Can I Make It Ahead of Time?

Absolutely! Prepare the entire casserole up to the point of baking: layer your cooked chicken, sauce, pasta, and cheese in the baking dish, then cover tightly with plastic wrap or foil. Store it in the refrigerator for up to 24 hours. When you’re ready to serve, let it sit at room temperature for 20 minutes, then bake at 350°F (175°C) for 25–30 minutes covered, removing the foil in the last 5 minutes to crisp the cheese topping.

Can I Use a Different Pasta?

Yes—feel free to swap in linguine, fettuccine, penne, or even rotini. Just watch the cooking times: boil your chosen pasta until it’s about 1–2 minutes shy of al dente so it won’t turn mushy in the oven. Thicker shapes like penne and rigatoni hold sauce nicely, while long strands (linguine, fettuccine) give a more traditional “spaghetti” look.

How Can I Make It Gluten-Free?

Start by choosing a reliable gluten-free pasta blend (rice, corn, or quinoa-based). For the creamy sauce, use gluten-free labeled canned soups or whisk together a homemade béchamel: melt dairy or dairy-free butter.

Can I Freeze Chicken Spaghetti?

Yes! Once cooled, wrap the unbaked casserole tightly in two layers of plastic wrap and foil, or transfer portions to freezer-safe containers. Freeze for up to 3 months.

How Do I Reheat Leftovers?

Spoon individual servings into microwave-safe bowls and heat on medium power in 1-minute bursts, stirring in between, until hot throughout. For oven reheating, cover your dish with foil and warm at 325°F (160°C) for about 15–20 minutes. Add a splash of chicken stock if the pasta seems dry.

Quick, Easy and Creamy Chicken Spaghetti Recipe

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 2 cups cooked shredded chicken; 8 oz spaghetti cooked al dente; 1 cup shredded cheddar cheese; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 cup chicken broth; 1 can diced tomatoes with green chilies; Salt and pepper to taste

Description

This creamy Chicken Spaghetti recipe is easy, cheesy, and perfect for a comforting family dinner or make-ahead meal.

Ingredients

Scale

2 cups cooked shredded chicken
8 oz spaghetti cooked al dente
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
1 can diced tomatoes with green chilies
Salt and pepper to taste

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Instructions

Preheat your oven to 350°F and lightly grease a 9×13‑inch baking dish.
In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and diced tomatoes until smooth. Stir in half of the shredded cheddar cheese.
Add the cooked spaghetti and shredded chicken to the soup mixture, tossing gently until everything is evenly coated.
Transfer the combined mixture into the prepared baking dish, spreading it out in an even layer. Sprinkle the remaining cheddar cheese on top.
Bake, uncovered, for 25–30 minutes, or until the casserole is bubbly around the edges and the cheese is lightly golden.

Notes

Make it ahead: Assemble the dish the day before and refrigerate. If baking straight from the fridge, add an extra 10 minutes to the baking time.

Cheese swap: Swap in Monterey Jack or Pepper Jack instead of cheddar for a different flavor profile.

For added depth: Stir a pinch of garlic powder or onion powder into the sauce.

Double the batch: Bake one casserole now and freeze the other for later—a great meal‑prep strategy.

Presentation idea: Just before serving, garnish with chopped parsley or a sprinkle of red chili flakes for a pop of color.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: Southern, Southern America

Nutrition

Calories: 420