If you’re anything like me, then you know that when it comes to comfort food, a creamy pasta casserole always hits the spot. And this Chicken Spaghetti Casserole? Oh my goodness, it’s the kind of dish that makes you want to go back for seconds (and maybe even thirds). It’s creamy, cheesy, and loaded with tender chicken and flavorful Rotel tomatoes.

I first stumbled across a version of this recipe when I was looking for a make-ahead meal that my family would actually want to eat more than once. You know the type—something that tastes just as good out of the freezer as it does straight from the oven. This one delivers every time. It’s hearty enough for Sunday dinner, simple enough for a weeknight, and crowd-pleasing enough for a potluck.

Let’s dive right in and I’ll show you just how easy it is to bring this cheesy classic to your table.

Why This Chicken Spaghetti is a Must-Make

There are a few things that make this chicken spaghetti a standout:

It’s easy to prepare: You don’t need any fancy ingredients or cooking skills to whip it up.
Creamy and cheesy in all the right ways: Thanks to a combination of cheddar cheese, cream of chicken soup, and sour cream, the sauce is rich and comforting without being heavy.
It’s versatile: Got leftover chicken? Use it. Want it a little spicier? Toss in some extra chili flakes or use hot Rotel.
Freezer-friendly: Make a double batch and freeze one for later—you’ll thank yourself on a busy night!

Now, let’s get to the fun part—cooking!

Ingredients You’ll Need

Here’s everything you’ll need to get started:

2 cups cooked chicken, shredded
8 ounces spaghetti, broken into thirds
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
1/2 cup sour cream
1/2 cup chicken broth
2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 tablespoon chopped parsley (optional, for garnish)

STEP 1: Prep Your Oven and Dish

Start by preheating your oven to 350°F (175°C). Then grab a 9×13-inch baking dish and lightly grease it with nonstick spray or a bit of butter. You’ll want to make sure your casserole doesn’t stick when it comes out hot and bubbly.

STEP 2: Cook the Spaghetti

Bring a large pot of salted water to a boil. Break your spaghetti into thirds (this makes it easier to mix and serve), and cook it just until al dente. You don’t want it too soft, since it’ll continue to cook a bit in the oven. Once done, drain it and set it aside.

STEP 3: Mix the Creamy Sauce

In a large bowl, combine the following:

1 can cream of chicken soup
1 can drained Rotel
1/2 cup sour cream
1/2 cup chicken broth
1 1/2 cups shredded cheddar cheese
1/2 teaspoon each of garlic powder and onion powder
Salt and pepper to taste

Give everything a good stir until it’s smooth and combined. This sauce is where all the cozy flavor comes from—it’s cheesy, creamy, and has just a touch of heat from the Rotel.

STEP 4: Combine Chicken, Spaghetti, and Sauce

Add the cooked, shredded chicken and drained spaghetti right into that bowl with the sauce. Stir until everything is well coated and evenly mixed. This is when you start to see all those delicious elements coming together—it’s already smelling amazing at this point!

Alright, so we’ve prepped all our ingredients, stirred up that ultra-creamy sauce, and folded in our chicken and pasta. Now comes the best part—getting that casserole in the oven so all those flavors can meld together into one irresistibly bubbly dish.

This part is super simple, and while it bakes, your kitchen is going to smell so good. That cheesy, savory aroma is a dinner bell all on its own.

Let’s pick up right where we left off!

STEP 5: Transfer to the Baking Dish

Once your mixture is fully combined, pour it into the greased 9×13-inch baking dish. Use a spatula or spoon to spread it out evenly. Don’t worry if it looks a little thick—that’s exactly what you want. The sauce will loosen up a bit as it bakes and the cheese melts.

STEP 6: Add the Final Layer of Cheese

Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole. This step gives you that golden, cheesy topping that makes casseroles so comforting and satisfying. If you want to get a little fancy, you can mix in some mozzarella or Monterey Jack for an extra gooey finish.

STEP 7: Bake Until Bubbly and Golden

Slide your casserole dish into the preheated oven and bake, uncovered, for 25 to 30 minutes. You’re looking for the cheese on top to be fully melted and just starting to bubble around the edges. If you want a slightly crispier top, you can broil it for the last 2-3 minutes—but keep an eye on it so it doesn’t burn!

Once it’s done, take it out and let it cool for about 5 minutes before serving. This helps everything set up a bit so you can slice it easily, plus it keeps you from burning your tongue (guilty over here).

Tips and Variations for the Best Chicken Spaghetti

One of my favorite things about this recipe is how easy it is to customize. Whether you’re working with leftovers or trying to use what’s in your fridge, here are a few simple swaps and add-ins you might love:

Use Rotisserie Chicken: It’s a total time-saver and adds great flavor.
Add Veggies: Want to sneak in some greens? Stir in a handful of chopped spinach, frozen peas, or sautéed mushrooms before baking.
Make it Spicier: Use hot Rotel or add a pinch of cayenne pepper or red pepper flakes to the sauce.
Try Different Cheeses: A sharp cheddar adds bold flavor, but feel free to blend it with mozzarella, pepper jack, or even a bit of parmesan for variety.
Cream Cheese Boost: For extra creaminess, stir in 2 to 3 ounces of softened cream cheese into the sauce before mixing.

Make-Ahead and Freezer Tips

This chicken spaghetti casserole is an absolute star when it comes to meal prep. Here’s how you can prep it in advance:

To Make Ahead: Assemble the entire dish (don’t bake it yet), cover it tightly with foil, and store in the refrigerator for up to 24 hours. When you’re ready, bake as directed, adding a few extra minutes since it’ll be cold.
To Freeze: Prepare the casserole but don’t bake it. Wrap the dish in foil and plastic wrap, then freeze for up to 3 months. When you’re ready to enjoy it, let it thaw overnight in the fridge and bake as usual. You may need to add 5–10 minutes to the bake time if it’s still slightly chilled in the center.

Pro tip: If you plan to freeze it, use a disposable foil pan so you don’t tie up your baking dishes.

Serving Suggestions

This chicken spaghetti is a meal in itself, but if you want to round things out, it goes great with:

A simple green salad with vinaigrette
Garlic bread or a warm dinner roll
Roasted veggies or steamed green beans

It’s the kind of hearty, filling dinner that makes everyone at the table happy—and it feeds a crowd, too.

Now that you’ve got the full scoop on how to make this creamy, cheesy Chicken Spaghetti casserole, let’s go over a few frequently asked questions. Whether it’s your first time making it or you’re looking to perfect your version, these quick answers should help clear things up.

FAQ: Your Chicken Spaghetti Questions Answered

1. Can I use other types of pasta instead of spaghetti?
Absolutely. While spaghetti is traditional, you can substitute with linguine, fettuccine, or even short pasta like penne or rotini. Just aim for a similar amount and cook it al dente.

2. What kind of chicken works best?
Any cooked chicken will do—rotisserie chicken, leftover grilled chicken, or even boiled chicken breasts. Just be sure it’s shredded or chopped into bite-sized pieces.

3. Is there a way to make this casserole lighter?
Yes, you can swap the sour cream for plain Greek yogurt and use reduced-fat cheddar cheese and low-sodium soup. It won’t be quite as rich, but it’ll still taste great.

4. Can I make this dish gluten-free?
You sure can! Just use gluten-free pasta and make sure your cream of chicken soup is labeled gluten-free. Some brands offer this, or you can make your own homemade version.

5. How do I reheat leftovers?
Leftovers reheat well in the microwave or oven. For the oven, cover with foil and heat at 350°F for about 15–20 minutes. Add a splash of chicken broth if it looks a little dry.

6. Can I double the recipe for a crowd?
Yes! Just use a larger baking dish or two 9×13-inch pans. You may need to bake a few extra minutes to ensure it’s heated through.

7. How long does chicken spaghetti last in the fridge?
Stored in an airtight container, it’ll keep for up to 3–4 days in the refrigerator. It’s also a great option for meal prep lunches.

Final Thoughts: Why You’ll Keep Coming Back to This Recipe

This Chicken Spaghetti is the definition of a reliable, family-friendly meal. It’s the kind of recipe that becomes a staple because it checks all the boxes—it’s easy, satisfying, and totally customizable. Whether you’re making it ahead, freezing it for later, or serving it fresh from the oven, it always hits the spot.

I can’t even tell you how many times this casserole has saved dinner at my house. It’s my go-to when I need something comforting but don’t want to spend hours in the kitchen. And let’s be honest, there’s just something about baked pasta smothered in cheese that makes everything feel a little better.

So if you haven’t tried this one yet, now’s the time. And if you have made it, I’d love to hear how it turned out for you! Did you add a twist? Spice it up? Make it ahead for a freezer meal?

The Best Chicken Spaghetti