We love spaghetti at our house. Let’s be honest, it’s one of those recipes that you normally make when you don’t quite feel like making anything.
We call this our chicken spaghetti from the Pioneer Woman because it was inspired by her! It’s a nice change to the normal spaghetti recipe you would serve for dinner. I say it even takes it up another level with adding in the veggies!
My kids even love this pasta so much that they ask for seconds. Sometimes I am lucky to have leftovers to make for lunch the next day.
Looking for another spaghetti recipe? Try our Million Dollar Casserole or our Ground Turkey Spaghetti Sauce!
Since casseroles are such great meals for families to enjoy, take a look at some of the other great ones we have for you! Like our CREAMY CHICKEN BROCCOLI CASSEROLE RECIPE, BAKED CHICKEN PARMESAN CASSEROLE RECIPE, and our EASY BISCUIT CHICKEN POT PIE recipe.
Budget Friendly dinner ingredients:
Cheesy chicken spaghetti recipe ingredients:
- Cooked chicken (like a rotisserie would work!)
- Spaghetti noodles
- 98% fat free cream of chicken soup
- Grated cheddar cheese
- Diced tomatoes
- Onion
- Green pepper
- Salt
- Cayenne pepper
- Chicken broth
Optional additions: spinach and sauteed mushrooms
For the cooked chicken you can either cook up some chicken breasts, buy a rotisserie chicken already cooked from the store, or make your own rotisserie chicken! If you are feeling ambitious take a look at this homemade oven rotisserie chicken recipe from A Mind “Full” Mom!
Everything else for this family dinner recipe:
- Large pot
- Spaghetti server (like THIS one)
- Large mixing bowl
- Wooden spoon
- 9×13 glass pan (THIS one is great and it has handles to make it easier to grab from the oven!)
- Nonstick cooking spray
Keep reading to find out how to make our easy dinner recipe!
To begin this recipe, start by breaking the pasta into 2-3 inch pieces and making it according to the package directions and preheating the oven to 350 degrees.
Once the noodles are done place the cooked noodles into a large mixing bowl.
Then, add in the rotisserie chicken and toss it together.
Next, pour in the cans of cream of chicken soup, diced onions, diced green peppers, diced can of tomatoes (drained), 2 cups of cheddar cheese, seasoned salt, and the cayenne pepper. Then mix everything together well.
After all of that is mixed together, slowly add in the chicken broth and stir it until it is well incorporated.
When that is all mixed together dump the noodles and chicken mixture into a greased 9×13 inch greased glass pan.
Then just top it off with the remaining cheddar cheese and pop it in the oven at 350 degrees for 30-35 minutes or until the cheese begins to bubble up.
TIPS WHEN MAKING EASY SPAGHETTI WITH CHICKEN
We’ve been making this Easy Chicken Spaghetti Casserole for a very long time. We’ve learned some tricks along the way that make this.
- Make sure to drain your canned tomatoes to avoid the casserole from getting too soupy.
- Leave out the cayenne pepper if you or your kids don’t like your foods spicy.
- This casserole will keep in the fridge for 2-3 days. Cover with foil and keep in the pan, or transfer to an airtight container.
- To reheat this casserole, place it in a shallow oven proof dish (like this one) and bake covered with foil at 350 degrees for 15 minutes. Top with some fresh cheddar cheese once heated through.
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ADDITIONS FOR CHICKEN SPAGHETTI CASSEROLE
- Zucchini
- Sautéed Mushrooms (pictured above)
- Pimentos
- Green Chilis
- Corn
- Broccoli
- Spinach
- Red Peppers
Looking for more Pasta Recipes?!
- CHICKEN BACON RANCH PASTA RECIPE
- SLOW COOKER CHEESY BEEF TACO PASTA RECIPE
- PESTO CHICKEN PASTA CASSEROLE RECIPE
- INSTANT POT CREAM CHEESE CHICKEN AND PASTA RECIPE
- GREEK PASTA SALAD RECIPE
- CHEESY PIZZA PASTA CASSEROLE RECIPE
- RANCH PASTA SALAD (EASY SIDE DISH) RECIPE
- CHICKEN PASTA CASSEROLE WITH CORN AND ZUCCHINI RECIPE
- SKILLET COWBOY SPAGHETTI RECIPE
Easy Chicken Spaghetti Casserole Recipe
Ingredients
- 2 cups chicken, diced
- 1 pound spaghetti noodles, uncooked
- 2 10.5 ounce cans 98% Fat Free Cream of Chicken Soup
- 3 cups grated cheddar cheese, divided
- 1 14.5 ounce can diced tomatoes
- 1/4 cup onion, diced
- 1/4 cup green pepper, diced
- 1 teaspoon seasoned salt
- dash cayenne pepper
- 1 14.5 ounce can chicken broth
Instructions
- Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl.
- Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper and mix.
- Now slowly add chicken broth and continue stirring.
- Dump your spaghetti mix into a 9×13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
- Bake at 350 degrees for 30-35 minutes or until cheese begins to bubble.
Notes
- Make sure to drain your canned tomatoes to avoid the casserole from getting too soupy.
Nutrition
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Ohhhhhh, that looks yummy…I’ll be trying that soon!! Thanks for sharing!
I was just about to look for a chicken spaghetti recipe. So glad I checked my blog reading list first!! Thanks for sharing. Your recipes are always a success at my house
This is a crockpot version of Chicken Spaghetti that I thought you might enjoy.
I did not have the light velvetta, so I used regular and I do not like mushrooms so I left them out, and I used green onions, and changed the water to 3/4 cup of chicken broth for more flavor. I have another recipe that uses tomato juice and also saute’s white onion, and celery in a small amount of margarine till onions are clear, and then adds a jar of pimientos but I just stuck to this recipe, and loved it. However I did made change the white onions to scallions or green onions chopped, and used chicken broth instead of water and used the regular velvetta cheese. I used the crockpot bag liners and cut the cheese into chunks and added the Rotel tomatoes, cheese, onions, soups first to the crockpot. Then I boiled my chicken and changed the amount in the recipe to 16 oz., let it cool and chopped it into bite size pieces. I then cooked the spaghetti in the same pot of the chicken broth and drained after done. Added the spaghetti and the chicken to the crockpot, then added the 3/4 cup of canned chicken broth (I could have used the one spaghetti was cooked in I guess.) lol. I added salt and pepper and cooked as directed. This freezes well also, and makes twelve one cup servings it says. I cooked it for 2 1/2 hours but it was probably done in 2 hrs. and I just kept it on warm setting till dinner. Hope you like it.
Crockpot Cheesy Chicken Spaghetti
Crockpot Cheesy Chicken Spaghetti
Serves 12 ( one cup each)
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste
Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.
I changed the above recipe, and it is not my recipe so want to acknowledge that, but not sure who’s it is I got it off of pinterest and changed it.
This looks delicious! I’m definitely going to make it soon!
This looks so good! I’m pinning it to put on my next menu rotation. I wanted to let you ladies know that I’ve really been enjoying your blog! There are so many recipes that I can’t wait to try (and a few that I already have. You all are fabulous!
Erin
takingtimetocreate.blogspot.com
My boys would love this! Can’t go wrong with PW 🙂
I just happen to have leftover chicken just waiting to be used up and this looks like the perfect way to do just that!!!
I am going to pin this right away!
Wow! This looks really irresistible.
Do you Saute your Zuchinni and mushrooms when you fix this?
Just made this. So glad I found your site. It was great ladies ! Thank you!!
Wow!!! It looks yummy I’m going to try it today!!! Thanks!!!!
this recipe is SO SO easy and so so delicious! My whole family eats it up, AND its perfect for a mom on a budget! Thanks for another great dinner!
Just made this tonight and it was delicious! I was so glad to find a recipe for chicken spag. that didn’t use velveeta or rotel. I did saute mushrooms and celery in place of the green pepper.
i just made this for dinner and it was amazzing saving this recipe for sure 🙂
Just wondering if you drained the can of tomatoes first? Thx!
Yes, drain the tomatoes.
This is solo yummy!! I’ve made it three times now & we all love it…even my fussy 5-year-old!! At first, it didn’t look like much, but this is seriously one of my favorite go-to recipes. My hubby asks for this one once a week!! I’ve even recently made it dairy-free and soy-free due to recent restrictions by cutting the cheese and making my own cream of chicken soup (with chicken broth & almond milk) & it was still delist.
Should I saute zucchini first before adding it?
Just made it and family loves it! I didn’t have spaghetti, bell pepper, and chedder so I used Angel Hair pasta, zucchini and Monterey Jack Cheese instead.
You shouldn’t have to if you slice it thin and dice it up. But if you like it in bigger pieces, you may want to saute it first.
I found this recipe and added a few things. First, I took my boneless, skinless chicken breast in 2 cups of water and cooked them for 20-25 minutes. I reserved the chicken water to use as the broth. I did not use diced tomatoes but RoTel tomatoes and mild green chiles to give it a bit of a kick. I added a 4 oz can of mushrooms and only 2 cups of shredded cheese, then covered the entire mixture with bread crumbs. It was really good and with some warm garlic bread, I’m stuffed. Thanks for your wonderful recipes.
Hi.
I was just wondering what would you recommend serving this with?
Many thanks
Hi girlies! Was thinking about what to make for Sunday dinner for the fam and this is just the thing. Haven’t seen you all in way too long! Don’t forget your ol’ cruise buddy. Hope everyone is doing well
Hi Adrian!! Thanks for stopping by. We will never forget you!! We love you cute lady!!
Does this freeze well? I’m thinking I’d undercook the pasta a bit and freeze before baking, thawing in fridge the day before baking as usual. Is that right?
Hi,
So happy I ran across this recipe! It’s even better than what I was searching for in that it can be made in the crockpot. 👍 We have unexpected family traveling in for a couple of days, arriving tonight. We live out in the country with no grocery stores nearby. Thankfully, I have almost all the ingredients. I will substitute a 4 ounce can of green chiles and a 4 ounce can of pimentos in place of bell pepper and mushrooms. My soups are not FF nor is my Velveeta light. But I am sure this will be a big hit!
Delicious dish!