Amazing chicken spaghetti casserole: pure joy

Oh my goodness, if you’re craving that warm, cozy hug of pure comfort food, then you absolutely *have* to make this chicken spaghetti casserole! It’s the kind of dish that just tastes like nostalgia, right? Like Sunday dinners at Grandma’s, or big family potlucks where everyone’s asking for seconds. Here at Pure Cooking Joy, we’re all about finding that simple, soul-satisfying goodness in the kitchen, and honestly, this cheesy, creamy pasta bake is the epitome of that philosophy. It’s uncomplicated, incredibly delicious, and guaranteed to make everyone around your table happy.

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Why You’ll Love This Creamy Chicken Spaghetti Casserole

Seriously, you’re going to want to make this chicken spaghetti casserole again and again! Here’s why it’s a total winner:

• It’s ridiculously easy – perfect for a quick weeknight casserole when you’re short on time.
• It’s pure comfort food! Creamy, cheesy, and packed with flavor that’ll make everyone smile.
• It’s a guaranteed hit for any family dinner or potluck. Folks always ask for the recipe!
• That hint of spice from the Rotel? Just perfect!

Gather Your Ingredients for the Perfect Chicken Spaghetti Casserole

Alright, let’s get down to business! To whip up this incredible chicken spaghetti casserole, you’ll need a few simple things you probably already have in your pantry or fridge. Trust me, the magic is in these humble ingredients, and they all come together so beautifully.

• 1 pound spaghetti – gotta have that classic pasta base!
• 1 tablespoon olive oil – just a touch to get things started.
• 1 pound boneless, skinless chicken breasts – I like to cut mine into bite-sized pieces so they’re easy to spread throughout.
• 1 medium onion, chopped – adds a little oniony goodness, you know?
• 1 (10.5 ounce) can condensed cream of chicken soup – this is key for that super creamy texture.
• 1 (10.5 ounce) can condensed cream of mushroom soup – adds another layer of savory flavor!
• 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained – don’t drain it! That liquid is pure flavor gold.
• 1 cup milk – milk helps thin out the soup base just right.
• 1 teaspoon salt – to make all those flavors pop.
• 1/2 teaspoon black pepper – a little kick!
• 2 cups shredded cheddar cheese – for that ooey-gooey factor.
• 1 cup shredded Monterey Jack cheese – I love mixing cheeses for extra creaminess.

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Step-by-Step Guide to Making Your Chicken Spaghetti Casserole

Alright, let’s get this party started! Making this chicken spaghetti casserole is actually super simple, even with all the delicious layers of creamy goodness. It’s one of those recipes that makes your kitchen smell amazing while it’s baking, which is half the fun, right? Follow along, and you’ll have a perfect potluck-ready dish in no time. It’s a lifesaver for those busy nights when you need a hearty meal, and I promise, it’s worth every single step. This recipe is one of my go-to weeknight dinner ideas because it’s just so satisfying!

Prepping the Pasta and Chicken for Your Cheesy Pasta Bake

First things first, let’s get our pasta cooking. Boil that spaghetti according to the package directions, but here’s my little secret: cook it just until it’s *al dente*, or still has a tiny bit of bite. It’ll finish cooking in the oven, and we don’t want mushy pasta! While that’s bubbling away, grab a large skillet. Heat a tablespoon of olive oil over medium-high heat because we want that chicken to get a nice little sear. Add your bite-sized chicken pieces and cook ‘em until they’re browned all over and cooked through. This browning step is crucial for flavor, trust me!

Creating the Creamy Sauce for Your Rotel Spaghetti

Now for that dreamy, creamy sauce that just brings everything together! In a big ol’ bowl, you’re going to combine the condensed cream of chicken soup and the cream of mushroom soup. Then, dump in that whole can of undrained Rotel – all that spicy, tomatoey liquid is gold! Pour in the milk, salt, and pepper, and just stir it all up until it’s nice and smooth. It should be thick and luscious, basically begging to be mixed with pasta. It creates that signature comfort food vibe.

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Assembling and Baking Your Southern Casserole

Okay, pasta’s drained, chicken’s cooked and probably smelling amazing. Now, gently add the cooked spaghetti and that delicious chicken into that big bowl of creamy sauce. Toss it all together so every strand of pasta and every bite of chicken is coated in that cheesy goodness. Stir in one cup of the shredded cheddar cheese – gotta get some of that melty goodness in there from the start. Pour all of that glorious mixture into your greased 9×13 inch baking dish. Make sure it’s spread out evenly. Now, sprinkle the *rest* of the cheddar cheese and all that Monterey Jack cheese right over the top. Pop it into your preheated oven at 375°F (190°C) and bake for about 25-30 minutes. You’re looking for bubbly edges and that beautiful, golden, melted cheese blanket on top. Perfection!

Tips for the Best Chicken Spaghetti Casserole

Okay, so you’ve made the casserole, but let’s talk about taking it from good to absolutely *spectacular*. There are a few little tricks I’ve picked up over the years that really make this chicken spaghetti casserole sing. It’s all about those small details, you know? Like how I feel when I’m trying to get a recipe just right – it’s that pure joy of creating something amazing! If you ever want to share your kitchen adventures, come say hi on Facebook!

Make-Ahead and Freezer Tips for Your Weeknight Casserole

Life gets crazy busy, right? That’s why I LOVE that this cheesy pasta bake is totally make-ahead friendly. You can totally assemble the whole thing, cover it up tightly with plastic wrap and then foil, and pop it in the fridge for up to two days. When you’re ready to bake it, just pull it out, maybe let it sit on the counter for 15 minutes to take the chill off, and then add a few extra minutes to the baking time. It’s also a freezer champ! Wrap it super well (foil first, then maybe a layer of plastic wrap, or put it in a freezer-safe container) and it’ll keep for about three months. Just thaw it overnight in the fridge before you bake it. Easy peasy!

Serving Suggestions for Your Comfort Food Classic

This dish is practically a whole meal on its own, but if you want to round out the table, a simple green salad with a light vinaigrette is always fantastic. Or maybe some garlic bread? Anything that adds a touch of freshness or crunch really helps this classic shine. It’s the perfect centerpiece for any comfort food spread!

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Frequently Asked Questions about Chicken Spaghetti Casserole

Got questions about this amazing chicken spaghetti casserole? I totally get it! It’s one of those recipes that people just love to tweak and make their own, and that’s part of the fun. Here are a few things people often ask me, and I’m happy to share what works best for me so you can nail this creamy chicken pasta! If you like it, you should totally check out my chicken and cheese wraps too!

Can I use different types of pasta in this chicken spaghetti casserole?

Absolutely! While spaghetti is the classic, feel free to use penne, rotini, or even elbow macaroni. Just make sure to cook it al dente since it finishes cooking in the oven. Adjust the cooking time slightly if needed.

How do I make this chicken spaghetti casserole spicier?

Easy peasy! For an extra kick, swap out the regular Rotel for the “hot” version. You could also add a pinch of cayenne pepper or some diced jalapeños to the onion mixture. Gets that heat just right!

What can I substitute for cream of chicken soup?

No cream of chicken? No problem! You can use condensed cream of celery soup or cream of mushroom soup. Some folks even make their own homemade cream soup base if you’re feeling adventurous, but honestly, the store-bought ones work like a charm for this family dinner favorite.

Nutritional Information for This Cheesy Pasta Bake

Now, I always like to give you a little heads-up about the nutrition because, well, life happens! This is a deliciously rich cheesy pasta bake, so the numbers here are estimates from the recipe as written. Keep in mind that things can change a bit depending on the brands you use, or if you happen to add a little extra cheese (you know who you are!). For the full details and our general disclaimer, you can always check out our nutritional disclaimer page!

Share Your Creations!

I absolutely LOVE seeing your kitchen triumphs! Did you make this chicken spaghetti casserole? Did you add your own little twist? Please, please, PLEASE share your photos and tell me all about it in the comments below, or tag us on social media. I can’t wait to see your creations! And if you enjoyed this recipe, I hope you’ll check out more simple joys on our blog!

Creamy Chicken Spaghetti Casserole

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A comforting and cheesy Southern-style chicken spaghetti casserole with Rotel, perfect for family dinners or potlucks.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Yield: 6-8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound spaghetti
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

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Instructions

1. Preheat your oven to 375°F (190°C). Cook spaghetti according to package directions. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through. Remove chicken from skillet and set aside.
3. Add chopped onion to the same skillet and cook until softened, about 5 minutes.
4. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, undrained Rotel, milk, salt, and pepper. Stir well.
5. Add the cooked spaghetti, cooked chicken, and 1 cup of cheddar cheese to the soup mixture. Stir gently to combine.
6. Pour the mixture into a greased 9×13 inch baking dish.
7. Top with the remaining 1 cup of cheddar cheese and the Monterey Jack cheese.
8. Bake for 25-30 minutes, or until bubbly and the cheese is melted and lightly golden.
9. Let stand for 5-10 minutes before serving.

Notes

• For a make-ahead option, assemble the casserole but do not bake. Cover tightly and refrigerate for up to 2 days. Add a few extra minutes to the baking time if baking from cold.
• This casserole freezes well. Freeze before baking, tightly wrapped, for up to 3 months. Thaw in the refrigerator overnight before baking.
• Serve with a side salad for a complete meal.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 5g
• Sodium: 1200mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg