Chicken Spaghetti Casserole

square image of chicken spaghetti on a forrk

4.95 from 17 votes

Easy Chicken Spaghetti Casserole Recipe has everything you need for a great meal. The creamy chicken and pasta come together for the best comfort food.

Prep Time25

Cook Time35

Total Time1

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Ingredients

3 boneless, skinless chicken breasts (cooked and shredded)
1 can diced tomatoes with basil, garlic, and oregano 14.5 ounces, drained
1 can cream of celery soup 10.5 ounces
1 can cream of chicken soup 10.5 ounces
1 small onion (finely chopped)
3 cloves garlic (minced)
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 cup sour cream
1 1/2 cup shredded Monterey Jack cheese (divided)
12 ounces spaghetti (cooked al dente)
Salt and pepper to taste
1/4 cup grated parmesan cheese

Instructions

Preheat the oven to 375°F.
In a large bowl, combine the shredded chicken, drained diced tomatoes, cream of celery soup, cream of chicken soup, chopped onion, minced garlic, dried parsley, dried basil, sour cream, and 1 cup of shredded Monterey Jack cheese. Mix well.
Add the cooked spaghetti to the chicken mixture and toss to coat evenly. Season with salt and pepper to taste.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.
Sprinkle the remaining Monterey Jack Cheese and parmesan cheese evenly over the top of the casserole.
Bake uncovered for 30-35 minutes or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for 10 minutes.
Then the casserole is ready to serve and enjoy!

Notes

Cream of mushroom soup may be used in place of the cream of celery soup.

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition

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