti!

Pimentos: These add little pops of sweet, mild pepper flavor and gorgeous red color throughout the dish.

Lawry’s Seasoned Salt: This is the secret weapon! It adds a complex blend of seasonings that elevates the entire casserole without you having to measure out a dozen spices.

Cayenne Pepper: Just a touch adds warmth and depth without making it spicy. It wakes up all the other flavors beautifully.

Finely Diced Vegetables: Keeping the onion and green pepper diced very small ensures they blend seamlessly into the casserole, adding flavor without chunks that picky eaters might object to.

Essential Tools and Equipment

• Large pot for boiling chicken
• Measuring cups
• Large mixing bowl for combining all ingredients
• Sharp knife and cutting board for dicing vegetables and chicken
• Colander for draining spaghetti
• 9×13 casserole dish (or any similar-sized baking dish)
• Aluminum foil (optional, for covering if cheese browns too quickly)
• Wooden spoon or spatula for mixing

How To Make Chicken Spaghetti

Step 1: Boil the Chicken

Fill a large pot with water and bring it to a rolling boil. Add your cut-up fryer chicken and bring it back to a boil. Let it boil for a few minutes, then turn the heat down to medium-low and let it simmer gently for 30-45 minutes until the chicken is tender and falling off the bone. Your kitchen is going to smell amazing!

Step 2: Reserve the Broth

Once your chicken is cooked through and tender, carefully remove it from the pot and set it aside on a plate to cool. Here’s the important part: don’t throw out that broth! Dip a measuring cup into the pot and retrieve 2 full cups of that golden, flavorful broth—we’re going to use it in the casserole. After you’ve measured out what you need, crank the heat back up to high for cooking the pasta.

Step 3: Shred the Chicken

Allow the chicken to cool just enough so you can handle it without burning your fingers. Then pick all the meat off the bones—it’s like a treasure hunt finding all the good meat! You’ll need 2 cups of packed, cooked chicken. This is actually kind of therapeutic, I promise!

Step 4: Cook the Spaghetti

Break your thin spaghetti into 2-inch pieces (about 2½ to 3 cups uncooked). Dump those pieces into the boiling chicken broth and cook for several minutes until very al dente—it should still have a nice “bite” to it. Do NOT overcook it because you’ll be baking the dish later and it will continue cooking. Drain and set aside.

Step 5: Prep Your Vegetables

While things are cooling, finely dice your green pepper and onion—and I mean FINELY! Keep everything diced very small to ensure widespread acceptance by everyone at your table. Drain your jar of pimentos and dice them up if they came sliced.

Step 6: Combine Everything

Place your cooked spaghetti into a large mixing bowl. Add the shredded chicken, both cans of cream of mushroom soup, diced green pepper, onion, pimentos, 2 cups of grated sharp cheddar cheese, 1 teaspoon Lawry’s Seasoned Salt, generous black pepper, and ⅛ to ¼ teaspoon cayenne pepper (if you’re using it). Give it a good stir to start bringing everything together.

Step 7: Add the Broth Gradually

Here’s where you need to pay attention! Start adding the chicken broth, beginning with 1 cup. Stir it in, then add a little more at a time. You want the mixture to be stirrable and creamy but definitely not soupy. I usually stop just short of using the full 2 cups—every batch is a little different depending on how much your pasta absorbed.

Step 8: Taste and Adjust Seasoning

This is critical, friends! Taste your mixture before it goes into the oven. Does it need more salt? More pepper? A little more cayenne for warmth? Make sure it’s seasoned enough because underseasoned casseroles are just sad. This is your chance to make it perfect!

Step 9: Transfer to Baking Dish

Spoon your beautiful mixture into a casserole pan—any shape will do, though a 9×13 is perfect for this amount. Spread it out evenly, then top with that additional 1 cup of grated sharp cheddar. Don’t be shy with the cheese on top; that’s the golden, bubbly crown that makes everyone’s eyes light up!

Step 10: Bake Until Bubbly

Pop it into a preheated 350°F oven and bake for 35-45 minutes until it’s hot, bubbly, and the cheese on top is melted and gorgeous. If the cheese starts to get too brown before the casserole is heated through, just tent a piece of foil over the top.

You Must Know

The spaghetti MUST be cooked al dente! This is not the time for tender, fully-cooked pasta. You want it to still have a bite because it’s going to continue cooking in the oven. Overcooked spaghetti will turn mushy in the casserole, and nobody wants that.

Season generously before baking! Casseroles have a way of dulling flavors, so what tastes perfectly seasoned in the bowl might taste bland after baking. Be bold with your seasonings!

Personal Secret: I always add an extra pinch of Lawry’s Seasoned Salt and a little more cayenne than I think I need.

Pro Tips & Cooking Hacks

• Don’t skip the homemade broth step! Yes, you could use store-bought broth, but cooking your own chicken creates a richer, more flavorful base that makes this dish truly special.
• Keep your dice small and uniform. When vegetables are finely diced, even picky eaters won’t pick them out. Everything melts into the creamy sauce and just adds flavor.
• Use sharp cheddar, not mild. The sharpness cuts through the creaminess and gives the dish so much more personality. Mild cheddar can taste bland in comparison.
• Add the broth gradually. Every batch of pasta absorbs liquid differently, so add it slowly and check consistency as you go. You can always add more, but you can’t take it back!
• Let the casserole rest for 5-10 minutes after baking. This helps it set up slightly and makes serving so much easier.

Common Mistakes to Avoid:

• Overcooking the pasta before baking (results in mushy texture)
• Using pre-shredded cheese (it doesn’t melt as smoothly—grate your own!)
• Not seasoning enough (always taste before baking!)
• Making the mixture too soupy (it won’t hold together when served)
• Skipping the cayenne entirely (even ⅛ teaspoon adds warmth without heat)

Flavor Variations & Suggestions

Veggie Boost: Add ½ cup of finely diced celery, or stir in a cup of frozen peas for extra vegetables and color.

Mexican-Inspired: Swap the cream of mushroom soup for cream of chicken with green chiles, use Monterey Jack cheese instead of cheddar, and add a can of drained Rotel tomatoes. Top with crushed tortilla chips!

Mushroom Lovers: Sauté a cup of sliced mushrooms and fold them into the mixture for extra earthy flavor.

Extra Protein: Crumble in some cooked bacon for a smoky twist that’ll make this even more irresistible.

Italian Twist: Replace the pimentos with sun-dried tomatoes and add a teaspoon of Italian seasoning to the mixture.

Lighter Version: Use light cream of mushroom soup and reduced-fat cheese to cut some calories without sacrificing too much flavor.

Make-Ahead Options

This is where chicken spaghetti really shines! It’s perfect for meal planning:

Assemble and Refrigerate: Prepare the entire casserole up through Step 9 (topped with cheese but not baked). Cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20-30 minutes, then bake as directed. You may need to add 5-10 extra minutes to the baking time since it’s starting cold.

Freeze for Later: Assemble the casserole in a freezer-safe dish, wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Alternatively, you can bake from frozen—just add 20-30 minutes to the baking time and cover with foil for the first half of baking.

Cooked Chicken Shortcut: Cook and shred your chicken up to 2 days ahead. Store in an airtight container in the fridge until you’re ready to assemble the casserole.

Recipe Notes & Baker’s Tips

• About that fryer chicken: Using a whole cut-up fryer gives you a nice mix of dark and light meat, which adds more flavor to the dish. But if you prefer all white meat, just use chicken breasts. Or take the shortcut route and grab a rotisserie chicken from the store—no one will know, and I won’t tell!
• Broth consistency matters: The amount of broth you’ll need can vary slightly depending on how much liquid your pasta absorbed. Trust your eyes and your spoon—it should look creamy and stirrable, not soupy or dry.
• Casserole dish size: I typically use a 9×13 pan, but an 11×7 or even a 10-inch round baking dish works fine. Just make sure your dish is deep enough to hold everything without overflowing!
• Fresh vs. jarred pimentos: I always use jarred because they’re convenient and perfectly roasted. If you can’t find them, you can use ¼ cup of roasted red peppers from a jar instead.

Serving Suggestions

This chicken spaghetti is hearty enough to be the star of the meal, but I love serving it with:

• A simple green salad with ranch or Italian dressing to cut through the richness
• Garlic bread or Texas toast for soaking up every bit of that creamy sauce
• Steamed green beans or roasted broccoli for a veggie side
• Sliced tomatoes with a sprinkle of salt and pepper for freshness
• Pickles or pickled jalapeños on the side for people who like a little tang and crunch

This casserole is perfect for Sunday dinners, potluck gatherings, feeding a crowd after a game, or those busy weeknights when you need comfort food that practically makes itself. It also reheats beautifully, so leftovers are actually exciting!

How to Store Your Chicken Spaghetti

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day as everything melds together!

Freezer: This casserole freezes beautifully! Store in individual portions or in a freezer-safe container for up to 3 months. Make sure it’s wrapped well to prevent freezer burn.

Reheating Instructions:

• Microwave: Reheat individual portions on high for 2-3 minutes, stirring halfway through. Add a splash of milk or broth if it seems dry.
• Oven: For the whole casserole, cover with foil and reheat at 350°F for 20-25 minutes until heated through. Remove foil for the last 5 minutes to re-crisp the cheese on top.
• From Frozen: Thaw overnight in the fridge first for best results, then reheat as directed above.

Allergy Information

Contains:

• Dairy (cheese, cream of mushroom soup)
• Wheat/Gluten (pasta, soup)

Substitution Suggestions:

• Gluten-Free: Use gluten-free pasta and gluten-free cream of mushroom soup (Pacific Foods makes a great one).
• Dairy-Free: Use dairy-free cream soup and dairy-free cheese alternatives, though I’ll be honest—the cheese is what makes this dish special, so the result will be different.
• Lower Sodium: Use low-sodium soup, reduce or eliminate the Lawry’s Seasoned Salt, and use low-sodium chicken broth.

Questions I Get Asked A Lot

Can I use rotisserie chicken instead of boiling my own?

Absolutely! A rotisserie chicken is a fantastic shortcut. You’ll need about 2 cups of shredded chicken. Just use store-bought chicken broth (about 2 cups) for cooking the pasta and adding to the mixture. The homemade broth adds more flavor, but rotisserie chicken makes this recipe so much faster for busy nights!

My casserole turned out too dry—what happened?

This usually means you didn’t add enough chicken broth to the mixture before baking. The pasta continues to absorb liquid as it bakes, so the mixture needs to look pretty moist (but not soupy!) going into the oven. Next time, add a little more broth and make sure everything looks creamy before baking.

The cheese on top burned before the casserole was hot—help!

If your cheese is browning too quickly, tent a piece of aluminum foil over the top of the casserole. The dish will continue heating through without the cheese getting too dark. You can also position your oven rack in the center rather than the top third to keep it away from the heating element.

What’s the difference between this and other chicken spaghetti recipes?

The magic is in the details! Cooking the spaghetti in homemade chicken broth, keeping the vegetables finely diced, using plenty of sharp cheddar cheese, and seasoning it properly with Lawry’s and just a hint of cayenne—these little touches transform a basic casserole into something people can’t stop eating!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and what your family thought.