Cheesy Cheddar Chicken Spaghetti Casserole

Cheesy Cheddar Chicken Spaghetti Casserole on a white plate with green beens on the side. I always get so sad when Christmas is over. I hate taking the lights down and especially the tree and decorations. It just brightens up the house and the cold of winter so much. Then we are just left with cold and snow.

I try to think of the things that I like about the winter time. Which sometimes is hard because I hate the snow! But I do like to feel all cozy inside in a big sweatshirt and blanket and some hot chocolate. Of course I love soups, and especially casseroles this time of year. I love when I find a casserole that that family instantly loves and this one was just that!

The flavors are incredible in this casserole. Creamy delicious spaghetti with chicken topped with bread crumbs and cheddar cheese. The entire family gobbled it down. It makes enough to feed a small army and my hubby looked forward to having it for left overs the next day. It can also be frozen to which is great to reheat for busy nights. Our family loved this recipe and I know that yours will too!

 

Cheesy Cheddar Chicken Spaghetti Casserole on a white plate with green beans on the side.

Cheesy Cheddar Chicken Spaghetti Casserole

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Author Alyssa Rivers
Servings 8 Servings

A delicious and cheesy casserole that is filled with amazing flavors that the entire family will love!

Course Dinner, Main Course
Cuisine Italian American
Keyword cheesy cheddar chicken spaghetti casserole, spaghetti casserole

Ingredients

  • 1 package spaghetti broken, 12 ounce
  • 3 cups chicken cubed cooked, rotisserie works great
  • 2 can condensed cream of chicken soup 10 3/4, undiluted
  • 1 container sour cream 16 oz
  • 1 cup chicken broth
  • 1 teaspoon seasoning salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 Tablespoons dried parsley

Topping:

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 with cooking spray and set aside. Cook the pasta according to package directions until al dente. Drain. In a large bowl combine cream of chicken soup, sour cream, chicken broth, seasoning salt, pepper, cayenne pepper, and dried parsley. Add cooked spaghetti and chicken. Toss until coated.
  2. Place the mixture in the 9x13. Top with sharp cheddar cheese. Combine parmesan cheese and bread crumbs and sprinkle on top. Cover with foil and bake for 40-45 minutes. Take foil off the last ten minutes to make it nice and bubbly.

Nutrition Facts

Serves: 8

Calories546kcal (27%)Carbohydrates54g (18%)Protein24g (48%)Fat25g (38%)Saturated Fat13g (65%)Cholesterol70mg (23%)Sodium1352mg (56%)Potassium329mg (9%)Fiber2g (8%)Sugar3g (3%)Vitamin A712IU (14%)Vitamin C3mg (4%)Calcium355mg (36%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
CasserolesChicken

Comments

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  1. This recipe is a keeper! My husband loved it. It’s a large recipe for just the 2 of us, but BONUS, we froze the leftovers and it was even more delicious reheated. This is a comfort food for sure. Perfect for winter.

  2. This was so good! I added some garlic and a bit more cayenne pepper.
    It was so creamy and flavorful.
    Even my picky eater loved it!
    Husband asked me to put it in rotation.
    Thanks

  3. Help! I am trying to make this for dinner but I am not sure how much spaghetti in grams? The box I have is 454 grams but I think this is more then the recipe calls for?

    Also 2 tbsp of dried parsley looks like a lot? Is this the correct measurement?

    Thanks 🙂

    1. 454 grams of spaghetti is one pound. Recipe calls for 12 ounces or 3/4 pound. 2 TB of parsley seems correct. If you are worried or don’t like parsley use 1 TB. Dried parsley does not add a great deal of flavor.

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