Chicken-Cheese Spaghetti Casserole
Creamy chicken and cheese spaghetti casserole combines tender chicken, colorful peppers, and melted Velveeta for a comforting, cheesy dish perfect for family dinners and gatherings.
Ingredients
Instructions
- Cook chicken in oil until done (not brown).
- Add chopped onion and bell pepper; cook until tender.
- Stir in cream of chicken soup and chicken broth.
- Add Velveeta cheese and cook until cheese is melted.
- Cook spaghetti until drained.
- Combine chicken mixture with cooked spaghetti and cook a few minutes.
- Transfer to casserole dish (optional), top with Cheddar cheese.
- Bake at 350°F until cheese is melted and bubbly.
Tips & Substitutions
To enhance flavor, consider marinating the chicken in herbs or spices before cooking. You can substitute Velveeta with any creamy cheese like cream cheese or cheddar if desired. For a healthier twist, add chopped spinach or mushrooms to the mixture. If you prefer a crunch, top with crushed crackers before baking, similar to what you might find in a Scrumptious Zucchini Casserole.
Serving Suggestions
This Chicken-Cheese Spaghetti Casserole pairs beautifully with a simple green salad or garlic bread for a complete meal. You can also serve it alongside steamed vegetables for added nutrition. For a heartier option, try it with a side of American recipes like coleslaw or baked beans.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until heated through, about 20-25 minutes. You can also microwave individual portions, covering with a damp paper towel to keep moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Cheese Spaghetti Casserole contains roughly 299 calories, with 13g protein, 27g carbohydrates, and 16g fat. It is an excellent source of vitamin C (37% of the Daily Value) and protein (26% of the Daily Value). Note that it is relatively high in sodium, at 922mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred the chicken and add it to the mixture after sautéing the vegetables. This will add a nice flavor without the extra cooking time.
Can I freeze the casserole before baking?
Yes, you can freeze the assembled casserole before baking. Just cover it tightly with plastic wrap and aluminum foil. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
What if I don't have cream of chicken soup?
You can make a homemade substitute using chicken broth, milk, and flour to thicken it. Combine 1 cup of chicken broth with 1 cup of milk and 1/4 cup of flour in a saucepan, stirring until thickened, then use in place of canned soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).