I love a good casserole. This Chicken Spaghetti Casserole is a classic and a family favorite. It’s made with spaghetti, cream cheese, Rotel, and shredded chicken. If you want an easy recipe dinner recipe to add this one to your menu along with our other favorites like Ritz Cracker Chicken Casserole and Classic Tuna Casserole.
Easy Casserole Recipe:
I love a good casserole recipe. It’s the classic comfort food and my kids love them. This Chicken Spaghetti Casserole is so simple to make! It’s so creamy and full of flavor. I use cooked and shredded chicken for this recipe. To make life easier I usually make the chicken ahead of time in the slow cooker. I use my recipe for my All-Purpose Slow Cooker Chicken. It’s perfect for recipes like this.
Chicken Spaghetti Casserole Directions:
Step one: Start by cooking your spaghetti according to the package directions. Once it is fully cooked then go ahead and drain your spaghetti and set aside.
Step two: In the same large pot (without any spaghetti) warm oil over medium/low heat. Saute your diced onions for several minutes then add garlic to saute for 30 seconds. Next, add in your drained Rotel and cream cheese. Stirring constantly until your cream cheese is melted.
- Tip: You don’t want the garlic to cook too long since it does tend to burn quickly. Adding the garlic the last 30 seconds will prevent it from burning and help keep the amazing flavor.
Step three: To the same pot add chicken broth, half and half, cooked and shredded chicken, cumin, salt, and pepper. Mix this all together well and then bring to a simmer while on medium heat.
Step four: Next add in cooked spaghetti and just 1 cup of shredded cheese to your pot. The rest of your cheese will go onto of your casserole before you bake it. Mix until well combined and then add to a casserole dish prepared with nonstick cooking spray.
Step five: Preheat oven for your casserole. Top your casserole with remaining shredded cheese and then place in the oven. You only need to bake long enough for the cheese to melt and casserole is warm throughout.
Freezing Spaghetti Casserole:
Casseroles are a great make-ahead dinner recipe. To freeze this recipe cook it according to the directions in an aluminum casserole dish. Place foil on top once cooked and cooked and seal well. Place in the freezer for up to 1 month. When you are ready to reheat remove it from the freezer and place in your fridge overnight to thaw.
Serving options:
I love serving this with a salad and veggies. Here are a few of my favorite side dishes to serve with this chicken casserole.
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- 16 oz spaghetti
- 1 teaspoons oil
- 1 cup onion (diced)
- 2 tablespoons minced garlic
- 10 oz Rotel (1 can drained)
- 8 oz cream cheese (softened)
- 2 cups chicken broth
- 1/2 cup half and half
- 2 cups chicken breast (cooked and shredded)
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups cheddar cheese (shredded)
Cook spaghetti according to the package directions. Drain and set aside.
In the same large pot warm oil over medium/low heat. Saute diced onions for 2-3 minutes then add garlic to saute for 30 seconds. Next, add in your drained Rotel and cream cheese. Stirring constantly until your cream cheese is melted.
To the same pot add chicken broth, half and half, cooked and shredded chicken, cumin, salt, and pepper. Mix together well and bring to a simmer.
Add in cooked spaghetti and 1 cup of shredded cheese to your pot. Mix until well combined and then add to a casserole dish prepared with nonstick cooking spray.
Preheat oven to 350 degrees. Top casserole with remaining 1/2 cup cheese and place in the oven. for 20-25 minutes or until cheese is melted and casserole is warm throughout.
- To save time cook your chicken ahead of time in the slow cooker. I use my recipe for my All-Purpose Slow Cooker Chicken.
- Adding the garlic the last 30 seconds will prevent it from burning and help keep the amazing flavor.
- Freezing Tips: To freeze this recipe cook it according to the directions in an aluminum casserole dish. Place foil on top once cooked and cooked and seal well. Place in the freezer for up to 1 month. When you are ready to reheat remove it from the freezer and place in your fridge overnight to thaw.
Thanks for the review! Glad you liked the recipe. Feel free to tag me on Instagram so I can share it!
Great recipe. I used a little over 1/2 lb linguine and reduced the chicken broth to 1 cup. I would also recommend using less salt. Additionally, I didn’t toss the liquid from the tomatoes.
I took pictures, but there is no place to upload them!
Thanks, Jenni!
@cantstopcooking