Hey friend, ready for comfort food? (Here’s a casserole close to my heart)

Let me tell you, there is very little that also says “Midwest nostalgia” quite like scooping into a big, bubbling pan of cheesy chicken spaghetti casserole. My mom used to make it after a busy soccer practice (I’m still picking noodles out of old trophies, probably), and I swear the aroma alone can stop you in your tracks. The first time I attempted it by myself I forgot to shred the chicken and let’s just say… the family wasn’t impressed. But now, even my picky nephew will ask for seconds, which, if you knew him, would honestly make you gasp. Anyway, grab your favorite casserole dish and let’s get cooking before I get distracted again talking about old kitchen disasters.

Why you’ll love this (according to me, not a sales pitch)

I make this when the week’s been long and I can’t hack anything fancier than pressing “start” on my oven. My family goes wild for it because—I mean, it’s cheese plus chicken plus noodles, what’s not to love? Especially on those gloomy evenings, or when you need leftovers that actually taste better the next day (hotdish fans get it).

Also, if you hate doing dishes as much as I do, you’re in luck; this is mostly a one-pot wonder, unless you count the cheese grater—which I sometimes skip anyway and just tear the cheese, rebel style. The only time it went sideways is when I forgot to cover it and ended up with a crust worthy of a bread bakery. So now I’m firm with the foil up to the last few minutes.

Gather your gear: What you’ll need (and what you can swap)

2 cups cooked chicken (any leftover rotisserie or grilled stuff works—I’ve even used deli turkey, and it’s still pretty good!)
12 ounces spaghetti—sometimes I break it up, sometimes not, depends on my mood, linguine is fine too
1 can (10.5 oz) cream of mushroom soup (grandma swore by Campbell’s, but if you want to try homemade, I’m not stopping you—I’m just not doing it myself tonight)
1 can (10.5 oz) cream of chicken soup—if all you have is two of the same type, no worries
1 cup sour cream OR Greek yogurt—you’d be surprised, it’s hard to tell them apart
2 cups cheddar cheese, shredded (sometimes I do a mix of sharp and mild, use whatever is in the fridge, honestly)
1/2 cup mozzarella (optional, but go for the stretch if you love the cheese pull)
1/2 cup chopped onion (or leave out if your kids are in an anti-onion phase)
1/2 cup diced bell pepper, any color (I once made it with jalapeño by accident, it was an adventure)
1 teaspoon garlic powder (or less—garlic lovers, go wild)
Salt and black pepper, to taste
A handful of fresh parsley for garnish, if you’re feeling fancy

How I do it: directions (with the real-life bits)

1. Preheat your oven to 350°F (180°C). Not sure why I always forget this step, but just get it out of the way early.

2. Cook the spaghetti in a pot of salty water till just al dente (a bit firm—don’t overdo it or you’ll get mush. I learned that the hard way. And yes, I still eat the odd rogue noodle form the pot.)

3. In a big bowl, mix together the cream soups, sour cream (or yogurt), garlic powder, onions, bell pepper, and about 1½ cups of the shredded cheese. Stir it all up till it looks alarmingly gloopy—don’t panic, it’ll come together.

4. Toss in the shredded chicken and cooked spaghetti. Mix till everything’s good and coated, then season to taste. Honestly, this is where I sneak a bite.

5. Dump the whole glorious mess into a greased 9×13 casserole dish. Sprinkle the top with the rest of your cheese (and maybe that mozzarella for fun).

6. Cover with foil. Bake about 25 minutes. Then—this is important—uncover for the last 10 minutes or so to let the cheese get melty and just a lil’ golden. Don’t stress if the cheese gets a bit crispy on the edge.

7. Let it cool a smidge so you don’t incinerate your tongue, but honestly, when you see it bubbling, waiting five minutes feels like torture.

Some notes I wish I’d learned sooner (lessons from messy kitchens)

– If it seems a bit dry before baking, splash in a bit of chicken broth or even milk.
– Don’t have cream of mushroom soup? Double up on cream of chicken, or vice versa. Whatever, it’s hard to mess this up.
– Taste before salting! Some soups are plenty salty already.
– Actually, I find it works even better if you grate your own cheese, but bagged stuff won’t ruin things if you can’t be bothered.

Variations I’ve tried (and a flop or two)

Once swapped the chicken for shredded rotisserie turkey—really good after Thanksgiving. Another time I tried adding frozen peas (didn’t go over well, at least not with the niece squad). You could totally mix in some sautéed mushrooms or, if you’re feeling daring, a spoonful of salsa for a Tex-Mex twist. One experiment with broccoli was a bit—let’s say, divisive. You win some, you lose some.

What if you don’t have a proper casserole dish?

Honestly, any oven-safe baking dish will do (even a deep frying pan if you’re careful). I even chucked it in a disposable foil pan once for a potluck—no one seemed to mind.

Leftovers: how long does this actually keep?

Cover any leftovers and pop ‘em in the fridge for up to three days. You can totally reheat in the oven or zap it in the microwave. But honestly? It never lasts more than a day in my house, so I wouldn’t know for certain if it’s good any longer. (If you want official food safety info, check out this chart—I check it way more often than I’d like to admit.)

How we serve it (and my favorite sides)

Garlic bread, every single time. Occasionally, we’ll offer a green salad for balance—or just open a bag of baby carrots and call it a day. For special occasions (or if my aunt is visiting) I’ll garnish with fresh parsley and maybe a crack of black pepper. Nothing fancy.

Things I wish I knew before I goofed them up

Don’t try to use uncooked pasta thinking it’ll “cook in the sauce.” It will not. I tried, it was a starchy disaster. Also, rushing the cheese topping doesn’t pay off—the golden, bubbly top is what makes it magic. And, if you ever skip the foil (like I once did in a moment of impatience), you’ll be chiseling cheese off the corners for days.

The FAQ: Real questions I’ve been asked (not kidding!)

Can you freeze this casserole? You can, but I think the texture suffers a bit. If you really want to, assemble but don’t bake; wrap tightly, and freeze up to a month. Bake from frozen, just add, like, 20 extra minutes and check the center.

What’s the best cheese for this? Sharp cheddar gives a nice bite, but frankly, mild cheddar is kid friendlier. Or use whatever is about to expire—no shame! One friend tried pepper jack and loved it (I still have to try it myself).

How do you make it vegetarian? Swap the chicken for more veggies or try plant-based strips. I haven’t done tofu but I’ve heard it’s actually pretty solid. Use veg stock and double up the mushrooms for good measure.

Do I have to use canned soup? Nope. There’s a dead easy homemade version over at The Pioneer Woman. I’m all about shortcuts on weeknights, though, so you do you.

Why is my casserole watery? Could be the chicken was too wet or maybe over-measured the liquids (it happens). If it seems soupy, let it cool a bit—it’ll often firm up as it sits.

Oh, and by the way—if you’ve accidentally dropped pasta all over your kitchen while making this: congrats, you’re in good company. I do it every single time.

Give it a whirl, and let me know how it turns out! If you want more casserole inspo, I’ve been using Southern Living’s casserole guide lately—some real gems in there.

Cheesy Chicken Spaghetti Casserole