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To make this tasty chicken spaghetti casserole, you need the following: - 2 cups cooked spaghetti, drained - 2 cups cooked chicken, shredded or diced - 1 cup marinara sauce - 1 cup cream of mushroom soup - 1 cup shredded mozzarella cheese - 1 cup shredded cheddar cheese - 1/2 cup grated Parmesan cheese - 1/2 cup diced bell peppers (red and green) - 1/2 cup diced onion - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil These ingredients come together to create a warm and filling dish that everyone will love. You can change up the recipe based on what you like. Here are some ideas: - Use rotisserie chicken for quick prep. - Swap marinara sauce for alfredo or pesto for a twist. - Add cooked broccoli or spinach for extra veggies. - Substitute cream of mushroom soup with cream of chicken soup. - Try different pasta shapes, like penne or fusilli. These options can help you make the dish your own! Cheese adds flavor and creaminess to your casserole. I recommend these: - Mozzarella for stretchiness and mild taste. - Cheddar for a sharp, rich flavor. - Parmesan for a salty kick. - Fontina for a creamy texture. - Gouda for a smoky flavor. Feel free to mix and match these cheeses based on your taste. {{ingredient_image_1}} First, gather your fresh veggies. You will need bell peppers, onion, and garlic. Start by dicing 1/2 cup of bell peppers. Use both red and green for color. Next, chop 1/2 cup of onion. Finally, mince 2 cloves of garlic. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and bell peppers. Sauté for about 5-7 minutes until the onion turns clear. Then, add the minced garlic and cook for another minute. This mix adds great flavor to your casserole. Now it’s time to mix the main ingredients. In a large bowl, combine 2 cups of cooked spaghetti and 2 cups of cooked chicken. You can shred or dice the chicken. Add the sautéed veggies to the bowl. Next, pour in 1 cup of marinara sauce and 1 cup of cream of mushroom soup. Sprinkle in 1 teaspoon of Italian seasoning, salt, and pepper to taste. Stir well to coat everything. This step ensures that every bite is full of flavor. Don’t forget the cheese! Add 1/2 cup of shredded mozzarella and 1/2 cup of shredded cheddar. Mix it all together until combined. Now, let's put it all together. Grease a 9x13 inch casserole dish. Pour the spaghetti mixture into the dish, spreading it out evenly. Next, top it with the remaining cheese. Sprinkle the rest of the mozzarella, cheddar, and 1/2 cup of grated Parmesan cheese on top. This will give it a nice, cheesy crust. Cover the dish with aluminum foil and place it in your preheated oven at 350°F (175°C). Bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes. You want it to be bubbly and golden on top. Let it cool for about 5 minutes before serving. Enjoy your tasty Chicken Spaghetti Casserole! To get the best texture in your casserole, follow these steps: - Cook your spaghetti al dente. This means it should be firm to the bite. It will soften more while baking. - Sauté the veggies. Cooking the onions and peppers first adds flavor and prevents sogginess. - Don’t overmix. Stir gently when combining your ingredients. This keeps the strands of spaghetti intact. When serving your Chicken Spaghetti Casserole, consider these ideas: - Garnish with fresh herbs. Basil or parsley adds color and freshness. - Pair with a salad. A crisp green salad complements the rich flavors of the casserole. - Serve with crusty bread. This is perfect for scooping up the cheesy goodness. Avoid these common pitfalls when making your casserole: - Using too much sauce. Too much liquid can make it soggy. Stick to the amounts listed. - Skipping the resting time. Letting it sit for five minutes helps it set up nicely. - Not greasing the dish. A well-greased dish ensures easy removal and prevents sticking. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken, making it a quick and easy meal solution. Cheese Variations: Feel free to experiment with different types of cheese like gouda or pepper jack for a unique flavor twist. Add Vegetables: Include more veggies such as spinach, mushrooms, or zucchini to enhance nutrition and flavor. Make Ahead: Prepare the casserole ahead of time and store it in the fridge for up to 24 hours before baking for a convenient meal. {{image_2}} You can easily make this dish without chicken. Just swap out the chicken for your favorite veggies. Try using mushrooms, zucchini, or lentils for protein. This way, you keep the hearty feel while making it meat-free. You can also use tofu for extra protein. The flavors will still shine with the right spices and cheese. While marinara is classic, you can try other sauces. Alfredo sauce adds creaminess that pairs well with the cheeses. A spicy arrabbiata sauce can kick up the heat if you like that. Mixing sauces can also create fun new flavors. Don’t forget to taste as you go to find your favorite mix. Feel free to add more veggies for color and nutrition. Spinach, broccoli, or peas work great in this dish. You can also spice it up! Adding chili flakes or smoked paprika can enhance the taste. Fresh herbs like basil or parsley can add freshness. Be creative, and make it your own! To keep your Chicken Spaghetti Casserole fresh, let it cool first. Once it's at room temperature, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. Store it in the fridge. It will stay good for about 3 to 4 days. When you're ready to eat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 to 25 minutes. Check to see if it's hot all the way through. You can also microwave it. Use a microwave-safe plate and heat in short bursts. Stir between each burst to make sure it warms evenly. If you want to save some for later, freezing is a great option. First, let the casserole cool completely. Cut it into portions for easy thawing. Wrap each piece tightly in plastic wrap, then in aluminum foil. You can also store it in a freezer-safe container. It will stay good for up to 3 months in the freezer. To reheat, thaw it in the fridge overnight. Then follow the reheating instructions above. Yes, you can make Chicken Spaghetti Casserole ahead of time. Just prepare the dish, but do not bake it. Cover it well with plastic wrap or foil. Store it in the fridge for up to 24 hours. When you're ready to bake, just add about 10 extra minutes to the baking time. If you need a substitute for cream of mushroom soup, try using cream of chicken soup or a homemade white sauce. You can also use a can of diced tomatoes and some heavy cream for a different flavor. Just mix in some mushrooms if you want that taste back. To make Chicken Spaghetti Casserole gluten-free, choose gluten-free pasta. You can find it in many stores. Also, check the labels on your sauces. Make sure they are gluten-free. You can also make your own cream of mushroom soup to control the ingredients. In this blog post, we explored the key ingredients and steps for making Chicken Spaghetti Casserole. I shared tips for perfect texture and common mistakes to avoid. You can even try variations for different diets. Remember, storing leftovers properly helps you enjoy this dish later. With these easy steps and suggestions, you can make a delicious meal that everyone will love. Happy cooking, and enjoy your casserole!

Cheesy Chicken Spaghetti Casserole

A delicious and comforting casserole made with spaghetti, chicken, and a blend of cheeses.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups cooked spaghetti, drained
  • 2 cups cooked chicken, shredded or diced
  • 1 cup marinara sauce
  • 1 cup cream of mushroom soup
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup diced bell peppers (red and green)
  • 0.5 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell peppers, and minced garlic. Sauté until the onion becomes translucent, about 5-7 minutes.
  • In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sautéed vegetables, marinara sauce, cream of mushroom soup, Italian seasoning, salt, and pepper. Mix well to ensure everything is evenly coated.
  • Add half of the mozzarella cheese and half of the cheddar cheese into the mixture, reserving the rest for topping. Stir to combine.
  • Pour the spaghetti mixture into a greased 9x13 inch casserole dish, spreading it evenly.
  • Sprinkle the reserved mozzarella, cheddar cheese, and Parmesan cheese evenly over the top of the casserole.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is slightly golden.
  • Remove from the oven and let it sit for about 5 minutes before serving.

Notes

Serve hot, garnished with fresh basil or parsley. A side salad complements this dish well.
Keyword casserole, cheesy, chicken, spaghetti