This cheesy chicken spaghetti bake is a comforting, crowd-pleasing casserole made with rotisserie chicken, peppers, tomatoes, and plenty of melty cheese. Perfect for family dinners, potlucks, or meal prep nights.
Why You’ll Love This Cheesy Chicken Spaghetti
There’s something magical about a bubbling, golden casserole hitting the dinner table. This cheesy chicken spaghetti is pure comfort food: tender pasta tossed with juicy rotisserie chicken, sautéed veggies, a little Tex-Mex spice, and more cheese than you think possible. It’s quick enough for weeknights but hearty enough for a Sunday dinner or to bring along to a potluck.
Best part? You can save time with shortcuts like pre-shredded rotisserie chicken and premade pico de gallo. No one has to know you didn’t spend hours in the kitchen.
Serving Ideas
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Family Dinner: Pair with a crisp green salad and garlic bread for a complete meal.
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Potluck Favorite: Assemble ahead, cover, and bake right before serving.
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Freezer Friendly: Divide into smaller foil pans, wrap tightly, and freeze for up to 3 months. Perfect for meal trains or busy weeks.
Variations & Substitutions
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Spicy Kick: Add diced jalapeños or swap chili seasoning for taco seasoning.
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Veggie Boost: Stir in corn or black beans for extra color and texture.
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Cheese Swap: Try Monterey Jack or a Mexican cheese blend instead of sharp cheddar.
Final Thoughts
This cheesy chicken spaghetti casserole is a true weeknight hero—comforting, easy to make, and guaranteed to disappear fast. Whether you’re feeding your family or a crowd, it delivers cozy, melty goodness every single time.
Cheesy Chicken Spaghetti Bake
Ingredients
2/3 lb spaghetti
Chicken flavored bullion cube
4 tablespoons butter (or oil)
1 medium white onion chopped
1 green pepper chopped
2 large tomatoes chopped
4 cups rotisserie chicken shredded
1 jar cheese whiz
1 package dry chili seasoning
1 package shredded cheese ( I use Sharp Cheddar)
Instructions
Bring a large pot of water to boil. Add the bouillon cube for extra flavor, then cook spaghetti until al dente. Drain and set aside.
In a large skillet, melt butter (or heat oil). Add onion, pepper, and tomatoes (or pico de gallo). Cook until onions are translucent and peppers have softened.
In a saucepan, warm the Cheese Whiz. Stir in the chili seasoning packet and cook just until it starts to bubble. This will be your zesty, cheesy base.
In a large mixing bowl, combine the spaghetti, shredded chicken, sautéed vegetables, and cheese sauce. Add half the shredded cheddar and stir until evenly coated.
Transfer mixture into a large greased baking dish (foil pans are great if you’re bringing it to a gathering). Top with the remaining cheddar cheese. Bake at 350°F for about 20 minutes, or until heated through and bubbly.
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