This Chicken Spaghetti Casserole recipe is the best comfort food casserole recipe! It’s a good dinner recipe for cozy winter nights, and it’s one that the whole family typically enjoys too. Watch the video showing you how to make this Chicken Spaghetti Casserole, then scroll to the bottom of this post and print out the recipe so you can make it at home.
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 up this Chicken Spaghetti Casserole recipe as much as I thought I could.
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). And you can always use low fat cheese, if you prefer.
What ingredients do you need for Chicken Spaghetti Casserole?
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, grab my homemade Cream of Mushroom Soup recipe to use instead. If you use my homemade soup, you may not need to add much milk since it’s not a “condensed” version of cream of mushroom.
How to Make Chicken Spaghetti Casserole:
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. I use 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 flavor. And salt and pepper…
Pour it into a greased baking dish.
It looks pretty, doesn’t it?
More cheese. I chose Monterey Jack.
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!
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below. It’s definitely not “really” 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 like to have my one serving, and that’s it! Big side salad to go with. Perfect, and it is filling and satisfying too!
The Best Casserole Recipes:
- Cauliflower Pizza Casserole
- Baked Spaghetti Casserole
- Cheeseburger Casserole
- Beef Burrito Casserole
- Puffed Up Pizza Casserole
- Cheesy Beef and Pasta Casserole
Chicken Spaghetti Casserole
Recipe Details
Ingredients
- 7 ounces thin spaghetti
- 1 tablespoon salted butter
- 2 cups sliced mushrooms
- 1 medium onion, chopped
- ½ cup chopped celery
- ½ cup chopped green bell peppers
- Two 10.75-ounce cans 98% fat free cream of mushroom soup
- 1 cup nonfat milk
- 8 ounces sharp cheddar cheese (can sub reduced fat)
- 2 cups chopped cooked chicken breast
- 1 teaspoon Tabasco sauce
- salt and pepper, to taste
- ½ cup shredded Monterey Jack cheese (san sub reduced fat)
Instructions
- Preheat oven to 350°F. Spray a 2-quart casserole dish with nonstick spray.
- 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.
- 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.
- Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.
Video
Notes
- *If you are counting WW points, prepare this recipe with reduced-fat cheeses.
- *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- holiday meal by adding leftover turkey instead of chicken.
At the end of step 3, can you just freeze this and bake at a later date?
I think so, but I haven’t tried it.
I forgot to rate it 5 stars…I’d give it 10 if I could.
This is delicious… might add some bacon next time. Thank u. So easy to make n so tasty.
This was amazing! I used a shallot instead of an onion, added garlic and used 1 can of cream of mushroom and 1 can of cream of chicken soups. Would definitely make this again!
Great recipe. So good wife wanted me to make it 2 days in a row. I added a drained can of rotel also though.
Easy to make and everyone in my family loved it!!
Can the mushrooms be substituted for something else
You can leave them out!
Can you make the casserole ahead of time and pop in oven before dinner?
Definitely!
Sounds and looks very delicious going to cook it for a Sunday dinner
I tried your recipe of Chicken Spaghetti Casserole and it turned out AMAZING! Everyone at home loved it. I am definitely going to try more of your recipes. thanks !
Looks scrumptious!! Can’t wait to try. I think I’ll add a can of Rotels for a little extra bite. Thanks for sharing your recipe.
Technically, I didn’t make this exactly to your recipe. However, it served as a great base for what I had on hand. I subbed the spaghetti for small shells, one can of mushroom soup for chicken, fresh mushrooms for canned, most of the cheese for mozzarella, added salt, pepper, garlic powder and 1/2 cup sour cream. Topped with parmesan and crushed garlic cheese croutons. It fit perfectly in a 9 x 13 casserole dish. Served topped with green onions. It was SO creamy, cheesy and delicious. Thank you for a great, inspirational recipe.
We love this recipe. I added red bell pepper and the green bell pepper. I didn’t have the cheese that was called for so I used Mexican mix in with the soup and then on top I used mozzarella cheese. it was delicious and everyone liked it.
I have made this twice and even my picky Granddaughter likes it. It is really delicious. I added red pepper also.
This looks delicious! How would I do this without any mushroom? What should I swap the cream of mushroom soup with?
Prob cream of chicken soup?
Could u use rice instead of pasta?
Haven’t tried it, but it sound good!
Oh my goodness I can’t wait to try this! Sounds so good.
This was a huge hit with my family! Thanks for sharing.
This is great for a potluck!
My kids are going to go nuts over this! It looks AMAZING
I love a good casserole, they are just so comforting. And this one is delicious, one of my family’s favorites!
Did you use a half cup each of green pepper and red pepper or a quarter cup of each?
It doesn’t matter so much, but 1/4 cup of each is fine. If you want more, add more 🙂
This recipe is awesome. Nice made it several times for pot luck and funeral meals. I added an 8oz container of sour cream. I’ve also topped it with Mexican cheese blend to have a Mexican flavor.
This just looks great! It is cold and snowy here, so this will be on the menu soon. Perfect for a cold, snowy night!
Looks so good!
What is the temp and heating time if cooking from frozen. I also split it into 2 casseroles to freeze for two separate meals. Thank you
Here are some tips I found on the internet: http://www.bettycrocker.com/how-to/tipslibrary/misc/tips-for-freezing-and-reheating-food
This recipe was great. I used a rotissori chicken from Costco. I also added a little cream cheese. This is a keeper.
OMG! I live in San Diego county and all I did to make it less comfort more California is substitute cooked cauliflower for the spaghetti and a mixture of half and half and sour cream for the soup! It was amazing! My husband eats low carb and loved it. Thank you soooo much.
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)!!
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!!
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.
I have not, and I might be worried about the same thing!
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!
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!
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?
Yes, 8-ounces of cheese is 2 cups. If you are measuring liquid, then 8-ounces = 1 cup.
This is awesome! I used half chicken n half mushroom plus bacon n garlic. Yum! Had some feta in fridge too.
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.
Thanks!
Could I substitute Cream of Chicken or another cream based soup for the cream of mushroom?
Yes, that should probably be just fine.
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!
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.
If cream of mush is not to your liking, try cream of celery. I sub this often, especially if celery is already called for.
Do you cover the dish when you put it in the oven to bake? Plan on cooking this tomorrow. Looks yummy! Thanks
Nope- just bake it as directed!
What happens when you don’t like mushrooms what can of soup can i use instead? thanks
Perhaps Cream of Chicken?
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.
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!
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!!!
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.
My husband loves Chicken Spaghetti but when I make it I use velveeta and rotel tomatoes. Gives it that kick!
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.
Yay!
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;)
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.
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!
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! 🙂
I made this Chicken Spaghetti this weekend, it was delicious! Best Chicken Spaghetti I have ever tasted hands down!
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!
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
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.
LOOKS AND TASTES AMAZING! never a fan of casserole but LOVED this recipe. so easaaayyyy too 🙂
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?
Cream of chicken?
Made this tonight and it was a huge hit! Would make again!!
Okay you just added about 5 pounds to my ass with this recipe!
This looks so good and I will be making it soon!
Has anyone tried it with whole wheat pasta?
Not yet!
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!
Haven’t frozen this one in particular, but I would freeze it before cooking, then defrost before baking.
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.
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.
Tried making this last night and loved it. Thanks!
Only one complaint; I could eat that entire casserole dish by myself. And I wouldn’t share it with anyone!
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!
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.
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.
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!
I love casseroles and I live in San Diego! BUT…..I grew up back East. 🙂
This recipe looks very good.
this looks absolutely delish!! Such a fun, modern take on casserole.
I love hearty food that will fill my stomach. Will definitely try this recipe.
This recipe is amazing and was a hit with my family!!!!!
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
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.
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!
mmm that looks really good!
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!
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!
I love this recipe, but I add a can of Rotel to it! Yumm with a little kick
Great idea!
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!
Great meal for a cold night!
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.
I have just fainted. This is MY FAVORITE.
Now I must figure out how to live this day after seeing this.
Wow.
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.
This looks great, Lori! Easy weeknight meal for sure!
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!
this sounds great. what a quick dinner idea.
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!
Seriously – I wnt to eat this right now!
Awesome!
This sounds lovely! Need to try this one.
i think this is my husband’s idea of heaven!