Chicken Spaghetti Casserole
Creamy Chicken Spaghetti Casserole combines tender shredded chicken, spaghetti, tomatoes, cream cheese, sour cream, and plenty of melted cheese for an easy, cozy family dinner.
Servings: 8
Calories: 525kcal
Ingredients
- Chicken Spaghetti
- 12 ounces spaghetti
- 3 cups cooked shredded chicken
- 1 tablespoon olive oil or butter
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 can 14.5 ounces diced tomatoes, lightly drained
- 1 cup tomato sauce
- 1 cup chicken broth
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Topping
- 1 cup shredded mozzarella or cheddar-mozzarella blend
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until just shy of al dente.
- Drain the spaghetti and set aside.
- Heat olive oil or butter in a large skillet over medium heat.
- Add the diced onion and sauté for 3–4 minutes, until softened.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Stir in the diced tomatoes, tomato sauce, and chicken broth.
- Add Italian seasoning, smoked paprika, garlic powder, salt, black pepper, and red pepper flakes if using.
- Reduce heat to medium-low and simmer for 3–4 minutes.
- Add the softened cream cheese and stir until completely melted and incorporated.
- Remove the skillet from the heat and stir in the sour cream.
- Add the shredded chicken and stir until evenly combined.
- Stir in 1 cup cheddar cheese and 1/2 cup mozzarella cheese until the cheese starts to melt.
- Add the cooked spaghetti and gently toss until the noodles are completely coated in the sauce.
- If the mixture is too thick, add a small splash of chicken broth.
- Transfer the mixture to the prepared 9×13-inch baking dish and spread evenly.
- Sprinkle the remaining mozzarella or cheese blend over the top.
- Sprinkle the Parmesan cheese evenly over the casserole.
- Cover loosely with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
- For a more golden topping, broil for 1–2 minutes, watching carefully.
- Remove from the oven and let the casserole rest for 5–10 minutes.
- Garnish with chopped fresh parsley.
- Serve warm.
Notes
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until just shy of al dente.
- Drain the spaghetti and set aside.
- Heat olive oil or butter in a large skillet over medium heat.
- Add the diced onion and sauté for 3–4 minutes, until softened.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Stir in the diced tomatoes, tomato sauce, and chicken broth.
- Add Italian seasoning, smoked paprika, garlic powder, salt, black pepper, and red pepper flakes if using.
- Reduce heat to medium-low and simmer for 3–4 minutes.
- Add the softened cream cheese and stir until completely melted and incorporated.
- Remove the skillet from the heat and stir in the sour cream.
- Add the shredded chicken and stir until evenly combined.
- Stir in 1 cup cheddar cheese and 1/2 cup mozzarella cheese until the cheese starts to melt.
- Add the cooked spaghetti and gently toss until the noodles are completely coated in the sauce.
- If the mixture is too thick, add a small splash of chicken broth.
- Transfer the mixture to the prepared 9×13-inch baking dish and spread evenly.
- Sprinkle the remaining mozzarella or cheese blend over the top.
- Sprinkle the Parmesan cheese evenly over the casserole.
- Cover loosely with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
- For a more golden topping, broil for 1–2 minutes, watching carefully.
- Remove from the oven and let the casserole rest for 5–10 minutes.
- Garnish with chopped fresh parsley.
- Serve warm.
Nutrition
- Calories: 525 kcal
- Carbohydrates: 48 g
- Protein: 32 g
- Fat: 24 g
- Saturated Fat: 11 g
- Cholesterol: 90 mg
- Sodium: 850 mg
- Fiber: 3 g
- Sugar: 6 g
- Calcium: 300 mg
- Iron: 3 mg