Easy Chicken Spaghetti Bake
Creamy, cheesy chicken spaghetti baked until bubbly and golden. A cozy, crowd-pleasing weeknight casserole with simple pantry staples.
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Servings:
Ingredients
Main Ingredients
- 12 oz dry spaghetti
- 1.5 tbsp olive oil
- 0.75 cup diced yellow onion
- 0.75 cup diced green bell pepper
- 1.5 tsp minced garlic
- 21 oz condensed cream of chicken soup two small cans
- 1.25 cup low-sodium chicken broth
- 4 oz cream cheese, softened
- 10 oz diced tomatoes with green chiles undrained
- 2.5 cup shredded sharp cheddar cheese divided
- 3 cup cooked shredded chicken rotisserie works great
- 1.25 tsp kosher salt
- 1 tsp black pepper
- 0.5 tsp smoked paprika
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Heat oven to 350°F. Mist a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil.
- Cook spaghetti until just shy of al dente; drain and set aside.
- Warm olive oil in a skillet over medium heat.
- Sauté onion and bell pepper until tender, 5–6 minutes. Stir in garlic for 30 seconds.
- Whisk in condensed soup, broth, and cream cheese until smooth and creamy.
- Stir in tomatoes, 1.5 cups cheddar, salt, pepper, and paprika. Simmer 2 minutes.
- Combine spaghetti, chicken, and sauce in a large bowl. Toss to coat evenly.
- Spread mixture in the prepared dish. Top with remaining cheddar.
- Bake until bubbly and lightly browned, 20–25 minutes. Rest 5 minutes.
- Finish with parsley and serve warm.
Notes
Variation: Swap half the cheddar with Monterey Jack for extra melt. For heat, add a pinch of red pepper flakes. Storage: Refrigerate leftovers up to 4 days; reheat covered at 325°F with a splash of broth.
This recipe is an original creation inspired by classic Easy Chicken Spaghetti Bake flavors. All ingredient ratios and instructions are independently developed.