Chicken Spaghetti Casserole

This post may contain affiliate links.

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.

chicken spaghetti casserole in a white dish just out of the oven

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.

chicken spaghetti casserole in a white casserole dish

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.

ingredients displayed for chicken spaghetti casserole- pasta, cream of mushroom soup, tabasco, cheese, onions, mushrooms, chicken

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, head over to Deliciously Organic and snatch Carrie’s homemade Cream of Mushroom Soup recipe, which looks pretty darn good.

pasta boiling in water in a pot

How to Make Chicken Spaghetti Casserole:

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

melting butter in a skillet

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.

sauteing vegetables in a skillet to make chicken spaghetti casserole

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.

measuring cup pouring into a bowl to make sauce for chicken spaghetti casserole

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

pouring sauce into vegetables in a skillet to make the sauce for chicken spaghetti casserole

Pour that sauce into the veggies.

making sauce for chicken spaghetti casserole in a skillet

Mix it up.

adding cheese to the sauce for chicken spaghetti casserole in a skillet

Add cheese.  I use extra sharp cheddar because I like that it gives a little extra bang of flavor.

sauce in a skillet for chicken spaghetti casserole

It melts into the sauce nicely.

making chicken spaghetti casserole in a skillet

Mix in chopped, cooked chicken and the pasta.

adding tabasco sauce to chicken spaghetti casserole

Add some tabasco for flavor.  And salt and pepper…

making chicken spaghetti casserole in a skillet, ready to pour it into a red and white casserole dish

Pour it into a greased baking dish.

chicken spaghetti casserole in a white casserole dish ready for the oven

It looks pretty, doesn’t it?

cup of shredded cheese in a white measuring cup above a casserole

More cheese.  I chose Monterey Jack.

chicken spaghetti casserole in a red and white casserole dish ready for the oven

Sprinkle it on the top.

chicken spaghetti casserole in a white dish just out of the oven

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

single serving of chicken spaghetti casserole in a red bowl garnished with fresh parsley

Dish it up and eat!

There are Weight Watchers Points included at the top of this post. 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!

Here are a few more casserole recipes you might enjoy:

chicken spaghetti casserole in a white dish just out of the oven
Print Pin
Save Recipe
5 from 9 votes

Chicken Spaghetti Casserole

This casserole is pure comfort food.  It's worth the extra half-hour at the gym!
11 12 11
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 servings
Calories 327kcal
Course Main Course
Cuisine American
Keyword casserole, chicken, chicken spaghetti casserole


  • 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
  • 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
  • 1/2 cup shredded Monterey Jack cheese (san sub reduced fat)


  • Preheat oven to 350 degrees 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.



  • *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.


Serving: 1serving | Calories: 327kcal | Carbohydrates: 31g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 492mg | Potassium: 455mg | Fiber: 2g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 19mg | Calcium: 273mg | Iron: 1mg | Blue WW Smartpoints: 11 | Green WW Smartpoints: 12 | Purple WW Smartpoints: 11
More casserole recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe


  • Dee Beck wrote:

    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.

  • Phyllis Hamre wrote:

    I have made this twice and even my picky Granddaughter likes it. It is really delicious. I added red pepper also.

  • Olivia Mennega wrote:

    This looks delicious! How would I do this without any mushroom? What should I swap the cream of mushroom soup with?

    • Lori Lange wrote:

      Prob cream of chicken soup?

  • Cindy wrote:

    Could u use rice instead of pasta?

    • Lori Lange wrote:

      Haven’t tried it, but it sound good!

  • Becky Hardin wrote:

    Oh my goodness I can’t wait to try this! Sounds so good.

  • Krissy Allori wrote:

    This was a huge hit with my family! Thanks for sharing.

  • Trang wrote:

    This is great for a potluck!

  • April wrote:

    My kids are going to go nuts over this! It looks AMAZING

  • Erin wrote:

    I love a good casserole, they are just so comforting. And this one is delicious, one of my family’s favorites!

  • PATRICIA FRY wrote:

    Did you use a half cup each of green pepper and red pepper or a quarter cup of each?

    • Lori Lange wrote:

      It doesn’t matter so much, but 1/4 cup of each is fine. If you want more, add more 🙂

  • Pam wrote:

    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.

  • Janna wrote:

    This just looks great! It is cold and snowy here, so this will be on the menu soon. Perfect for a cold, snowy night!

  • Gina wrote:

    Looks so good!

  • Casey Huffling wrote:

    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

  • Tammi Peck wrote:

    This recipe was great. I used a rotissori chicken from Costco. I also added a little cream cheese.  This is a keeper.

  • Suzanne Jenkins wrote:

    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.

  • Kay Abrams wrote:

    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)!!

  • Laura wrote:

    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!!

  • Marilyn wrote:

    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.

    • Lori Lange wrote:

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

  • Theresa wrote:

    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!