Spaghetti casserole with chicken and cheese in a white casserole dish next to a wooden spoon with a brown towel behind all on a wooden surface (with logo overlay)

Cheesy Chicken Spaghetti Casserole with Creamy Sauce

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Baking a spaghetti casserole is perfect for a large crowd. Add chicken and cheese to make it extra flavorful for a meal anyone can enjoy.

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Baking a spaghetti casserole is perfect for a large crowd. Add chicken and cheese to make it extra flavorful for a meal anyone can enjoy.

If you’re craving comfort food that’s easy to make and packed with flavor, this cheesy chicken spaghetti casserole is the perfect dish. Using rotisserie chicken and pantry staples like cream of mushroom soup and cream of chicken soup, this recipe comes together quickly and tastes like a warm, hearty hug.

Before meeting my husband, I had never had baked spaghetti before. I’d only had it in the traditional way of boiling noodles, pouring on the sauce, and sometimes adding meatballs. But she likes to make a baked version of it, and it’s just as good!

Well, I took that basic concept but wanted to make it cheesy because I love cheese. And instead of meatballs, which my boys won’t always eat, we added some chicken for protein.

The instructions seem long, but it is actually not as complicated as it looks. You only need a stockpot, a casserole dish, and a few mixing bowls to make this meal. Even my picky boys devoured this one, although they did push some of the vegetables off to the side as they ate it.

I like to serve this with a side of cheesy garlic bread or plain homemade white bread to dip in the sauce.

Serving Suggestions

This cheesy chicken spaghetti casserole is hearty enough to stand on its own, but here are a few sides and additions to make it a full comfort meal:

  • Garlic bread or a warm roll to soak up any extra creamy sauce
  • A fresh green salad with a light vinaigrette to balance the richness
  • Steamed or roasted veggies like broccoli, green beans, or even more red peppers
  • A sprinkle of chopped parsley or green onions for a pop of color and freshness
  • If you’re serving this for a gathering, try doubling the recipe in a larger casserole pan

It also reheats beautifully for next-day leftovers—just add a splash of chicken broth before microwaving to keep that melty cheese topping nice and gooey.

Cooking Tips for the Perfect Chicken Spaghetti Casserole

  • Use rotisserie chicken for easy prep and tender chicken every time.
  • Cook your spaghetti noodles just until al dente—they’ll continue cooking in the oven.
  • Mix the soups (cream of mushroom, cream of chicken, or even cream of celery soup) with sour cream and chicken broth in a large mixing bowl to make a luscious cheesy sauce.
  • Want to lighten things up? Use low-fat cheeses and reduced-fat soups.
  • Add more veggies like chopped green pepper, mushrooms, or extra Rotel tomatoes for added texture and nutrition.
  • Don’t skimp on the sharp cheddar cheese—it brings that bold flavor and perfect melty cheese finish.
  • Season to taste. Add extra garlic powder, onion powder, or even a pinch of red pepper flakes if you love a little heat.
  • This is a great dish to make ahead—just assemble, cover tightly, and refrigerate. Bake when you’re ready to serve.

Spaghetti Casserole Step by Step

Ingredients

  • 4 cups chicken broth
  • 2 lbs chicken breast, boneless, skinless
  • 2 cups water
  • 8 oz spaghetti noodles, uncooked
  • 5 oz evaporated milk
  • 2 tbsp flour
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt
  • 2 tbsp butter, unsalted
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 4 oz sharp white cheddar cheese, shredded

Preparation

Preheat the oven to 400F.

In a large stockpot, bring the chicken broth to a boil and add the chicken. Cover and reduce to medium heat to let the chicken and broth simmer for about 20 minutes, until the chicken is cooked through. Cooking in the broth adds flavor to the chicken.

Cooked chicken in broth in a stockpot on a wooden surface

Remove the chicken from the broth and add the water. Return the broth to a boil over high heat and add the spaghetti noodles, cooking until al dente, about 8 minutes.

Spaghetti noodles in broth in a stockpot on a wooden surface

Meanwhile, in a small bowl, whisk the evaporated milk and flour together.

Evaporated milk mixture with a wire whisk in a stainless steel bowl on a wooden surface

Scoop the pasta out and transfer it to a medium bowl.

Bring the broth to a boil again and whisk in the evaporated milk mixture. Boil for about 2-3 minutes, until thickened. Remove the stockpot from the heat and whisk in the Worcestershire sauce and salt.

Broth and milk mixture in a stockpot on a wooden surface

Pour the broth mixture into the bowl with the cooked spaghetti and carefully fold it in.

Cooked spaghetti in broth mixture in a stainless steel bowl on a wooden surface

Place the empty stockpot back on the stovetop and melt the butter over medium-high heat. Add the onion and bell pepper, stirring often, for 5-6 minutes, until they start to soften.

Cooked veggies in a stockpot on a wooden surface

Remove from the heat and add the pasta mixture back in. Shred the cooked chicken and return it to the pan. Add the tomatoes to the pan, then fold to thoroughly mix everything together.

Cooked veggies, spaghetti, and chicken in a stockpot on a wooden surface

Grease a 9×13 casserole dish and pour in the spaghetti mixture. Top with the white cheddar cheese.

Spaghetti casserole topped with shredded cheese in a white casserole dish on a wooden surface

Lightly grease a piece of aluminum foil (so the cheese doesn’t stick) and cover the dish. Bake for about 25-30 minutes, until the cheese has melted.

Spaghetti casserole with chicken and cheese in a white casserole dish next to a wooden spoon with a brown towel behind all on a wooden surface (vertical)

Spaghetti Casserole Leftovers

Storage: To store leftovers, first allow the casserole to cool completely. Then, transfer it to an airtight container or simply cover the original casserole pan tightly with foil or a lid. You can keep it in the refrigerator for up to four days.

Reheating: When you’re ready to reheat, you have a couple of options. For best results, use the oven. Preheat to 350°F, add a splash of chicken broth or milk to the casserole to help loosen the cheesy sauce, and cover with foil to keep the top from drying out. Bake for about 20 to 25 minutes or until it’s hot all the way through. If you’re in a hurry, microwave individual portions in 60 to 90-second intervals, stirring halfway through. Again, adding a little extra liquid will keep the creamy sauce nice and smooth.

Freezing: This casserole also freezes beautifully. You can freeze it either before or after baking. To freeze before baking, assemble everything in a freezer-safe casserole pan, cover it tightly with plastic wrap and aluminum foil, and store it in the freezer for up to three months. When you’re ready to cook, thaw the casserole overnight in the refrigerator, then bake as usual. If you’ve already baked the casserole, let it cool completely, divide it into portions, and freeze in airtight, freezer-safe containers. To reheat from frozen, bake covered at 350°F for 45 to 60 minutes (for a full dish), or microwave smaller portions until heated through.

Recipe

Originally Published On: July 21, 2021

Last Updated On: May 30, 2025

Spaghetti casserole with chicken and cheese in a white casserole dish next to a wooden spoon with a brown towel behind all on a wooden surface

Spaghetti Casserole with Chicken and Cheese

Baking a spaghetti casserole is perfect for a large crowd. Add chicken and cheese to make it extra flavorful for a meal anyone can enjoy.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
casserole
|
chicken
|
pasta
|
spaghetti
Dietary Needs:
Egg-Free
|
Nut-Free
Meat:
Chicken/Turkey
Servings: 8
5 from 1 vote

Ingredients

  • 4 cups chicken broth
  • 2 lbs chicken breast (boneless, skinless)
  • 2 cups water
  • 8 oz spaghetti noodles (uncooked)
  • 5 oz evaporated milk
  • 2 tbsp flour
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt
  • 2 tbsp butter (unsalted)
  • 1 yellow onion (chopped)
  • 1 red bell pepper (chopped)
  • 2 tomatoes (chopped)
  • 4 oz sharp white cheddar cheese (shredded)

Recommended Equipment

Instructions

  • Preheat the oven to 400F
  • In a large stockpot, bring the chicken broth to a boil and add the chicken
  • Cover and reduce to medium heat to let the chicken and broth simmer for about 20 minutes, until the chicken is cooked through
  • Remove the chicken from the broth and add the water
  • Return the broth to a boil over high heat and add the spaghetti noodles, cooking until al dente, about 8 minutes
  • Meanwhile, in a small bowl, whisk the evaporated milk and flour together
  • Scoop the pasta out and transfer it to a medium bowl
  • Bring the broth to a boil again and whisk in the evaporated milk mixture
  • Boil for about 2-3 minutes, until thickened
  • Remove the stockpot from the heat and whisk in the Worcestershire sauce and salt
  • Pour the broth mixture into the bowl with the cooked spaghetti and carefully fold it in
  • Place the empty stockpot back on the stovetop and melt the butter over medium-high heat
  • Add the onion and bell pepper, stirring often, for 5-6 minutes, until they start to soften
  • Remove from the heat and add the pasta mixture back in
  • Shred the cooked chicken and return it to the pan
  • Add the tomatoes to the pan, then fold to thoroughly mix everything together
  • Grease a 9×13 casserole dish and pour in the spaghetti mixture
  • Top with the white cheddar cheese
  • Lightly grease a piece of aluminum foil (so the cheese doesn’t stick) and cover the dish
  • Bake for about 25-30 minutes, until the cheese has melted
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Nutrition Facts
Spaghetti Casserole with Chicken and Cheese
Amount Per Serving (1 cup)
Calories 371 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Trans Fat 1g
Cholesterol 100mg33%
Sodium 1303mg54%
Potassium 789mg23%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 5g6%
Protein 34g68%
Vitamin A 1032IU21%
Vitamin C 34mg41%
Calcium 180mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

28 thoughts on “Cheesy Chicken Spaghetti Casserole with Creamy Sauce”

  4. Amber

    We’ve done a baked spaghetti before but never with chicken. I prefer using chicken anyway so this looks amazing. I’m actually a huge cheese lover too—so it’s perfect.

    Reply
    1. Stephanie

      My best friend’s daughter just learned she has to eat a gluten-free diet, so we’ve been experimenting when they are over. I think gluten-free pasta should work the same in this meal.

      Reply

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