Baked Chicken Spaghetti Casserole Recipe

I honestly couldn’t tell you where this recipe started. I tasted a version of it 25+ years ago at a friend’s house, made by the catering company working her event, and one bite told me my family needed this in our lives. I tracked down one of the staff afterward and asked what was in it.

Turns out it was Rotel and Velveeta. Of course, it was a hit; that’s basically the start of a good queso. I made my own version at home, added in sour cream for extra creaminess, and switched to Mexican Velveeta for a little kick. It has been part of our regular dinner rotation ever since, right alongside my Ultimate Baked Spaghetti and Taco Spaghetti Bake. If you love this one, give those two a try next.

Why You’ll Love This Chicken Spaghetti Bake

This chicken spaghetti casserole earns its spot in the dinner rotation. Here’s why it works so well for busy nights.

• Two ways to cook it. Bake it in the oven or let the slow cooker handle it while you go about your day. Either way, dinner gets done.
• Built from pantry staples. Rotel, Velveeta, and canned soup are doing most of the work here, so there’s no special trip to the store.
• Feeds a crowd without extra effort. One dish serves eight, so it’s just as good for a weeknight as it is for taking to a potluck.
• Reheats like a dream. The creamy sauce holds up well in the fridge, so leftovers taste just as good the second time around.
• Easy to make ahead. Assemble it the day before and bake it when you’re ready for dinner.

Can You Make Baked Chicken Spaghetti in the Slow Cooker?

Step 1 | Start the Sauce
Spray the crock of a 6-quart slow cooker with nonstick cooking spray. Add the cream of mushroom soup, cream of chicken soup, Rotel, sour cream, Velveeta, onion powder, garlic powder, and black pepper, and mix well.

Step 2 | Cook the Chicken
Add the chicken breasts to the slow cooker and cover. Cook on low for about 4 hours, or until the chicken is just cooked through. Cooking much longer than that can leave the chicken tough and the sauce scorched, so keep an eye on it as it gets close.

You can also use rotisserie chicken in this, and it will only need a couple of hours for the sauce to cook.

Step 3 | Shred and Return
Remove the chicken with tongs and let it cool slightly. Stir the sauce well, then shred the chicken once it’s cool enough to handle and return it to the slow cooker. Mix it into the sauce and season with pepper and salt to taste. Cover again.

Step 4 | Add the Pasta
While the chicken finishes, cook the spaghetti according to the package instructions and drain well. Add the pasta to the slow cooker and mix until combined.

Step 5 | Melt the Cheese
Sprinkle the cheddar cheese over the top, replace the lid, and let the cheese melt before serving

Gluten-free Chicken Spaghetti Pasta: 

Use gluten-free cream of mushroom and cream of chicken soup along with gluten-free spaghetti. Block Velveeta (not the shells-and-cheese kind) contains no gluten and is widely considered safe for celiac diets, though it isn’t certified gluten-free. Always check all labels carefully, since ingredients can change.

Storage Instructions

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. If the sauce thickens too much for your liking as it sits, add a splash of milk when you reheat it to loosen things back up.

Make Ahead: Assemble the casserole up to a day ahead and keep it covered in the fridge. Let it sit out for about 30 minutes before baking, so it bakes evenly, and plan on a few extra minutes in the oven since it’s starting out cold.

Freezing: Assemble the casserole but skip the baking, then wrap it tightly and freeze for up to 2 months. Thaw it in the fridge overnight, then let it sit at room temperature for about 30 minutes before baking. Going straight from the freezer into a hot oven can crack a cold baking dish, so don’t skip that step, and give it extra time in the oven if it’s still a little chilled in the middle.

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