Prep time: 20 minutes | Cook time: 25 minutes | Cost estimate: $10–15 | Serves: 6

Okay, mamas, let’s talk about dinnertime survival. Between school drop-offs, soccer practice, and *maybe* squeezing in a shower, who has time for complicated recipes? Not this girl! That’s why I’m practically shouting from the rooftops about this Cheesy Baked Chicken Spaghetti. It’s the ultimate comfort food, packed with creamy, cheesy goodness, and it’s so easy even your kids could probably make it (okay, maybe with a *little* supervision!). This recipe is a total lifesaver on those crazy weeknights, and it’s always a hit with even the pickiest eaters in my house. Trust me, this will become your new go-to – I know it is for me!

Why You’ll Love These

Seriously, what’s not to love? This recipe is pure magic, especially when you’re staring down a fridge full of “nothing” at 5 PM. Here’s why it’s a winner in my book:

• Kid-approved deliciousness: Seriously, my kids devour this. It’s the cheesy factor, I swear!
• Quick & easy prep: Only 20 minutes of hands-on time? Yes, please!
• Comfort food heaven: It’s like a warm hug on a plate. Perfect for chilly evenings.
• Great for leftovers: It tastes even better the next day, if there *are* any leftovers!
• Customizable: Add your family’s favorite veggies or spice it up for a grown-up twist.

Ingredients

Here’s what you’ll need to whip up this cheesy masterpiece. Don’t worry if you’re missing something; I’ve got substitutions galore in the tips section!

• 12 ounces spaghetti (or angel hair for a lighter option)
• 2 cups cooked, shredded chicken (rotisserie chicken is my secret weapon!)
• 1 can (10.5 ounces) cream of chicken soup
• 1 can (10 ounces) Rotel diced tomatoes and green chiles, drained (or regular diced tomatoes for a milder flavor)
• 1 cup shredded cheddar cheese (plus extra for topping, because why not?)
• ½ cup cream cheese, softened (this is the key to creamy perfection!)
• 1 cup chicken broth
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional: ½ cup diced bell peppers or mushrooms (sneak those veggies in!)

How to Make

Alright, let’s get cooking! Follow these super-simple steps, and you’ll have a bubbling, cheesy casserole on the table in no time.

1. Cook the spaghetti: Fill a large pot with salted water and bring to a rolling boil. Add the spaghetti and cook until al dente, about 8–10 minutes. Don’t overcook it! Mushy pasta is a casserole crime. Drain the spaghetti well.
   

   Tip: Add a tablespoon of olive oil to the boiling water to prevent the spaghetti from sticking together.

   
   
2. Prepare the chicken: If you’re not using pre-cooked chicken, you have a few options. You can boil or bake 2 chicken breasts until cooked through (about 20 minutes at 375°F), then shred them. Or, grab a rotisserie chicken from the store – it’s a total time-saver! If you’re feeling ambitious, check out these easy crockpot chicken recipes for super tender chicken. You’ll need about 2 cups of shredded chicken.
3. Make the creamy sauce: Heat a large skillet over medium heat. Add the diced onion and minced garlic and cook for 3–4 minutes, until softened and fragrant. Pour in the cream of chicken soup, drained Rotel tomatoes, softened cream cheese, chicken broth, and chili powder. Stir until everything is smooth and creamy, about 5 minutes. Season with salt and pepper to taste.
   

   Pro Tip: Make sure your cream cheese is really soft. You don’t want any lumps in your creamy sauce!

   
   
4. Combine the ingredients: In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and creamy sauce. Add 1 cup of shredded cheddar cheese and any optional vegetables (like bell peppers or mushrooms). Mix until everything is evenly coated in that delicious sauce.
5. Bake the casserole: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Pour the spaghetti mixture into the prepared dish and spread it evenly. Sprinkle the remaining cheddar cheese over the top. Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
   

   Safety first! Remember to use oven mitts when handling hot dishes.

   
   
6. Serve and enjoy: Let the casserole rest for 5 minutes before serving. This helps it set up a bit. Serve with a crisp side salad or some warm garlic bread for a complete meal. Store any leftovers in the fridge for up to 3 days.

Tips & Tricks

Want to take your chicken spaghetti to the next level? Here are a few of my favorite tips and tricks:

• Flavor Booster: Add a dash of hot sauce or a pinch of red pepper flakes to the sauce for a little kick.
• Time Saver: Use pre-shredded cheese to save even more time.
• Veggie Power: Add other vegetables like chopped broccoli, spinach, or carrots for extra nutrients.
• Storage Tip: To prevent the spaghetti from drying out during baking, cover the baking dish with foil for the first 15 minutes, then remove the foil for the last 5-10 minutes to brown the cheese.
• Prep Hack: You can assemble the casserole ahead of time and keep it covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.

Dietary Variations

Need to adapt this recipe for dietary restrictions? No problem! Here are a few ideas:

Gluten-Free Chicken Spaghetti

Use gluten-free spaghetti and a gluten-free cream of chicken soup substitute (you can often find this at health food stores, or make your own using gluten-free flour). And for dessert, why not try this gluten-free chocolate cake?

Low-Carb Chicken Spaghetti

Swap the spaghetti for zucchini noodles (“zoodles”) or spaghetti squash. You might want to sauté the zoodles lightly before adding them to the casserole to remove excess moisture.

Vegetarian Chicken Spaghetti

Skip the chicken and add sautéed mushrooms, tofu, or a plant-based chicken substitute.