Best 6 Hearty Chicken Spaghetti Casserole Recipes

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Indulge in a hearty and comforting meal with our delightful chicken spaghetti casserole recipe. This classic dish combines tender chicken, savory spaghetti, a creamy sauce, and a crispy cheese topping, creating a symphony of flavors that will tantalize your taste buds. Experience the perfect balance of textures with every bite, from the soft and succulent chicken to the al dente spaghetti, all enveloped in a velvety sauce.

But that's not all! This recipe article offers a collection of delectable variations to cater to diverse preferences and dietary needs. Explore the zesty "Mexican-Inspired Chicken Spaghetti Casserole" with its vibrant blend of spices, or the rich and savory "Cheesy Chicken Spaghetti Casserole" loaded with extra cheese for ultimate indulgence. If you're looking for a lighter option, try the "Healthy Chicken Spaghetti Casserole" featuring whole wheat pasta and a creamy Greek yogurt sauce.

For those with a taste for bold flavors, the "Spicy Chicken Spaghetti Casserole" delivers a kick of heat with its spicy sauce, while the "Creamy Pesto Chicken Spaghetti Casserole" offers a delightful fusion of herbs and cream. And for a unique twist, the "Chicken Spaghetti Casserole with Cornbread Topping" combines the classic casserole with a golden cornbread crust.

With step-by-step instructions and a detailed ingredient list for each variation, this recipe article ensures a hassle-free cooking experience. Whether you're a seasoned home cook or just starting your culinary journey, you'll find everything you need to create a delicious and satisfying chicken spaghetti casserole that will become a family favorite.

Here are our top 6 tried and tested recipes!

CHICKEN SPAGHETTI CASSEROLE I



Chicken Spaghetti Casserole I image

For some reason or another, this seems to be a favorite of the men in my family.

Provided by Marty

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
¼ cup chopped pimento peppers
¼ cup chopped green bell pepper
½ cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 34 g, Cholesterol 99 mg, Fat 18.6 g, Fiber 1.7 g, Protein 37.1 g, SaturatedFat 9.5 g, Sodium 618.2 mg, Sugar 3 g

CHICKEN SPAGHETTI CASSEROLE



Chicken Spaghetti Casserole image

This easy, cheesy Chicken Spaghetti Casserole is classic comfort food!

Provided by Blair Lonergan

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

16 ounces spaghetti, broken into pieces
4 cups cooked and diced or shredded chicken
½ cup diced green bell pepper
½ cup diced celery
½ cup diced onion
1 (4 ounce) jar diced pimentos, drained or 1 (10 ounce) can Rotel diced tomatoes with green chilies, drained
2 (10.5 ounce) cans condensed cream of mushroom soup, NOT diluted
2 cups chicken broth
1 ½ cups grated cheddar cheese, divided
1 cup finely-diced or grated Velveeta cheese
Salt and pepper, to taste

Steps:

  • Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
  • Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
  • Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
  • Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 528 kcal, Carbohydrate 54 g, Protein 42 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1123 mg, Fiber 3 g, Sugar 6 g

SPAGHETTI CHICKEN CASSEROLE



Spaghetti Chicken Casserole image

For some reason or other, this seems to be a favorite of the men in my family.

Provided by Marty

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
¼ cup chopped pimento peppers
¼ cup chopped green bell pepper
½ cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
  • In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9x13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 34 g, Cholesterol 99 mg, Fat 18.6 g, Fiber 1.7 g, Protein 37.1 g, SaturatedFat 9.5 g, Sodium 618.2 mg, Sugar 3 g

CHICKEN SPAGHETTI CASSEROLE RECIPE



Chicken Spaghetti Casserole Recipe image

This Chicken Spaghetti Casserole can transport you back to days when mama was cooking in the kitchen.

Provided by Southern Living Editors

Categories     Casserole

Time 2h35m

Yield Serves 8

Number Of Ingredients 16

1 (4-lb.) whole chicken
4 tablespoons kosher salt
1 bay leaf
8 ounces uncooked spaghetti
3 tablespoons butter
1 large yellow onion, chopped
½ medium-size green pepper, coarsely chopped
2 celery ribs, chopped
2 garlic cloves, minced
1 (10 ¾-oz.) can cream of mushroom soup
1 (28-oz.) can diced tomatoes, drained and chopped
1 teaspoon Worcestershire sauce
4 drops of hot sauce
⅛ teaspoon freshly ground black pepper
Vegetable cooking spray
1 cup (4 oz.) shredded medium Cheddar cheese

Steps:

  • Place first 3 ingredients and water to cover in a large Dutch oven. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven. Cool chicken completely (about 20 minutes). Discard bay leaf. Skin and bone chicken, and cut meat into pieces.
  • Preheat oven to 350°F. Remove and reserve ¼ cup chicken broth. Bring remaining broth in Dutch oven to a boil over high heat. Break spaghetti into thirds, and cook in broth 12 to 15 minutes or until tender; drain well, discarding broth. Return spaghetti to Dutch oven.
  • Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, and sauté 5 minutes or until tender; add to spaghetti. Stir together soup and ¼ cup reserved broth; stir into spaghetti mixture. Stir in chicken, tomatoes, and next 3 ingredients. Add salt to taste. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with cheese.
  • Bake at 350°F for 15 to 20 minutes or until cheese melts.

CHICKEN SPAGHETTI



Chicken Spaghetti image

With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
  • Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
  • Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
  • Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

HEARTY CHICKEN CASSEROLE



Hearty Chicken Casserole image

Bring the flavors of the Southwest to the table with this delectable high-fiber dish from Jenny Ebert of Eau Claire, Wisconsin. The cheesy topping and creamy consistency are sure to win 'em over!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

2 celery ribs, chopped
1 small onion, chopped
1-1/2 teaspoons olive oil
3 cups cubed cooked chicken breast
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon chili powder
2 teaspoons ground cumin
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup shredded reduced-fat cheddar cheese

Steps:

  • Preheat oven to 350°. In a large nonstick skillet coated with cooking spray, saute celery and onion in oil until tender. Stir in chicken, beans, chili powder and cumin; heat through. , Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine tomatoes and soup; pour over chicken mixture. , Bake, uncovered, 20 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake according to directions. ,

Nutrition Facts : Calories 346 calories, Fat 9g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 9g fiber), Protein 35g protein. Diabetic Exchanges

Tips:

  • Use a large skillet to brown the chicken and vegetables. This will help to prevent overcrowding and ensure that everything cooks evenly.
  • Don't overcook the chicken. Chicken is best when it is cooked through but still moist. Overcooked chicken will be dry and tough.
  • Use a variety of vegetables in your casserole. This will add flavor and texture to the dish.
  • Be generous with the cheese. Cheese is what makes this casserole so rich and decadent.
  • Serve the casserole hot out of the oven. This is when it is at its best.

Conclusion:

This hearty chicken spaghetti casserole is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. With its creamy sauce, tender chicken, and cheesy topping, this casserole is sure to be a hit with the whole family.

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