Chicken Spaghetti Casserole

This cozy chicken spaghetti casserole is pure comfort food magic that families absolutely love! You get tender pasta, juicy chicken, and loads of veggies all smothered in the creamiest sauce ever. Plus, that golden panko topping adds the perfect crunch to every single bite.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 1 hour 15 minutes, Serves: 8 people.

Nutrition Profile: Nut-Free, Soy-Free, High-Protein

Nutrition Facts (per serving): 470 Calories, 27g Fat, 32g Carbs, 26g Protein

Ingredients You’ll Need

Whole-wheat spaghetti: You’ll need 8 ounces, which is perfect for feeding a crowd. The whole wheat adds extra fiber and holds up beautifully in this creamy casserole.

Extra-virgin olive oil: Just 3 tablespoons divided throughout the recipe. This helps cook your veggies and makes that crispy topping golden brown.

Onion: Half a cup finely chopped gives you the perfect flavor base. Yellow or white onions work great here!

Bell pepper: One cup finely chopped red or yellow bell pepper adds sweetness and beautiful color. Pick whichever color makes you happy!

Cremini mushrooms: An 8-ounce package of sliced mushrooms brings earthy flavor. You can find these pre-sliced to save time.

Chicken broth: You’ll need 1¾ cups of reduced-sodium broth. This keeps the casserole from being too salty while adding tons of flavor.

Cream of mushroom soup: One 10.5-ounce can of low-sodium soup creates that dreamy creamy base. Campbell’s works perfectly here.

Mayonnaise: ⅔ cup might sound like a lot, but it makes this casserole incredibly rich and smooth. Trust me on this one!

Sharp Cheddar cheese: Half a cup shredded adds that classic cheesy flavor we all love. The sharp variety gives you more bang for your buck.

Fontina cheese: Another half cup shredded brings creamy, mild flavor that melts like a dream. You can substitute with mozzarella if needed.

Buffalo-style hot sauce: Just 1 tablespoon of Frank’s RedHot adds a tiny kick without making it spicy. You can skip this if you want it totally mild.

Smoked paprika: Half a teaspoon divided gives you amazing smoky flavor and beautiful color. Regular paprika works too.

Ground pepper: A quarter teaspoon adds just the right amount of seasoning. Freshly ground tastes best!

Cooked chicken breast: You’ll need 3 cups shredded. Rotisserie chicken from the store makes this super easy!

Panko breadcrumbs: Half a cup creates that golden, crunchy topping that makes this casserole extra special.

How to Make Chicken Spaghetti Casserole

Step 1: Bring a Dutch oven filled with water to a boil over high heat. Add your spaghetti and cook it exactly like the package says. Drain it well when it’s done.

Step 2: Preheat your oven to 350°F while you work. Lightly coat a 9-by-13-inch baking dish with cooking spray so nothing sticks.

Step 3: Heat 1 tablespoon of oil in that same Dutch oven over medium-high heat. Add your chopped onion and cook for about 3 minutes, stirring now and then until it’s soft. Toss in the bell pepper and cook another 2 minutes until tender. Transfer this veggie mix to a plate and don’t clean the pot yet!

Step 4: Heat another tablespoon of oil in the Dutch oven over medium-high heat. Add all those mushrooms and cook them for 5 to 8 minutes, stirring occasionally. You want them browned on the edges and all their water released.

Step 5: Return the onion and bell pepper to the pot with the mushrooms. Stir in the chicken broth, cream of mushroom soup, mayonnaise, both cheeses, hot sauce, ¼ teaspoon paprika, and pepper. Remove from heat and add your chicken and cooked spaghetti, stirring until everything’s just combined.

Step 6: Pour this amazing mixture into your prepared baking dish. In a small bowl, mix the panko with the remaining 1 tablespoon oil and ¼ teaspoon paprika. Sprinkle this evenly over the top.

Step 7: Bake for about 30 minutes until it’s bubbling around the edges. Let it rest for 15 to 20 minutes before serving – this helps it set up perfectly!

Easy and Quick Chicken Spaghetti Casserole Version

Want to make this even faster? You can use a bag of frozen stir-fry vegetables instead of chopping fresh ones! Just use about 2 cups of frozen bell peppers and onions, and skip the sautéing step. Mix them right into the sauce with everything else. You’ll save about 10 minutes of prep time and it tastes just as delicious!

Serving Ideas

This hearty casserole is basically a complete meal all by itself! If you want to add a side, a simple green salad with ranch dressing or some buttery garlic bread would be perfect. The casserole is rich and creamy, so something fresh and light on the side balances it out beautifully.

Storage

Store leftovers covered in the fridge for up to 4 days. To reheat, just pop individual portions in the microwave for 1-2 minutes, or cover the whole dish with foil and warm it in a 350°F oven for about 20 minutes. You can also freeze this casserole for up to 3 months – just thaw it overnight in the fridge before reheating.

Substitutions

No fontina cheese? Mozzarella or provolone work great instead! You can swap the cream of mushroom soup for cream of chicken if that’s what you have. Regular breadcrumbs work fine instead of panko, though panko gives you extra crunch. If you don’t have a Dutch oven, just use a large skillet and transfer everything to your baking dish when you’re ready.

Pro Tips

• Don’t skip the resting time: Those 15-20 minutes after baking let the casserole set up perfectly so it doesn’t fall apart when you serve it.
• Cook mushrooms properly: Let them get really browned and release their water – this concentrates their flavor and prevents a watery casserole.
• Make-ahead magic: You can assemble this whole thing up to 3 days ahead! Just cover and refrigerate, then add the topping and bake when you’re ready.
• Cheese mixing tip: Let the pot cool slightly before adding the cheese so it melts smoothly instead of getting stringy.

FAQs

Can I make this casserole ahead of time?

You bet! You can prepare the entire casserole through step 5, cover it tightly, and refrigerate for up to 3 days. When you’re ready to bake, let it sit at room temperature for 30 minutes, add the panko topping, and bake for 30-35 minutes until bubbly.

What’s the best way to get shredded chicken?

The easiest way is to grab a rotisserie chicken from the grocery store! Just remove the skin and shred the meat with two forks. You can also poach chicken breasts in seasoned water for about 20 minutes, then shred when cool enough to handle.

Can I freeze this casserole?

Sure! This freezes beautifully for up to 3 months. I recommend freezing it before baking – just assemble everything, cover tightly with foil, and freeze. Thaw overnight in the fridge, then add the panko topping and bake as directed.

My casserole turned out watery – what happened?

This usually happens when the mushrooms aren’t cooked long enough to release their water, or if the casserole wasn’t allowed to rest after baking. Make sure to cook those mushrooms until they’re nicely browned, and always let the casserole sit for 15-20 minutes before serving!

I’d love to hear how your chicken spaghetti casserole turns out! Drop a comment and let me know if you tried any fun variations or if your family loved it as much as mine does. Happy cooking, friend!