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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Pin This RecipeThis 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
Equipment:
Ingredients:
- 4 cups cooked chopped chicken (1 whole rotisserie chicken)
- 12- oz spaghetti, cooked and drained
- 2 (10.5-oz) cans Unsalted 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 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.
Notes:
- I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
- You can buy it by the case at Amazon: https://amzn.to/49n4uZE
- Need Gluten-free Cream of Chicken Soup? You can buy it here: https://amzn.to/3MtqQ1s
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- 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.
Steph
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Delicious, rich, creamy, comforting casserole. Freezes and reheats very well. So happy.
This is fantastic 😋😋 and I was very surprised at the amount it makes and that’s a good thing because I also feed others that don’t have any money and are going through some really tough times financially. I myself live on a disability pension so I can imagine what it would be like to not be able to afford much food. I definitely don’t charge anything for the food I prepare and I’m just happy knowing that I can help others who are down and out and the gratification of knowing that they all love whatever I make them is enough thanks for me and it touches my heart and when I double this recipe I know that I have enough for quite a few people. So thank you so much for sharing this delicious recipe and I look forward to cooking up more of your recipes. If someone needs help then help anyway that you can. Just remember, what goes around comes around. Thank God for karma and wonderful recipes like this one 💙💜💙💜
I made it mostly as written (only had one can of cream of chicken, so also used one can of cream of mushroom.) It is very good. I am single and batch cook and then reheat the leftovers for a number of days and this reheats very well.
Now that I have made it as-is, I may try adding some frozen chopped broccoli to it for a bit of veggies. But great recipe!
Love this recipe! I have made it several times already and have used it a lot for camping. I just make it ahead of time and keep it in a foil pan to reheat over the campfire. Very filling and feeds a crowd!
Can you explain how this can be made over stove top instead of baking?
Not sure. I’ve only baked this casserole.
Can the spaghetti be replaced with pasta?
Had the pasta version as-is recipe and it’s amazing. Tastes amazing after you freeze and cook too!
It was great! Would add less parsley and definately add some garlic. The cheese on top didn’t do anything for us, so next time we will just do the crunchy topping! We’ll definately make it again, but cut the receipe in hand. It makes A TON!!
This is one of our favs – I don’t get the negative comments here – just cut back on the butter – I use about half . I cook spaghetti in a deep skillet- drain then put all other ingredients in skillet- add spaghetti last and transfer straight to oven – easy easy
,Family loved this, will definitely be making this again.
I have made this for several guests and they all love it. It is so easy to make. I buy the pulled rotisserie chicken at the grocery deli to make it easier. I do leave out the parsley but everything else as stated. This makes a large amount so sometimes I just make half the recipe or cook in two pans and then freeze one for later. It is so good!!!!!!
In what Nirvana do you live that sells pulled rotisserie chicken? 😳☺️
I almost never buy one because I hate taking the skin, fat, bones, etc. out.
Um…….Costco
Also, Walmart
Kroger
This is really good – I leave the butter out and use ritz crackers instead of bread crumbs.
So glad you enjoyed it, Trudei!
Put the butter in the crushed ritz crackers. Haven’t tried this recipe yet, but the butter and crushed ritz crackers makes an awesome topping on some other chicken casseroles I make. Husband always wants me to double the topping. Lol
16 oz of sour cream? The video doesn’t look like you used that much.
It did
Was that a typo or do you really use 1/4 cup dried parsley not fresh? I’m about to make this. Thanks!
no typo – use what you want
I made this and it was great. I am making it again for a holiday gathering. We also loved it reheated. Thanks
I microwaved the butter and forgot about it! Hopefully it turns out okay! It’s in the oven now.
Trying to figure out how to divide this recipe to make this for only one person…
1/4 everything.