I used to make this creamy, crowd-pleasing chicken spaghetti when I needed something that felt homemade without a ton of fuss. It’s a cozy, cheesy casserole that combines shredded chicken and spaghetti in a rich, saucy bake — perfect for weeknights, potlucks, or when you want leftovers that actually reheat well. If you like easy casseroles that feed a crowd and comfort everyone, this one’s a keeper. (Also pairs nicely with lighter sides like roasted veggies — similar to how I’ll lighten up other casseroles I make at home.)
What makes this recipe special
This casserole hits the sweet spot between comfort food and convenience. It uses pantry-friendly pantry binders (cream soups and sour cream) to create a silky sauce that clings to noodles and chicken. It’s forgiving, kid-approved, and stretches well for leftovers or guests.
“Creamy, cheesy, and simple — exactly what weeknights need.” — a neighbor after trying this at a potluck
Reasons to try it now:
- Quick assembly when you have cooked chicken and pasta on hand.
- Budget-friendly: canned soups and basic dairy keep costs low.
- Crowd-pleasing texture: creamy interior, melty cheese top, optional crunchy breadcrumb contrast.
- Great for meal prep and potlucks — it travels and reheats reliably.
If you enjoy casseroles that balance rich and simple, you might also like my take on a stuffed chicken breast that’s just as cheesy and satisfying (see this recipe for inspiration: https://comfortfoodlite.com/stuffed-chicken-breast-recipes-cheesy-creamy-veggie/).
How this recipe comes together
High-level overview:
- Mix cooked spaghetti and shredded chicken with a creamy sauce made from canned soups, sour cream, and milk.
- Season simply with garlic and onion powders, salt, and pepper.
- Spread the mixture in a greased 9×13-inch dish, top with cheddar, and bake until bubbly and golden.
- Optional breadcrumbs add crunch. Let it rest briefly before serving.
This short process makes the recipe friendly for cooks of all levels. You can use rotisserie chicken for speed or leftover roasted chicken for deeper flavor.
Gather these items
What you’ll need:
- 2 cups cooked spaghetti (al dente holds up best)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup sour cream (full-fat gives richest texture)
- 1 cup shredded cheddar cheese (plus extra for topping if you like)
- 1 cup milk (whole or 2% recommended)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: breadcrumbs for topping (panko gives a light crunch)
Substitution notes:
- Use Greek yogurt (full-fat) instead of sour cream for a tangy boost and extra protein.
- Swap cream of chicken or mushroom with homemade white sauce if you prefer fresher ingredients.
- For a lighter version, reduce cheese to 3/4 cup and use low-fat milk — still tasty but less rich.
If you want another creamy, vegetable-forward casserole idea to serve alongside or instead, try this cheesy zucchini casserole for a lower-carb swap: https://comfortfoodlite.com/cheesy-zucchini-casserole-creamy-easy-low-carb/.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, add the cooked spaghetti and shredded chicken.
- Spoon in the cream of chicken and cream of mushroom soups.
- Stir in the sour cream and milk until combined.
- Add garlic powder, onion powder, and salt and pepper. Mix well so the sauce coats everything.
- Transfer the mixture into the greased baking dish and spread into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top.
- If using, sprinkle breadcrumbs over the cheese for added crunch.
- Bake for 25–30 minutes, until the casserole is bubbly and the top is golden.
- Let the casserole cool for 5–10 minutes before serving to set the sauce.
Best ways to enjoy it
Serving suggestions:
- Plate with a crisp green salad dressed with lemon vinaigrette to cut through the richness.
- Serve alongside roasted or steamed green beans, broccoli, or a simple garlic sauté.
- For a heartier meal, spoon over a bed of wilted spinach or pair with warm dinner rolls.
- Add a bright, acidic side like pickled beets or coleslaw to balance the creamy texture.
For a spicier pairing, try it with flavors from a southern-style chicken spaghetti — it’s a great contrast: https://comfortfoodlite.com/irresistible-spicy-southern-chicken-spaghetti-casserole/.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate: Store covered in an airtight container for up to 3–4 days. Reheat portions in the microwave or in a 350°F oven until warmed through (about 15–20 minutes for a full dish).
- Freeze: Cool completely, then wrap tightly with plastic wrap and foil or place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: If reheating from frozen, bake covered at 350°F until heated through (45–60 minutes). Remove cover for the last 10 minutes to crisp the top.
Food safety: Don’t leave the casserole at room temperature for more than 2 hours. Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Dry spaghetti holds sauce better: rinse pasta under hot water briefly and toss with a little oil if it’s been sitting — but best to use freshly cooked and slightly undercooked (al dente) pasta to absorb sauce without going mushy.
- Shred chicken finely so every forkful has chicken distribution.
- For a silkier sauce, warm the milk before mixing it with the soups and sour cream to help them blend evenly.
- If the casserole looks dry before baking, add 1/4 cup more milk or a splash of chicken broth.
- Want a golden, bubbly top without extra crumbs? Broil for 1–2 minutes at the end — watch closely to avoid burning.
Creative twists
- Tex‑Mex: Stir in a cup of corn, 1/2 cup black beans, and 1–2 teaspoons chili powder. Top with pepper jack and cilantro.
- Ranch & bacon: Replace one soup with ranch dressing mix and sprinkle cooked bacon on top before baking.
- Mushroom lovers: Sauté fresh mushrooms and fold them into the mixture for deeper umami.
- Dairy-free: Use dairy-free sour cream and shredded dairy-free cheese; thicken with a cornstarch slurry if needed.
- Vegetarian: Substitute shredded chicken with roasted cauliflower or a can of drained white beans for protein.
Common questions
Q: How long does this take to prep and bake?
A: Prep is about 10–15 minutes if you have cooked chicken and pasta ready. Bake time is 25–30 minutes.
Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken is an excellent shortcut and adds great flavor.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if chilled.
Q: Is this freezer friendly?
A: Yes. Freeze as directed above for up to 2 months. Thaw overnight before reheating for best texture.
Q: How can I make it lighter?
A: Use reduced-fat milk and sour cream, cut the cheese slightly, and add more vegetables like spinach or zucchini to stretch the casserole.
Conclusion
If you want more variations and inspiration for cheesy chicken spaghetti-style recipes, this classic version pairs well with other homey takes like the Cheesy Chicken Spaghetti Casserole on Plain Chicken and The Best Chicken Spaghetti from The Country Cook. For additional ideas and different spins, see Cheesy Chicken Spaghetti Casserole – Plain Chicken and The Best Chicken Spaghetti – The Country Cook.
Creamy Chicken Spaghetti Casserole
Ingredients
Main Ingredients
- 2 cups cooked spaghetti al dente holds up best
- 2 cups cooked chicken, shredded rotisserie works great
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup sour cream full-fat gives richest texture
- 1 cup shredded cheddar cheese plus extra for topping if desired
- 1 cup milk whole or 2% recommended
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- optional Breadcrumbs for topping (panko gives a light crunch)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, add the cooked spaghetti and shredded chicken.
- Spoon in the cream of chicken and cream of mushroom soups.
- Stir in the sour cream and milk until combined.
- Add garlic powder, onion powder, and salt and pepper. Mix well so the sauce coats everything.
- Transfer the mixture into the greased baking dish and spread into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top.
- If using, sprinkle breadcrumbs over the cheese for added crunch.
Baking
- Bake for 25–30 minutes, until the casserole is bubbly and the top is golden.
- Let the casserole cool for 5–10 minutes before serving to set the sauce.
