Creamy Chicken Spaghetti Casserole
Creamy Chicken Spaghetti Casserole is a cozy, family-friendly pasta bake made with tender chicken, a rich homemade cheese sauce, and mild tomatoes—perfect for an easy weeknight dinner.
Servings 8
Ingredients
- 16 ounces spaghetti
- 1 pound chicken breasts boneless, skinless, cut into bite size pieces
- 1 small yellow onion diced
- 10 ounce can diced tomatoes I don’t drain them (plain diced tomatoes or “mild” Rotel both work great)
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cloves garlic minced
- 2 cups whole milk
- 1 cup chicken broth
- 2 cups shredded cheddar cheese divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 375 degrees F. Spray a 9x13 baking dish with nonstick spray.
- Boil spaghetti until just al dente. Drain and place in the baking dish.
- Season the diced chicken breasts with salt and pepper. In a skillet over medium heat, cook the chicken and onions together until the chicken is cooked through and onions are soft. Place the chicken and onions on top of the spaghetti.
- Pour the can of diced tomatoes on top, I don't drain mine.
- In the same skillet, melt butter. Whisk the flour into the butter and stir for 1 minute until smooth. Add garlic and cook 30 seconds.
- Slowly whisk in milk and chicken broth. Simmer 3–5 minutes until thickened and creamy. Stir in 1½ cups of cheddar cheese until smooth. Add salt, pepper, and paprika.
- Pour the cheese sauce into the baking dish and gently mix until everything is evenly coated. Top with remaining 1/2 cup cheddar cheese.
- Bake for 25–30 minutes, or until bubbly and top noodles are a little crispy. Let rest 5 minutes before serving. Enjoy!