When it comes to family meal time, we can all have a different palette around here. My kids like mac and cheese, hot dogs and chicken fingers and Chris and I will eat about anything BUT that. But when it comes to cheesy chicken spaghetti bake, it’s a meal that the whole family can say YES to! With ooey gooey cheese, the light refreshing taste of sour cream, and soft shredded chicken, it doesn’t take long to put a homemade meal on the table that everyone is digging in for seconds.
Chicken Spaghetti Casserole Recipe
IP: SAVE TIME BY PRECOOKING
While this cheesy chicken spaghetti bake recipe isn’t technically a slow cooker recipe, you can premake the chicken in a slow cooker, which makes the baking time the only thing you need to do when you start your recipe.
*I cooked my chicken with plenty of spices, onions, garlic and chicken broth in the slow cooker. Shred and freeze for later use.*
- 1 tbsp Cajun seasoning
- 1 1/2 cups Mexican cheese blend, divided
- 1 cup sour cream
- 2-10 oz cans cream of chicken soup
- 2 cups shredded cooked chicken*
- 4-5 cups cooked spaghetti
- 2 Tablespoon fresh parsley, for serving
Easy Chicken Spaghetti
Preheat oven to 350F
Cook pasta according to package directions.
Once pasta is cooked, drain and rinse, then return back to the pot.
Add shredded chicken, cream of chicken soup, sour cream, 1 cup of the Mexican cheese blend and seasoning to taste.
Stir well to combine and then pour into your baking dish.
Top with additional 1/2 cup cheese, cover with tinfoil, and then bake for 20-25 minutes.
Remove from oven when cheese is fully melted and sprinkle with fresh parsley.
Looking for more Chicken Recipes?
Try one of these!
Slow Cooker Cream Cheese Taquitos
Chicken Spaghetti Casserole
Chicken Spaghetti Casserole easy and cheesy for a delicious dinner recipe that provides a major power punch for a hungry family
- 1 tbsp cajun seasoning
- 1 1/2 cups Mexican cheese blend (divided)
- 1 cup sour cream
- 2-10 oz cans cream of chicken soup
- 2 cups shredded cooked chicken*
- 4-5 cups cooked spaghetti
- 2 Tablespoon fresh parsley (for serving)
- Preheat oven to 350F
- Cook pasta according to package directions.
- Once pasta is cooked, drain and rinse, then return back to the pot.
- Add shredded chicken, cream of chicken soup, sour cream, 1 cup of the Mexican cheese blend and seasoning to taste.
- Stir well to combine and then pour into your baking dish.
- Top with additional 1/2 cup cheese, cover with tinfoil, and then bake for 20-25 minutes.
- Remove from oven when cheese is fully melted and sprinkle with fresh parsley.
Kitchen Gizmo 2 Sided TPU Anti-Bacterial Cutting Board, Thick Yet Flexible, Knife Friendly, Scratch Resistant, Non-Slip, Juice Groove, Dishwasher Safe, Antimicrobial and FDA Approved (Red/Black)
PRO TIP: Every time I am working with raw chicken, I honestly get grossed out. We all know how sick it can make someone to be exposed to what it leaves behind. I love these Kitchen Gizmos– its a cutting board that takes away the worry!
Standard cutting boards get scratches which become a breeding ground for bacteria.
This cutting board is extremely scratch-resistant, preventing any bacteria from building up, has two sides, and a juice catcher so your defrosted chicken doesn’t leak to the counter.
*You can get rid of a whopping 54% of bacteria just by washing it with cold water.
*To sterilize up to 99.6% just pour boiling water over the board.
*Big working surface 15″x11.75″
*Heat-resistant of up to 300° Fahrenheit
*FDA Approved, BPA free, Dishwasher Safe