There's nothing quite like cheesy, creamy comfort food to make a bad day a lot better, and there's nothing quite like our cheesy, creamy chicken spaghetti casserole if you're looking for the ultimate comfort food!
A spaghetti pie casserole will quickly take you to foodie paradise, with its delightful mix of creamy cheese sauce, hearty chicken breasts, and soft spaghetti. It's a dish that's guaranteed to win dinner when you're serving it up for the family. The kids will be running back for seconds, so make sure you have enough to go around.
It's easy to make too, and you can add a touch of home comfort by putting your pasta maker into action. Here's our cheesy chicken spaghetti casserole recipe!
7 oz of spaghetti pasta*
1 large onion, chopped
2 cups of mushrooms, chopped
1/2 cups of bell pepper, chopped
1/2 cups of celery, chopped
2 cups of chicken breast, diced (pre-cooked for the casserole)
2 cans of cream of mushroom soup
1 cups of milk
1 tbsp of salted butter
8 oz of cheddar cheese
1/2 cups of Monterey Jack cheese, grated
1 tsp Tabasco sauce
Salt and pepper to taste
Preheat your oven to 350°F. Prepare your casserole dish with a little grease or oil.
Boil spaghetti until 'al dente' in lightly salted water. Drain the spaghetti and leave covered on the side.*
Melt your salted butter in a large skillet over medium heat.
Add mushrooms, onion, celery, and bell peppers to the skillet. Sautee for about 5 min or until softened.
While your veggies are cooking, stir together your milk and cream of mushroom soup into a large mixing bowl.
Pour the milk and mushroom soup mixture into the skillet, covering the cooked veggies.
Add your cheddar cheese into the mixture and continue slowly stirring until you have a smooth sauce.
Add the cooked chicken and spaghetti to the skillet.
Splash in the Tobasco sauce for a spicy kick, and salt and pepper to taste.
Give the mixture a thorough stir in the skillet and transfer the mixture to the waiting casserole dish.
Add a final layer of grated Monterrey Jack cheese.
Bake for 35 min.
Remove from the oven when the spaghetti casserole is golden brown on top.
Serve piping hot to your hungry family!
*You can use homemade spaghetti or store-bought spaghetti. We prefer the homemade option, of course!
*Dried pasta takes longer to cook than fresh homemade spaghetti. Be careful not to overcook at this stage, as the spaghetti will also be cooking in the oven as part of the casserole.
Our creamy, cheesy chicken spaghetti casserole recipe is as simple as that, but it's guaranteed to go down incredibly well at the dinner table!
In case you had a few further questions, we decided to put together this quick FAQ to answer the questions we most often hear about this recipe.
We love using our pasta maker to whip up delicious homemade spaghetti. It's much more wholesome, and once you've perfected the recipe, it's so much tastier than anything you could buy at the store too. By making your own spaghetti at home, you know exactly what ingredients are going into your food! You're able to steer clear of any unnecessary and harmful additives.
But, we get it, you need a bit of time and the right ingredients before you can start cranking out streams of spaghetti. It's definitely a skill that's worth learning and a skill that's going to impress, but if you're short on time, then dried store-bought pasta will work just as well.
For starters, casserole dishes are usually non-stick and easy to clean, which makes the cleanup process much smoother. But they also help to give the casserole an even application of heat to keep everything cooking thoroughly to the middle of the dish.
However, we're always making casseroles in dishes and pans that aren't, technically, casserole dishes. If you haven't got a casserole dish on hand, then you can use the same skillet you were sauteeing and mixing the ingredients in, as long as it's oven-proof. You can also use any other types of skillets or pans, just so long as they can safely cook inside a hot oven!
Okay, so we're very doubtful that there will be any hint leftovers. Once the kids taste a bite of this creamy comfort food, they won't want to stop!
But, in the seriously unlikely event that there are some leftovers, you can safely reheat them at a later date. We recommend transferring the spaghetti casserole into a resealable container and storing it in the fridge. This casserole is best eaten or frozen within 48 hours of being cooked.
When you're ready to reheat, simply place the casserole dish back into the oven, or put it into a skillet and gently heat it through on the stovetop.
You can also blast it in the microwave if you're in a hurry, but you'll lose much of the flavor and remaining freshness!
If you're not planning on finishing the casserole within a few days, then you can place the leftovers in the freezer for up to 6 months. Be sure to stick any leftovers in the freezer within 48 hours of cooking.
Spaghetti casserole will freeze well, keeping much of the taste and flavor, as long as you store it in a ziplock bag or similar resealable container.
When you're ready to eat spaghetti casserole again, allow the leftovers to thaw on the side. When it's defrosted, you can slowly reheat the casserole in a skillet on low heat. This ensures that it's been adequately heated through again before you serve it. You could also warm the casserole in the oven, with an extra layer of grated cheese to add some freshness to the dish.
If you're in a hurry, then you can defrost the leftovers in the microwave, as long as you keep it on low power. Nuking it on high will likely burn the outer edges before the middle can begin to defrost.
Our cheeses of choice are cheddar cheese for the sauce and Monterrey Jack for the topping. This dish is all about the cheese, so don't be afraid to go a little wild with the amount of cheese you use (this is comfort food, after all!)
The type of cheese you use can vary, though, and you can happily use any cheese that melts easily for the sauce. Spaghetti casserole with cream cheese is wonderfully creamy, while spaghetti casserole with mozzarella is wonderfully decadent!
Not at all, if you don't have chicken in the fridge, then you can use other meats too. You could slice up sausages, or even use ground beef. White meats work really well in keeping with the flavor, so pork chunks are a good shout. Ham and bacon are simply delicious as well!
Just make sure the meat you do use is cooked through before adding it to the combined mixture.
Of course, you can easily and quickly make this into a vegetarian spaghetti casserole. Remove the chicken breast from the recipe and add a few extra veggies if you like!
Everything else is already veggie, but you can replace the chicken with other vegetables to make the dish more filling. Quorn pieces work well as a chicken substitute, or you can simply cook more mushrooms and bell peppers, or throw in a zucchini, cauliflower, or broccoli to the mix.
Unfortunately, it's a little more challenging to make this dish vegan, as the basis of the casserole is cheese, milk, and creamy soup. If you have vegan substitutes for these - vegan cheese and oat milk, for instance - then you can give it a try!
Spaghetti chicken casserole is a fantastic dish to serve on its own, especially if you have enough servings to go around.
Given the amount of cheese involved, though, a nice little salad wouldn't go amiss to help even out the ingredients, and add a few more nutrients!
That's a deliciously tasty wrap for our cheesy, creamy, chicken spaghetti casserole recipe! Put the fun back into dinnertime, with this fantastically addictive spaghetti recipe that's guaranteed to keep the family wanting more next week, Why not bookmark our spaghetti casserole recipe for next time?