Cheesy Chicken Spaghetti Casserole

Cheesy Chicken Spaghetti Casserole – chicken, spaghetti, cream of chicken soup, sour cream, butter, seasonings, Parmesan and cheddar cheese -THE BEST! We make this once a month! Makes a great freezer meal!

Cheesy Chicken Spaghetti Casserole - chicken, spaghetti, cream of chicken soup, sour cream, butter, seasonings, Parmesan and cheddar cheese -THE BEST! We make this once a month! Makes a great freezer meal!

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This recipe is from Plain Chicken reader, Jennifer Colson.  She calls the recipe chicken tetrazzini. I already have a couple of tetrazzini recipes, so I call this Cheesy Chicken Spaghetti Casserole. We thought this was great. It makes a ton. This would be a great potluck dish.  You can make this casserole of time and freeze or refrigerate for later.

I suggest dividing this into two 9-inch pans and freezing one of them for later. Each pan would serve about 5 or 6 people. This is good reheated for lunch or dinner the next day. Thank you so much for sharing your recipe with us Jennifer!

Cheesy Chicken Spaghetti Casserole - chicken, spaghetti, cream of chicken soup, sour cream, butter, seasonings, Parmesan and cheddar cheese -THE BEST! We make this once a month! Makes a great freezer meal!

Cheesy Chicken Spaghetti Casserole

Yield: 10 people
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cheesy Chicken Spaghetti Casserole – chicken, spaghetti, cream of chicken soup, sour cream, butter, seasonings, Parmesan and cheddar cheese -THE BEST! We make this once a month! Makes a great freezer meal!

Ingredients:

  • 4 cups cooked chopped chicken (1 whole rotisserie chicken)
  • 12- oz spaghetti, cooked and drained
  • 2 (10.75-oz) cans Cream of Chicken soup (I used 98% fat free)
  • ¼ cup chicken broth
  • 16- oz sour cream (I used light)
  • 1 stick of butter, melted
  • ¼ tsp cayenne pepper
  • ¼ cup dried parsley
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 1 tsp Italian seasoning
  • ½ cup Parmesan cheese
  • 1½ to 2 cups shredded sharp cheddar cheese
  • 1 cup Italian breadcrumbs

Instructions:

  • Preheat oven to 350ºF.
  • Combine first 12 ingredients. Spread into a lightly greased 9×13-inch dish (or 2 9×9-inch dishes). Top with cheddar cheese and breadcrumbs.
  • Bake uncovered for 45-60 minutes, until bubbly.

Video:

Notes:

Can make casserole ahead of time and refrigerate or freeze for later.
If baking after refrigerating, you may need to add a few minutes to the cooking time.
To bake after freezing, thaw completely and bake as directed above.
Cheesy Chicken Spaghetti Casserole - chicken, spaghetti, cream of chicken soup, sour cream, butter, seasonings, Parmesan and cheddar cheese -THE BEST! We make this once a month! Makes a great freezer meal!
Cheesy Chicken Spaghetti Casserole - chicken, spaghetti, cream of chicken soup, sour cream, butter, seasonings, Parmesan and cheddar cheese -THE BEST! We make this once a month! Makes a great freezer meal!

Steph

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Comments

  1. I thought there was way too much parsley and butter so I cut in half the amount. Also the time to cook I felt was to long since everything is already cooked. I cut the time in half as well. Everything turned out perfect! The family loved it! Thanks!

  2. I thought there was way too much parsley and butter so I cut in half the amount. Also the time to cook I felt was to long since everything is already cooked. I cut the time in half as well. Everything turned out perfect! The family loved it! Thanks!

    1. After reading the recipe & all the comments I find the comments are very helpful. I always tweak recipes I see to my personal tastes, as I think a lot of people do. After reading your comment Jodi, I re-read the recipe, and I think you may be right for my taste. It does sound like a lot of butter and way too much dried parsley, however it may be fine if you used fresh parsley. This reminds me of a dish I make with chicken thighs,cream. of mushroom soup,sour cream and rice. I cook the chicken first with butter,garlic powder,Cavenders and Salad Supreme., then mix 1 to 1!/2 cups rice with soup,sour cream and a little milk. Bake for 45 minutes or until rice is cooked. I would make this recipe like you said , or use fresh parsley and cut butter in half. I think I would add a 1/2 cup of heavy cream or fill one empty soup can with half and half. I like my dishes extra creamy and I think if you were to freeze it, it would need extra liquid to keep from drying up. You could always add a little chicken broth when cooking it out of the freezer. I don't think people replying does any harm or insults the original poster of the recipe, I think all the ideas are helpful when you read a recipe and it has something you don't like but the rest sounds very good to you. My mother made Turkey Tetrazzini a lot growing up and I love anything with pasta in it as long as it doesn't have bell peppers. I want to make this but only have 3 large CANS of chicken or a big pack of thigh/leg quarters and am too lazy to bone and skin them since I just did a whole one for chicken and rice. I wonder how canned chicken would taste? I'm sure not as good as a rotisserie one, but I have less than a dollar in my bank account and my whopping 15 dollars in food stamps for the month is gone on necessities and I still forgot the sourcream!

  3. I made this tonight.. It was delicious. I didn't have broth or shredded chicken & it still turned out great! Everyone loved it. I like the little bit of heat from the cayenne.. Fantastic flavor overall! Served with Garlic bread. Simple fast dinner

  4. Please forgive this ignorant question…..if i were to make this is 2 pans, when you say "freeze the other one", exactly, how is that done? just stick it in the pan, cover with foil and freeze?

  5. I made this last night and boy was it DELICIOUS!! So much so I brought some left-overs to work for lunch today :)The only thing I added was 1T minced garlic. Yummmmmm! Thanks for posting!! xoxo

  6. Chicken or turkey tetrazzini is one of my absolute favorites. For some reason Trevor doesn't like it as much. Punk kid….

  7. I made this last night, and it was really good. I halved the recipe and made it in an 8×8 pan. The butter I had was salted, and the next time I make it I'll leave out the extra salt.

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