Chicken Spaghetti Casserole

Chicken Spaghetti Casserole, loaded with moist chicken, spaghetti noodles, and creamy tomato sauce, is the epitome of comfort food. Cheesy, hearty and tasty, it’s sure to be a family favorite!

Pasta and noodles are pantry staples I always keep a good supply of at home. Every time I find them on sale, I make sure I stock up on all the different sizes, shapes, and varieties. I love how quickly they cook and how easily they whip up into a fantastic meal, a real lifesaver on busy weeknights!

Although we have a long list of well-loved pasta dishes on regular meal rotation, this chicken spaghetti makes more appearances than most. Loaded with moist chicken, spaghetti, and a creamy tomato sauce, it’s a family favorite for a good reason!

Chicken spaghetti is a quick and easy casserole made by briefly cooking spaghetti noodles, shredded chicken, cream of mushroom soup, and crushed tomatoes together in a skillet.

The mixture is then transferred to a baking dish, topped with shredded cheese, and baked in the oven until hot and bubbly.

While you can also use a rotisserie, this recipe calls for poaching the chicken. This delicate cooking technique wherein the chicken is simmered, not boiled, in liquid helps keep the meat moist and juicy.

To keep the noodles from turning into mush, make sure to undercook the pasta about 2 to 3 minutes of package directions as it will continue to cook in the oven.

I prefer a cheesy and gooey topping but feel free to swap the cheese with crushed crackers, tortilla chips or french-fried onions if you like a crunchy texture.

I also like to spice it up with diced green chilies which you can easily replace with diced green bell peppers if you want the added color but not the heat.

Can you Freeze Chicken Spaghetti?

Yes, you can! This pasta dish is not only hearty and tasty; it can be prepped ahead of time and also makes excellent leftovers.

Allow the pasta to cool completely, transfer to a freezer-to-oven safe dish (don’t use glass baking dish as it might crack going from cold to hot), and top with shredded cheese. Cover tightly with plastic film and store in the freezer for up to 3 months.

Thaw overnight in the refrigerator, cover with film, and bake in a 375 F oven for about 45 minutes or until the center reads 165 F. If cooking directly from the freezer, bake in a 375 F oven for about 1 hour or until the center reads 165 F.