Chicken Spaghetti Casserole


This chicken spaghetti casserole has a super-creamy sauce that coats pasta, chicken and a generous serving of veggies. Panko gives this family-friendly casserole a bit of crunch on top. Be sure to let it rest for 20 minutes after coming out of the oven. This allows the casserole to cool and also set up nicely before serving.

Chicken Spaghetti Casserole
Photo: Photographer: Victor Protasio, Food Stylist Karen Rankin
Active Time:
30 mins
Total Time:
1 hr 15 mins
Nutrition Profile:


  • 8 ounces whole-wheat spaghetti

  • 3 tablespoons extra-virgin olive oil, divided

  • ½ cup finely chopped onion

  • 1 cup finely chopped red or yellow bell pepper

  • 1 (8 ounce) package sliced cremini mushrooms

  • 1 ¾ cups reduced-sodium chicken broth

  • 1 (10.5 ounce) can low-sodium cream of mushroom soup, such as Campbell’s

  • cup mayonnaise

  • ½ cup shredded sharp Cheddar cheese

  • ½ cup shredded fontina cheese

  • 1 tablespoon Buffalo-style hot sauce, such as Frank’s RedHot

  • ½ teaspoon smoked paprika, divided

  • ¼ teaspoon ground pepper

  • 3 cups shredded cooked chicken breast

  • ½ cup panko breadcrumbs


  1. Bring a Dutch oven filled with water to a boil over high heat. Add pasta and cook according to package directions; drain.

  2. Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

  3. Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add bell pepper; cook, stirring occasionally, until softened, about 2 minutes. Transfer the vegetable mixture to a plate. Do not wipe the pot clean.

  4. Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add mushrooms; cook, stirring occasionally, until the mushrooms are browned on the edges and have released their water, 5 to 8 minutes. Return the onion and bell pepper to the pot. Stir in broth, soup, mayonnaise, Cheddar, fontina, hot sauce, 1/4 teaspoon paprika and pepper. Remove from heat; add chicken and the spaghetti, stirring until just combined. Pour the mixture into the prepared baking dish.

  5. Combine panko and the remaining 1 tablespoon oil and 1/4 teaspoon paprika in a small bowl. Sprinkle evenly over the casserole. Bake until bubbling on the edges, about 30 minutes. Let stand for 15 to 20 minutes before serving.

To make ahead

Prepare through Step 4; cover and refrigerate for up to 3 days. Prior to baking, let stand at room temperature for 30 minutes. Uncover, top with panko mixture and bake until bubbling on the edges 30 to 35 minutes. Let stand for 15 to 20 minutes before serving.

Nutrition Facts (per serving)

470 Calories
27g Fat
32g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 cup
Calories 470
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 26g 52%
Total Fat 27g 35%
Saturated Fat 6g 30%
Cholesterol 66mg 22%
Vitamin A 811IU 16%
Vitamin C 26mg 29%
Vitamin D 8IU 2%
Vitamin E 2mg 13%
Folate 47mcg 12%
Vitamin K 32mcg 27%
Sodium 470mg 20%
Calcium 121mg 9%
Iron 2mg 11%
Magnesium 62mg 15%
Potassium 632mg 13%
Zinc 2mg 18%
Vitamin B12 1mcg 42%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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