Best Chicken Spaghetti Casserole Recipes

HEARTY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.

VELVEETA® CHICKEN SPAGHETTI CASSEROLE

Steps:

• Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Preheat the oven to 325 degrees F (165 degrees C).
• Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
• Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.

CHICKEN SPAGHETTI CASSEROLE I

Steps:

• Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

CHEESY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Combine cooked spaghetti, mushrooms, chicken, soup, butter, milk, pepper and 1 cup cheese.
• Mix well and put into a 2 quart casserole dish.
• Top with remaining 1/2 cup cheese.
• Bake at 350 degrees for 30 minutes.

CONFETTI CHICKEN SPAGHETTI CASSEROLE

Steps:

• 1. Cook the raw vegetables in the microwave until tender or saute in butter until tender.
• 2. Cut the Velveeta into small cubes. Place in a microwavable bowl with the 2 cans of Rotel tomatoes and set aside. Cook the cheese and the Rotel in the microwave for about 5 mins.
• 3. Continue to cook in 5 min intervals until it is melted and combined by stirring with the Rotel tomatoes.
• 4. Stir in the cooked vegetables, cooked chicken, water chestnuts, and black olives. Stir until all is mixed. Add the peas and toss gently. Mix with the melted cheese mixture.
• 5. Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray.
• 6. Top with the chicken and cheese mixture.
• 7. Bake at 350 degrees for 30 mins.
• 8. Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven until bubbly.

SPAGHETTI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9x13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.

SPAGHETTI SQUASH CASSEROLE WITH CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
• Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
• While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
• Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
• Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.

CHICKEN SPAGHETTI CASSEROLE WITH BROCCOLI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with water and add garlic salt; bring to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a large bowl.
• While the pasta is cooking, melt butter in a skillet over medium heat. Add onion and saute until lightly browned, 5 to 7 minutes. Add to the pasta.
• Add condensed soup, broccoli, Cheddar cheese, cooked chicken, milk, salt, and pepper to the pasta-onion mixture; mix to combine and transfer to a 9x13-inch baking dish.
• Bake in the preheated oven for 20 minutes. Sprinkle onions on top and bake another 5 minutes.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, Parmesan, Italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms., Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; top with cheese mixture. , Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• 1. Preheat oven 425.
• 2. Cook spaghetti in boiling water according to directions.
• 3. Dice onion, pepper and celery. Then saute in butter.
• 4. Mix together sauteed vegetables, chicken, chicken soup, pimentos, salt and pepper, chicken broth and cooked spaghetti. Place in 2 quart baking dish.
• 5. Stir cheese and panko crumbs and spread on top. Dot with butter. Bake 15-20 minutes or until golden. Serves 8-10.

CREAMY CHICKEN AND SPAGHETTI CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• Cook spaghetti; drain and transfer to a large mixing bowl.
• Toss with 2-3 tablespoons of oil and season with salt; set aside.
• Meanwhile in a large skillet, cook the ground chicken, mushrooms, celery, onion and garlic over medium-high heat for about 3-4 minutes, or until chicken is cooked through.
• Add the cooked chicken mixture to the spaghetti and toss.
• For the sauce: in a small saucepan melt 2 tablespoons butter; stir in flour and pepper; stir for 1 minute.
• Add in the half and half cream; cook and stir over medium heat for about 2 minutes, or until thick and bubbly.
• Add in the Velveeta cheese and stir until melted.
• Remove from heat, and stir in olives and pimiento.
• Pour the sauce over the chicken mixture; toss to coat.
• Transfer to the prepared baking dish.
• In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over chicken mixture.
• Cover and bake for about 20-25 minutes.
• Uncover and bake for another 10-15 minutes, or until heated through.

CHEESY CHICKEN SPAGHETTI SQUASH CASSEROLE

Steps:

• Poke holes on all sides of the spaghetti squash with a metal skewer or a fork.
• Place a paper towel in microwave and place squash on top of paper towel.
• Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes.
• Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard.
• Next, scrape the inside of the squash with a fork all the way to the skin. You should get strands that resemble spaghetti. Set aside.
• Season chicken with your favorite seasonings. Grill until done. Weigh out 4.5 oz of cooked chicken and then cut chop into pieces. Set aside.
• Preheat oven to 400 degrees. Combine melted butter, salt, pepper, Parmesan cheese with the yogurt and 2 oz. of shredded cheddar cheese.
• Stir in spaghetti squash until combined. Pour spaghetti squash mixture into an 8 inch casserole dish. Top with cooked chicken. Sprinkle the remaining ounce of cheese and dried basil over the top
• Put in oven and bake for 30 minutes. The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.
• 1 Servings with 1 Lean, 3 Greens, 2.8 Condiments and 1/2 Healthy Fat per serving
• *If you would like to use cooked 93% ground beef, you will need 3.75 oz cooked. For shrimp, you will need 5.25 oz cooked. Remember, the meat will be divided into 2 servings so you will actually be eating 1.8 oz of beef and 2.6 oz of shrimp per serving.

INSTANT POT® SPICY CHICKEN SPAGHETTI CASSEROLE WITH FROZEN CHICKEN BREASTS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add in butter and onion and saute for about 3 minutes. Pour in diced tomatoes with liquid; mix to combine. Add frozen chicken breasts. Cancel Saute mode.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and cut into bite-sized pieces. Add chicken back into the pot. Scatter noodles on top so they don't clump up.
• Mix mushroom soup, chicken soup, and milk together in a bowl. Pour over noodles. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in taco seasoning and chicken seasoning salt.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spray an 8x12-inch casserole dish with cooking spray.
• Transfer 1/2 of the spaghetti mixture to the casserole dish and sprinkle with 1/2 cup cheese. Add remaining spaghetti mixture and sprinkle with remaining 1 1/2 cups cheese.
• Broil in the preheated oven until the cheese is bubbling and golden, 3 to 5 minutes.

CHEESY CHICKEN SPAGHETTI CASSEROLE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350. Combine first 12 ingredients. Spread into a lightly greased 9x13-inch dish (or 2 9x9-inch dishes). Top with cheddar cheese and breadcrumbs. Bake uncovered for 45-60 minutes, until bubbly.

CHEESY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Generously butter a casserole dish; now place a few tablespoonfuls of spaghetti sauce into dish and spread evenly across base.
• In a saucepan over medium heat stir together the remaining spaghetti sauce, undrained tomatoes, red wine, Italian seasonings, and frozen baby spinach; cook until hot and bubbly.
• Add the shredded cooked chicken breast into the sauce mixture and heat through (add about 1/2 to 1 cup of water, if sauce mixture seems too thick).
• Turn off the heat; stir about half of the shredded cheddar cheese (1 cup) into the sauce mixture, stirring well to combine.
• Into the prepared casserole dish evenly spread the freshly cooked spaghetti noodles, and top with sauce mixture taking care to spread evenly over noodles to coat.
• Sprinkle evenly with Parmesan and remaining cheddar cheese.
• Bake in preheated 350F degree oven for 30 minutes, until casserole is hot and cheese is melted. Remove from oven and let cool for about 15 minutes before serving. Good served with a sprinkling of chopped fresh parsley.

CHICKEN SPAGHETTI CASSEROLE II

Steps:

• Bring a large pot of salted water to a boil. Add chicken and boil for 35 to 45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside.
• In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8 to 10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
• Preheat oven to 350 degrees F (175 degrees C).
• Return drained noodles, celery, onion and parsley to pot. Add reserved chicken broth, shredded chicken, cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into a 9x13 inch baking dish and sprinkle with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly.

AUNT LIZ'S CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350°.
• Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss.
• Divide mixture evenly between 2 (8-inch) square or 2 (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray.
• Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
• **Bake a frozen casserole, covered, for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.

ROTISSERIE CHICKEN SPAGHETTI CASSEROLE

Steps:

• Remove skin and bones from your rotisserie chicken and dice up all of the meat.
• Melt 1 tsp margarine in a skillet and saute onions until they are very soft, about 5 minutes, seasoning to taste with a small amount of salt, pepper, and garlic powder.
• Place cooked onions in to a very large bowl, then melt the remaining 1 tsp margarine and saute the mushrooms until very soft, also seasoning to taste with salt, pepper and garlic powder, another 5 minutes; add the mushrooms to the bowl with the onions.
• Add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
• Mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
• Pour into a large oval casserole and bake covered in a preheated 350 F oven for 25 minutes.
• Remove cover, sprinkle Cheddar cheese on top and bake another 5 minutes.

CHICKEN & SAUSAGE SPAGHETTI CASSEROLE

Steps:

• 1. These are the main ingredients for this recipe. NOTE: I DID NOT SEASON THE CHICKEN BREAST BECAUSE I COOKED IT WITH THE ITALIAN SAUSAGE, THAT IS ALREADY SEASONED..
• 2. Add chicken & sausages to a large pot, Cover the chicken & sausage with water & boil until the chicken breast Is tender. Skim off any fat that accumulates in the pot from the sausages.
• 3. Remove both the sausage and chicken and allow the chicken breast to cool until chicken is cool enough to handle. Add more water if needed to the pot, enough to cook the spaghetti and bring water back to boil & cook the spaghetti until al dente, according to directions on box.
• 4. Debone the chicken, and cut or break into smaller portions, then cut each of the sausages into about 4-5 pieces each.
• 5. Reserve 2 cups of broth from pot after the spaghetti has cooked to add to spaghetti mixture later, because it has a lot of flavor from the sausages, or use canned chicken broth. Then drain spaghetti in a colander and set aside till needed.
• 6. Chop the onion, garlic, peppers, and roasted red peppers.
• 7. Melt butter in pot from cooked chicken & sausages or a skillet add in the chopped vegetables and sauté until transparent, at least 7 or 8 minutes.
• 8. Remove from heat, transfer to a large bowl or use pot after it has cooled down, and add about half of the spaghetti, drained mushrooms, 1 cup of the shredded cheddar and stir, add in about half of the reserved stock, and stir until mixture is blended together. Then add in the seasoning and the canned soups, pepper jack cheese, remaining spaghetti, & stock if needed and stir, add in the chicken and cut sausages , stirring till it is all blended into the casserole.
• 9. Spray a 9X13 size casserole dish with cooking spray, add the spaghetti casserole to the dish and place in a preheated oven and bake for 45 minutes until heated through, then top with remaining half cup cheddar cheese and return to oven until cheese melts about 10 to 15 minutes.
• 10. Remove and serve while still hot. There is nothing more enjoyable than a one dish meal. You could add a salad and dinner rolls or garlic bread to make your meal complete.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350.
• Grease a 9x13" baking pan, then set aside.
• In a large bowl combine the chicken, cooked spaghetti, bell pepper,.
• onion, soup, wine and 1 cup of the cheese.
• Season with salt and pepper.
• Spread mixture into prepared baking pan, and bake for 30 minutes.
• Sprinkle remaining cup of cheese on top, and bake for another 15.
• minutes.