Chicken Spaghetti Casserole

square image of chicken spaghetti on a forrk

4.95 from 17 votes

Easy Chicken Spaghetti Casserole Recipe has everything you need for a great meal. The creamy chicken and pasta come together for the best comfort food.

Prep Time25

Cook Time35

Total Time1

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $15.99, $2.00 per Serving

Ingredients

3 boneless, skinless chicken breasts (cooked and shredded)
1 can diced tomatoes with basil, garlic, and oregano (14.5 ounces)
1 can cream of celery soup (10.5 ounces)
1 can cream of chicken soup (10.5 ounces)
3 cloves garlic (minced)
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
½ cup sour cream
1 ½ cup shredded Monterey Jack cheese (divided)
12 ounces spaghetti (cooked to al dente)
¼ cup grated parmesan cheese

Instructions

Preheat the oven to 375°F.
In a large bowl, combine 3 cooked and shredded chicken breasts, 14.5 ounces diced tomatoes with basil, garlic, and oregano, 10.5 ounces cream of celery soup, 10.5 ounces cream of chicken soup, 3 minced garlic cloves, 1 teaspoon dried parsley, 1 teaspoon dried basil, ½ teaspoon salt, ½ teaspoon pepper, ½ cup sour cream, and 1 cup shredded Monterey Jack cheese.
Mix well until fully combined.
Add 12 ounces cooked spaghetti and toss until evenly coated with the chicken mixture.
Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
Sprinkle the remaining ½ cup shredded Monterey Jack cheese and ¼ cup grated parmesan cheese evenly over the top.
Bake uncovered at 375°F for 20–25 minutes, or until the casserole is bubbly and the cheese topping is golden brown.
Remove from the oven and let the casserole cool for 10 minutes before serving.

Notes

Cream of mushroom soup may be used in place of the cream of celery soup.

Refrigerate the leftovers in an airtight container for up to 5 days.

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