How to Make Chicken Spaghetti
Updated: Oct. 06, 2023
This easy chicken spaghetti casserole is creamy, hearty and packed with savory flavor.
No one can resist a second helping of chicken spaghetti! This easy casserole pairs spaghetti, chicken and cream of mushroom soup for a satisfying entree. Honestly, what can’t you do with a can of cream of mushroom soup?
To make it a meal, whip up a side salad or a simple vegetable like green beans amandine. You’ll have dinner on the table in under an hour.
How to Make Chicken Spaghetti, Step by Step
Ingredients
- 12 ounces uncooked spaghetti, broken into 2-inch pieces
- 1/4 cup butter, cubed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 3 cups cubed cooked chicken breast
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 jar (4 ounces) diced pimentos, drained
- 4 ounces cream cheese, cubed
- 1-1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon pepper
Editor’s Tip: Experiment with other types of pasta, like bucatini—a spaghetti-like noodle with a hole running through it.
Directions
Step 1: Cook the spaghetti
Preheat the oven to 350°F. Cook the spaghetti according to the package directions. Drain the spaghetti, reserving about two cups of the pasta water so you can mix some into the sauce.
Step 2: Cook the aromatics
Meanwhile, in a Dutch oven, melt the butter over medium heat. Add the onion; cook and stir until the onion is translucent and beginning to soften, six to eight minutes. Add the garlic; cook and stir one minute longer.
Editor’s Tip: Love mushrooms? You can add some fresh sliced button or cremini mushrooms to the mix when you put the onions in the pan.
Step 3: Make a roux
Whisk the flour into the garlic and onion mixture until blended. Slowly add the milk, whisking as you go. Bring to a simmer and cook, stirring, until thickened, about two minutes.
Step 4: Build the casserole
Into your roux, stir the chicken soup, pimentos, cream cheese, 3/4 cup shredded cheese and pepper. Add the spaghetti and toss to coat. If needed, add a little of your reserved pasta water until the sauce has a creamy consistency.
Editor’s Tip: For extra zing, whisk in a squeeze of lemon juice or a couple teaspoons of tomato paste.
Step 5: Bake the chicken spaghetti casserole
Transfer the mixture to a greased 13×9-inch baking dish. Sprinkle with the remaining 3/4 cup shredded cheese.
Cover the casserole and bake for 20 minutes. Then, uncover and bake until the cheese is bubbly, 10 to 15 minutes.
If you have fresh herbs, sprinkle minced oregano, basil or sage over each portion before serving.
Editor’s Tip: You can bake the casserole in the Dutch oven. However, because it’s not greased like the baking dish would be, you might notice a little sticking.
What to Serve with Chicken Spaghetti
Because chicken spaghetti is super creamy, a light, refreshing side dish is a great move. Think cucumbers, tomatoes, crisp salads or lightly sauteed veggies. For more ideas, consult our full list of sides to go with casseroles.
How to Freeze Chicken Spaghetti
You can freeze leftover chicken spaghetti, but both the noodles and dairy products will undergo some textural changes in the cold.
For best results, plan ahead and freeze part of the casserole before baking. Just scoop your prepared casserole into a smaller baking dish than the one recommended in the recipe, and put the rest in a greased freezer-and-oven-safe container to cook later. Once tonight’s portion is in the oven, cover the remaining casserole tightly with plastic wrap and aluminum foil, and freeze.
Another option? Aluminum foil pans can be a great buy if you love having lots of frozen homemade dinner options available.
If you do freeze the casserole, it’s a good idea to let it thaw in the fridge before cooking so that everything heats evenly.
Easy Sides That Go with Any Meal
Simple BiscuitsWhip up this buttery, simple biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. —Taste of Home Test Kitchen
Cucumbers with DillSprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. —Taste of Home Test Kitchen. Tired of boring side dishes? Check out our collection of fried chicken sides that perfectly complement your main dish.
Chive Smashed PotatoesNo need to peel the potatoes—in fact, this is the only way we make mashed potatoes anymore. They’re chunky, tasty and attractive. And the flavored cream cheese is a delightful twist! —Beverly Norris, Evanston, Wyoming
Roasted AsparagusSince asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. —Vikki Rebholz, West Chester, OH
Microwaved Poultry DressingHomemade stuffing in 15 minutes? You bet! Thanks to your microwave oven and this easy recipe. It is lower in sodium than packaged mixes and has ingredients you can tailor to suit your own taste. —Evelyn Clark, Sauk City, Wisconsin
Spanish RiceYou'll find my easy Spanish rice is better than any boxed mix in grocery stores. Best of all, it can be prepared in the same amount of time as those so-called "quick and easy" boxes. —Anne Yaeger, Washington, DC
Simple Maple Baked BeansI came up with this recipe in a pinch after running out of baked beans at our oldest daughter's birthday party. I dressed up canned beans with maple syrup and a few other ingredients to produce this sweet, saucy version that tastes like homemade. They're so easy to fix that I rarely make baked beans from scratch anymore.
Fried Onions and ApplesSince a lot of delicious onions are grown in our state, they are always part of my menu. This tangy side dish is good with pork and beef. The inspiration for this unusual combination was a prolific apple tree!—Janice Mitchell, Aurora, Colorado
Vegan Quinoa SaladToasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Oven-Roasted CarrotsMy seven children and 15 grandchildren really look forward to these oven-roasted carrots. As a cook at our local school, I serve two generations of my family, plus relatives and friends from all over our area. —Marlene Schott, Devine, Texas
Thyme Green Beans with AlmondsThyme is a lovely addition to this classic vegetable side dish. The recipe is a snap to make for family, yet special enough to serve guests. —Kenna Baber, Rochester, Minnesota
Parmesan Herbed NoodlesLooking for a quick, tasty side dish that goes well with all kinds of meats? Try my recipe for tender noodles. For a colorful variation, sometimes I add slightly cooked red and green peppers and a quarter cup of peas. —Denise Elder, Hanover, Ontario Elder
Strawberry Arugula Salad with FetaThe combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.—Carala Horne, Meridian, Mississippi
Creamy Bow Tie PastaAdd a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment with almost any meat or seafood. —Kathy Kittell, Lenexa, Kansas
Bacon Pea SaladMy husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So I decided to combine the two, and it was perfect! This salad is an awesome side dish, especially for barbecues. —Angela Lively, Conroe, Texas
Garlic-Roasted Brussels Sprouts with Mustard SauceDon’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Cherry Tomato SaladThis recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Spaetzle DumplingsThese tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can serve them with chicken gravy or simply butter them and sprinkle with parsley. —Pamela Eaton, Monclova, Ohio
Maple-Glazed Green BeansAfter I picked my first green beans of the season one year, I wanted to make a savory side dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it. The next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California
Herbed Rice PilafThis savory side dish has been a family favorite for years. Our daughter Jennifer became an expert at this recipe at age 12, which was a huge help for a busy working mom like me. We really enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota
Skillet Sausage StuffingTo make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan
Cheesy Zucchini SauteAlthough I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware
Bacon Crescent RollsThe mouthwatering aroma of warm bacon from these three-ingredient rolls will draw folks to the table. These are fun for children to prepare and such a cinch to assemble with ready-cooked bacon. —Jane Nearing, Indianapolis, Indiana
Tasty Marinated TomatoesMy niece introduced me to this colorful recipe some time ago. I now make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a great way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia
Southwestern RiceI created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, Indiana
Mushroom CasseroleThis meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds.—Rosemary Janz, Concord, North Carolina
Originally Published: June 12, 2023
