Chicken Spaghetti Casserole

When I asked Facebook fans the other day about the possibility of me posting a new casserole recipe, I received an overwhelming response. It seems that there are a lot of casserole-lovers out there! I live in San Diego- not really the Casserole Capital of America. People here eat grilled chicken, tofu hot dogs and salad with no dressing. Casseroles are among the evils that aren’t spoken here in SoCal. Whatever. I eat casseroles. Must be because all of my distant Swedish relatives live in Minnesota, where comfort food is more welcome. It’s in my genes. And probably my jeans too. The good news is that I lightened this one up as much as I thought I could: Chicken Spaghetti Casserole

This is quite the cheesy casserole, and I mean that in a good way. It’s hard to lighten up on cheese since low fat cheeses do not tend to melt nicely, so I charged straight ahead and used full-fat cheese for this recipe. Don’t worry- you’ll see the calorie count in the end (which is actually not too terribly bad).

Here’s what you’ll need for this recipe. Yep, we’re doing something I rarely do on my recipe site: using Cream of Mushroom Soup. If that scares you, head over to Deliciously Organic and snatch Carrie’s homemade Cream of Mushroom Soup recipe, which looks pretty darn good.

Boil the pasta, just so it’s kinda al dente (still has a slight bite to it).

Melt 1 tablespoon of butter in a pan.  Just a tablespoon.  We don’t need a whole stick or anything like that since we’re just going to sauté the veggies in it.

Cook the veggies in that melted butter, just until they’re a little bit softened up.  Here’s where you can get creative.  If you don’t like my choice of veggies (or more importantly, if your family refuses to eat certain veggies), change it up and add in what you’d like.

Mix nonfat milk with fat-free cream of mushroom soup.

Pour that sauce into the veggies.

Mix it up.

Add cheese.  The real stuff.  I used extra sharp cheddar because I like that it gives a little extra bang of flavor.

It melts into the sauce nicely.

Mix in chopped, cooked chicken and the pasta.

Add some tabasco for flavah.  And salt and pepper…

Pour it into a greased baking dish.

It looks purdy, don’t it?

More cheese.  I chose Monterey Jack.  The real stuff.

Sprinkle it on the top.

Bake it for a half hour or so, and it comes out all bubbly and hot and melty.

Dish it up and eat!

Since I’ve been using My Fitness Pal (tracking my calories and exercise), I went ahead and figured out the nutritional information for this one and have included that as well as weight watcher points within the printable recipe below.  It’s definitely not a weight watcher kind of recipe, but if you’re on that sort of a diet and you feel like splurging… at least you know the details and can plan for it.  I’m a firm believer in eating what you want on a diet… normal stuff in moderation.  That’s what I did with this recipe.  I had my serving, and that’s it!  Big side salad to go with.  Perfect, and it was filling and satisfying too!

Print Print Recipe

Chicken Spaghetti Casserole

Yield: 6 servings

Prep Time: 25 min

Cook Time: 35 min


7 ounces thin spaghetti
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
Two 10.75-ounce cans 98% fat free cream of mushroom soup
1 cup nonfat milk
8 ounces sharp cheddar cheese
2 cups cooked, chopped chicken
1 teaspoon Tabasco sauce
salt and pepper, to taste
1/2 cup shredded Monterey Jack cheese


1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.

2. Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.

3. Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.

4. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.


*If you're trying to figure out a serving size for this casserole, simply use a knife to divide the pan into 6 equal servings. There's your serving size (it's pretty substantial)!

*Leftovers of this casserole are great for a couple of days after making it.

*Turn this casserole into a day-after-Thanksgiving meal by adding leftover turkey instead of chicken.

Nutritional Information per serving:
Serving size: 1/6th of the casserole
Calories per serving: 490.5
Fat per serving: 22.5g
Saturated Fat per serving: 12.3g
Sugar per serving: 3.3g
Fiber per serving: 2.7g
Protein per serving: 31g
Cholesterol per serving: 89.3mg
Carbohydrates per serving: 39.4g

WW POINTS per serving:
Points Plus Program: 13 Old Points Program: 11


Leave a Comment

78 Responses to “Chicken Spaghetti Casserole”

  1. 1

    Jessica @ How Sweet — October 24, 2011 @ 3:41 AM

    i think this is my husband’s idea of heaven!

  2. 2

    Katrina — October 24, 2011 @ 3:49 AM

    This sounds lovely! Need to try this one.

  3. 3

    Heather Johnson — October 24, 2011 @ 6:27 AM

    Seriously – I wnt to eat this right now!


  4. 4

    Nelly Rodriguez — October 24, 2011 @ 6:39 AM

    I just made something close to this last week; add shiitake mushrooms, onions, garlic, peppers and so much cheese! It’s definitely a great comfort meal as well!

  5. 5

    jenna — October 24, 2011 @ 7:17 AM

    this sounds great. what a quick dinner idea.

  6. 6

    Anne Tierney — October 24, 2011 @ 7:18 AM

    Growing up we called this Tetrazini. It’s always been one of my favorite go-to recipes for ooey gooey cheesy comfort food. Makes me want to put it on my menu plan for next week!

  7. 7

    Lauren — October 24, 2011 @ 8:13 AM

    This looks great, Lori! Easy weeknight meal for sure!

  8. 8

    Chris @ TheKeenanCookBook — October 24, 2011 @ 8:20 AM

    This looks awesome. This is going to be our Wednesday night dinner, when we both get in late and Baby Boy is tired and fussy.

  9. 9

    Bev Weidner — October 24, 2011 @ 8:53 AM

    I have just fainted. This is MY FAVORITE.

    Now I must figure out how to live this day after seeing this.


  10. 10

    Sandra — October 24, 2011 @ 9:11 AM

    I bet this would be really good made with tortilla chips instead of spaghetti – sort of like dinner chiliquillas (that seems to be a San Diego B-fast specialty). Or maybe corn tortilla strips.

  11. 11

    Lauren at Keep It Sweet — October 24, 2011 @ 10:06 AM

    Great meal for a cold night!

  12. 12

    patsyk — October 24, 2011 @ 10:44 AM

    I like a nice casserole as the weather gets cooler (which it is now!), although I don’t make them often. This one looks like something that could cover the comfort food craving easily!

  13. 13

    Nichole — October 24, 2011 @ 11:49 AM

    I love this recipe, but I add a can of Rotel to it! Yumm with a little kick

  14. 14

    Erin @ Dinners, Dishes and Desserts — October 24, 2011 @ 2:59 PM

    This looks creamy and delicious! I was born in MN and lived there for 10 years – casserole is King there! This would fit right in. Hubby isn’t a big casserole fan, but if I told him it was baked pasta, he would be all over this one!

  15. 15

    E — October 24, 2011 @ 5:13 PM

    That looks wonderful, a quick, easy week nigh meal. My neighbor is from Minnesota, he also said casseroles are a bit hit there, and they call them hot dish!

  16. 16

    Lori Lange — October 24, 2011 @ 6:56 PM

    Great idea!

  17. 17

    Angie @ Bigbearswife — October 25, 2011 @ 6:56 AM

    mmm that looks really good!

  18. 18

    Sarah — October 25, 2011 @ 7:06 AM

    I love this recipe! It looks amazing and lends itself to have various things added or omitted if necessary. What a great weeknight meal. I also like your idea of using turkey and making this an after Thanksgiving day meal; wonderful!

  19. 19

    angela@spinachtiger — October 25, 2011 @ 4:13 PM

    I’m chucking because I”m one of those ex-Californians that doesn’t eat casseroles. However, this grabbed my eye and I’m sure I could be convinced to enjoy.

  20. 20

    Renee — October 25, 2011 @ 4:29 PM

    This dish is super yummy and quick! We usually use rotel (you know the tomato mix in a can right) and it’s even more quickly put together! However I like the idea of mixing up the veggies. Thanks

  21. 21

    Joan — October 25, 2011 @ 4:59 PM

    This recipe is amazing and was a hit with my family!!!!!

  22. 22

    themacaronqueen — October 25, 2011 @ 6:41 PM

    I love hearty food that will fill my stomach. Will definitely try this recipe.

  23. 23

    The Elegant Eggplant — October 26, 2011 @ 10:50 AM

    this looks absolutely delish!! Such a fun, modern take on casserole.

  24. 24

    sandy — October 26, 2011 @ 4:03 PM

    I love casseroles and I live in San Diego! BUT…..I grew up back East. :)
    This recipe looks very good.

  25. 25

    Julie — October 26, 2011 @ 4:06 PM

    Very disappointed…flavor was good, but WAY too watery! may try again and eliminate the milk.

  26. 26

    Lori Lange — October 26, 2011 @ 4:09 PM

    Really? That’s so strange. Mine was thick- not watery at all (see pics). I wonder why the difference?

  27. 27

    Ellen in VA — October 26, 2011 @ 5:35 PM

    I usually double this and freeze at least half of it. It makes a great dish for a covered dish supper or to take to the family when someone dies. Every time I take it anywhere one or two people asks for the recipe!

  28. 28

    Patty — October 28, 2011 @ 9:04 AM

    This was super good. Make a huge meal. I was going to ask about freezing but someone answered my question. Casseroles and an extra meal doesn’t get better than that.

  29. 29

    Veronica — October 30, 2011 @ 10:03 AM

    This was a hit in my house. I made it last night and it was so good. Follow the instructions and it came out perfect.

  30. 30

    Nichole — November 1, 2011 @ 11:22 AM

    I also meant to put on my comment, that I put a bag of steamed broccoli in mine to add something green to it! My husband loves it, just made this last night!

  31. 31

    Jenny (VintageSugarcube) — November 1, 2011 @ 3:20 PM

    Only one complaint; I could eat that entire casserole dish by myself. And I wouldn’t share it with anyone!

  32. 32

    tuyen — November 3, 2011 @ 11:34 AM

    Tried making this last night and loved it. Thanks!

  33. 33

    Kathy — November 7, 2011 @ 4:10 PM

    The whole family really liked this dish. I put it all together the night before, then just put it in the over when I got home from work.
    The only thing I had do different was to cook it a little longer.

  34. 34

    Nikki — November 10, 2011 @ 11:08 AM

    This recipe lools Srummdidlyumptious. I’m gona make it 2nite.. and I’m from San Diego. I love casseroles. I have a wonderful Chicken and spinnach casserole recipe.

  35. 35

    Heidi — November 14, 2011 @ 4:55 AM

    Does this freeze well? I was thinking to make a small dish for my parents after we leave at Thanksgiving, so they have something ready to go for another meal whenever they want it. Thanks!

  36. 36

    Lori Lange — November 14, 2011 @ 7:39 AM

    Haven’t frozen this one in particular, but I would freeze it before cooking, then defrost before baking.

  37. 37

    Angie Saunders — November 15, 2011 @ 12:55 PM

    Has anyone tried it with whole wheat pasta?

  38. 38

    Lori Lange — November 15, 2011 @ 10:37 PM

    Not yet!

  39. 39

    Felice "Swanky Girl" Sloan — November 15, 2011 @ 11:00 PM

    Okay you just added about 5 pounds to my ass with this recipe!
    This looks so good and I will be making it soon!

  40. 40

    Heather — November 21, 2011 @ 10:17 PM

    Made this tonight and it was a huge hit! Would make again!!

  41. 41

    Lee — November 30, 2011 @ 1:51 PM

    This recipe looks so good and I would love to try it! However, I am not a big fan of cream of mushroom soup or really mushrooms in general. Is there anything I can use as a substitute?

  42. 42

    Lori Lange — December 1, 2011 @ 6:38 AM

    Cream of chicken?

  43. 43

    Kalyn — December 18, 2011 @ 9:35 PM

    LOOKS AND TASTES AMAZING! never a fan of casserole but LOVED this recipe. so easaaayyyy too :)

  44. 44

    sspencer07 — December 28, 2011 @ 11:52 AM

    I LOVE this recipe!! I’ve been making it for years, but I’ve out my own little twists on it. Instead of using regular spaghetti noodles I use penne pasta and I omit the celery. I also use Velveeta cheese instead of shredded cheese. Every time I make it I have to write the recipe down for at least one person who eats it.

  45. 45

    Stephanie Green — January 26, 2012 @ 2:14 PM

    This looks amazing! I have a “chicken spaghetti” recipe as well, a bit like yours, but also a lot different! I would love to add those huge mushrooms to mine, but I don’t know if I could pass it off to my husband and 4 yr old! LOL

  46. 46

    Brynne, Proud LEO Wife — February 21, 2012 @ 10:18 AM

    This looks amazing. I am thinking about making this tonight minus the mushrooms and using whole wheat pasta. I think I will try the Cream of Chicken soup as well. My husband will love having this comfort food ready when he gets home tonight after a long day working Fat Tuesday downtown and my 13 year old son looked at the pictures and said he can’t wait to try it. I’m on Weight Watchers and I am constantly looking for new recipes. Thanks so much Lori!

  47. 47

    Raimeka — March 26, 2012 @ 7:32 AM

    I made this Chicken Spaghetti this weekend, it was delicious! Best Chicken Spaghetti I have ever tasted hands down!

  48. 48

    Kitkate8705 — April 14, 2012 @ 4:54 PM

    I just discovered this site, and cannot wait to try this recipe. I’m going to try it with NoOodles.

    VERY excited to look at the rest of the your recipes! :)

  49. 49

    EricaC — June 20, 2012 @ 4:32 PM

    I was so excited to try this recipe because it looked so good, but halfway through I realized I didn’t check to see if I had all the ingredients! I ended up using a can of Alfredo sauce instead of cream of mushroom, still good, but definitely going to try this again when I have the mushroom soup! Thanks for the recipe! This is my first time here, and I can tell I’m going to be visiting your site more often!

  50. 50

    Kelbikakes — August 19, 2012 @ 7:25 AM

    I love casseroles. When my hubby agrees with me to try one it’s on…as a matter of fact my veggies are being prepped now;)… let you know how it turns out.

  51. 51

    Kelbikakes — August 19, 2012 @ 4:33 PM

    The meal was awesome,my sides were green beans and brown and serve rolls,tomorrow I’ll be in the gym for 1 hr spin class…well worth it! Thx for the recipe;)

  52. 52

    Ali — September 22, 2012 @ 6:03 PM

    I’m pregnant and nothing ever sounds good to eat….and my morning sickness has been so bad that I’ve lost weight (no good)…..I just made this. Exact to the recipe (plus I added black olives) and baby and I LOVE it! Hardy and healthy. Veggies and dairy and calories. Its also something i can portion control. Not to mention my kitchen smells awesome now.

  53. 53

    Lori Lange — September 22, 2012 @ 9:21 PM


  54. 54

    Andrea Georges — September 28, 2012 @ 9:13 AM

    My husband loves Chicken Spaghetti but when I make it I use velveeta and rotel tomatoes. Gives it that kick!

  55. 55

    TS — October 14, 2012 @ 9:54 AM

    Thanks for this recipe. I made it for my aunt, uncle and grandpa after my grandma passed away last weekend. It was a big hit, and help ease the pain, I think. The flavors are perfect as is, I didn’t change a thing about the recipe.

  56. 56

    Marcella — November 9, 2012 @ 6:53 PM

    This casserole is soooooo good! Just made it last night. Posted a pic on Facebook and everybody wanted the recipe. So, I’ve directed them to your site! I used reduced fat cheese and I guess I’ll never know the difference, it was delicious!!! Definitely going to check out some of your other recipes. I love finding new dishes to make. Get tired of the same old meals all the time. Thanks!!!

  57. 57

    gina @ skinnytaste — November 20, 2012 @ 5:33 AM

    I didn’t grow up on casseroles myself, but often get requests to make them. I do like having something you can put together in the morning, then reheat in the evening. This casserole looks pretty dang good!

  58. 58

    Sylvia — January 18, 2013 @ 4:18 PM

    Great dish! Only changes I made were I used crushed red pepper when I sautéed my chicken, instead of using tabasco. Also Instead if parsley, I used fresh basil. I added it at the very end of cooking my chicken.

  59. 59

    sherry — February 3, 2013 @ 8:32 PM

    What happens when you don’t like mushrooms what can of soup can i use instead? thanks

  60. 60

    Lori Lange — February 4, 2013 @ 3:52 PM

    Perhaps Cream of Chicken?

  61. 61

    Heather — December 28, 2013 @ 5:25 PM

    Do you cover the dish when you put it in the oven to bake? Plan on cooking this tomorrow. Looks yummy! Thanks

  62. 62

    Lori Lange — December 29, 2013 @ 7:36 PM

    Nope- just bake it as directed!

  63. 63

    Martha — January 8, 2014 @ 9:51 AM

    If cream of mush is not to your liking, try cream of celery. I sub this often, especially if celery is already called for.

  64. 64

    Sue V — January 19, 2014 @ 9:51 AM

    Thank you for sharing this recipe. I made this last night using Barilla gluten-free spaghetti and Pacific Natural Foods Organic gluten-free Condensed Soup; 1 mushroom and 1 chicken. It was fabulous!! It was even better warmed up for lunch today.

  65. 65

    Sara's Baked Creations — January 19, 2014 @ 7:27 PM

    I just tried your recipe, changing it to my own taste with respect to the veggies, sauces, and other stuff. My entire family has enjoyed every single bite!! Thank you!

  66. 66

    MommyOfMany — February 4, 2014 @ 9:15 PM

    Could I substitute Cream of Chicken or another cream based soup for the cream of mushroom?

  67. 67

    Lori Lange — February 5, 2014 @ 8:10 AM

    Yes, that should probably be just fine.

  68. 68

    Suzanne Smith — February 17, 2014 @ 5:31 PM

    Made this casserole for supper tonight, and it was delicious… not to mention beautiful! Had to cut back on the onion a bit to help my hubby’s tummy, but that’s the only change I made. Wasn’t sure I would like the cream of mushroom soup, but it was great. Absolutely loved the kick from the Tabasco! I will definitely be making this for our community group in the near future.


  69. 69

    Michelle — March 8, 2014 @ 12:18 PM

    This recipe sounds really good! I will certainly try it but I have just one question. By 8 ounces cheddar cheese, do you mean an 8 oz bag (about 2 cups) or 1 cup?

  70. 70

    Lori Lange — March 10, 2014 @ 6:22 AM

    Yes, 8-ounces of cheese is 2 cups. If you are measuring liquid, then 8-ounces = 1 cup.

  71. 71

    Regan — March 11, 2014 @ 2:28 PM

    I have made another version of this several times before, but today I used your recipe. My son and I both enjoyed it. I like that your version adds plenty of veggies. I only have Almond Milk around these days, so I substituted Chicken Broth in lieu of Milk to loosen the Cream of Mushroom mixture. I stuck to the recipe besides the one substitution and it worked out great! I will definitely be making this version from now on. Hopefully I can find something else yummy on your site! Thanks a bunch!

  72. 72

    Theresa — April 8, 2014 @ 4:36 PM

    I made this tonight with a few modifications and it was Absolutely delicious! I used ground chicken, almond milk (only 3o cal per cup) cheddar cheese made with 2% milk, and gluten free spaghetti. My Hubby has lots of allergies! It still turned out great!

  73. 73

    Marilyn — April 10, 2014 @ 4:56 PM

    I made this recipe exactly as posted, it is excellent! Have you made it and baked it the next day? I didn’t know if the pasta would soak up the liquids if refrigerated overnight.

  74. 74

    Lori Lange — April 14, 2014 @ 9:26 PM

    I have not, and I might be worried about the same thing!

  75. 75

    Laura — May 29, 2014 @ 12:27 PM

    I love this recipe! Thank you for blogging about it. I am making it for the second time today – using a bacon peppercorn rotisserie chicken from publix. Yummy!!

  76. 76

    Rebecca Jacobs — December 5, 2014 @ 12:53 PM

    I was wondering what the nutitional calculations would be if I substituted spaghetti squash for the spaghetti.
    Do you have that information available?

  77. 77

    Kay Abrams — December 5, 2014 @ 8:51 PM

    Will try, luv casseroles!! Discovered that casserole topped with lowfat or veggie cheese, then spayed with pam, then baked… makes the lowfat cheese melt (gives it just enuf oil to melt)!!

  78. 78

    Lori Lange — December 10, 2014 @ 7:15 PM

    no idea!