1. Can I make chicken spaghetti casserole ahead of time?

Yes! You can assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Just bake when ready to serve.

2. Can I freeze chicken spaghetti casserole?

Absolutely. Freeze before baking for the best results. Thaw overnight in the fridge, then bake as directed. It can also be baked, cooled, and frozen for up to 3 months.

3. What can I use instead of cream of chicken soup?

A homemade substitute works well. Make a quick white sauce with butter, flour, chicken broth, and milk for a fresher, less processed option.

4. Can I use other types of pasta?

Yes, spaghetti is traditional, but penne, linguine, or rotini all hold up nicely in this casserole. Use gluten-free pasta if needed.

5. How do I keep my casserole from being too dry?

Make sure there’s enough broth and soup mixture to coat the pasta. Also, don’t overbake — remove it as soon as the cheese is bubbly and golden.

6. What are the best cheeses to use?

Sharp cheddar is classic, but Monterey Jack, Colby, or even mozzarella can be used. Mixing two cheeses gives extra flavor.

7. Can I make it spicier?

Yes! Add jalapeños, chili flakes, or a dash of hot sauce to the mixture for a Tex-Mex kick.

Chicken Spaghetti Casserole | Easy, Creamy Comfort Food

Name: Chicken Spaghetti Casserole (Simple & Creamy Comfort Food)
Prep time: 20 min
Cook time: 45 min
Total time: PT-488738H7M7S
Cuisine: American
Ingredients: 1 pound thin spaghetti (broken in half); 3 cups cooked chicken, shredded or diced; 2 cans (10.5 oz each) condensed cream of chicken soup; 1/2 green bell pepper, finely diced; 1/2 red bell pepper, finely diced; 1/2 small onion, finely minced; 1 cup chicken broth; 1 tablespoon seasoned salt; 1 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional); 3 cups sharp cheddar cheese, shredded (divided); 1 tablespoon olive oil (for pasta); Nonstick spray or butter (for greasing dish)

Chicken Spaghetti Casserole (Simple & Creamy Comfort Food)

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This chicken spaghetti casserole is creamy, cheesy, and weeknight-friendly—tender pasta, juicy chicken, and a golden top in under an hour.

Author: Emily Parker
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Yield: 8 servings 1x
Category: Casserole
Method: Baked
Cuisine: American

Ingredients

Scale

1 pound thin spaghetti (broken in half)

3 cups cooked chicken, shredded or diced

2 cans (10.5 oz each) condensed cream of chicken soup

1/2 green bell pepper, finely diced

1/2 red bell pepper, finely diced

1/2 small onion, finely minced

1 cup chicken broth

1 tablespoon seasoned salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional)

3 cups sharp cheddar cheese, shredded (divided)

1 tablespoon olive oil (for pasta)

Nonstick spray or butter (for greasing dish)

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Instructions

1. Boil spaghetti in well-salted water until al dente; drain and toss with olive oil.

2. In a large bowl, combine pasta, chicken, condensed soup, peppers, onion, broth, seasoned salt, black pepper, cayenne, and 2 cups cheese.

3. Grease a 9×13-inch baking dish; spread the mixture evenly and top with remaining cheese.

4. Cover with foil and bake at 350°F for 40–45 minutes; uncover for the last 10 minutes to brown.

5. Rest 5 minutes before serving.

Notes

Slightly undercook pasta to keep the casserole from getting mushy.

Shred cheese from a block for the smoothest melt.

Refrigerate leftovers up to 4 days or freeze (tightly wrapped) up to 3 months.

Find it online: https://www.flavourrecipe.com/chicken-spaghetti-casserole/