Creamy Chicken Spaghetti Casserole
A cozy, cheesy casserole combining shredded chicken and spaghetti in a rich sauce, perfect for weeknights, potlucks, or leftovers.
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.
Notes
Optional: For a silkier sauce, warm the milk before mixing. For golden, bubbly top, broil for 1–2 minutes at the end — watch closely.