Go Back
+ servings
Chicken Spaghetti - It's a Keeper
3.91 from 11 votes

Chicken Spaghetti Casserole

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Dish
Cuisine: American
Keyword: Quick and Easy
Servings: 4 servings
Calories: 598kcal


  • 2 Tbsp butter
  • 1 medium onion - diced
  • 2 cloves garlic - minced
  • 1 oz can cream of chicken soup - 10.5
  • 1 oz can cream of mushroom soup - 10.5
  • 1 oz can Ro-Tel - 10, diced tomatoes with green chilis
  • 2 cups cooked chicken breast - chopped
  • 16 oz cooked spaghetti
  • 1 cup of reserved pasta cooking water
  • 2 cups shredded cheddar cheese


  • In a large pot, melt butter.
  • Add onion and saute until tender, about 5 minutes.
  • Add garlic and saute for 30 seconds, or until fragrant.
  • Stir in both cans of soup, Ro-Tel, chicken and half of the pasta cooking water. Stir until combined.
  • Add spaghetti and stir until thoroughly combined.
  • Add additional pasta cooking water until sauce reaches desired consistency.
  • Pour into a 13x9 casserole dish.
  • Top with cheddar cheese.
  • Cover with aluminum foil and bake at 350 degrees F for 25 minutes, or until heated through and cheese has melted.
Copyright 2020 It Is a Keeper (www.itisakeeper.com). All rights reserved.


  • This Recipe Can be Doubled: A great recipe for a pot luck or buffet dinner. Simply increase the ingredients proportionally.
  • Different Cheese: Mexican blend or Four cheese blend Italian cheeses are great in this dish.
  • Fresh: Top off with some fresh basil or parsley to bring out a fresh flavor.
  • Variation : This is the perfect recipe to sneak in a few extra vegetables. Broccoli, mushrooms, spinach or even more bell peppers.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.