You will be delighted with this chicken spaghetti recipe. It is quick, easy and delicious utilizing pantry ingredients to make it affordable and quick to make.
This is a simple, family-friendly recipe part of our Pantry Budget Rescue Series. The majority of the ingredients you will find in your pantry or freezer.
Pump up the flavor by using rotisserie chicken, if you prefer. And taking the time to saute the onions has been preferred by some family members of mine (although I don’t do it often). This recipe tastes great with gluten-free pasta (I always use it!) and, honestly, although I use cheddar cheese we find that pepper jack or Monterey jack we sometimes like better…use what you have on hand!
- Spaghetti. Traditional thin spaghetti or even angel hair all work great for this recipe.
- Pre-cooked chicken. I often have cans of chicken in the pantry for this recipe but cook up a few chicken breasts or use a rotisserie chicken for even more flavor.
- Cream soup.
- Chicken bouillon. Adding the bouillon to the salt water of the pasta is basically the same as cooking up the pasta in chicken broth. It adds a ton of flavor!
- Cheese. Cheddar, Monterey, even Velveeta cheese all work great. Use what you have on hand.
- Rotel tomatoes. Rotel combines diced tomatoes with green chilies for even more flavor!
Optional: Bell peppers (chopped green or red peppers), red pepper flakes, fresh garlic, sliced mushrooms, frozen broccoli, bacon bits, or even cream cheese.
Instructions for the chicken spaghetti casserole:
- Cook the spaghetti according to the directions using the chicken bouillon in the pasta water.
- Mix the cooked pasta, cheese, soup, Ro-tel, onion, & basil together.
- Pour into greased casserole pan.
- Bake in the oven until hot and bubbling.
This casserole can be frozen, covered well, in the freezer for up to 3 months. Thaw completely prior to baking. Bake according to recipe instructions, adding 20 to 30 minutes to the bake time.
You can prep this casserole ahead and pop it into the fridge to bake when you are ready. You will need to add at least 20 minutes of baking time to account for the cold temp.
Store leftovers in an air-tight container in the fridge for up to 3 days.
Reheat in the microwave for small amounts. For a large amount, I would recommend covering with aluminum foil and reheating in the oven for the best results.
Y’all, I grew up having some variation of this recipe at church potlucks and continue making it for my own family. Every time I make this recipe, it’s a little bit different based on the ingredients I have on hand. This recipe morphs easily!
→ One recipe of the recipe testers on this recipe said their family “scarfed it down”. Yep! That’s about right! 🙌