Dump and Bake

Chicken Spaghetti Bake

Name: Chicken Spaghetti Bake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 ounces dry thin spaghetti, uncooked, broken in thirds; 3 cups cooked chicken, shredded (a rotisserie chicken works); 3 cups chicken broth; 1 (10.5-ounce) can condensed cream of chicken soup; 1 (10-ounce) can diced tomatoes with green chiles, not drained; 1 small yellow onion, finely chopped; 1 teaspoon garlic powder; ½ teaspoon black pepper; 1 cup shredded cheddar cheese, for the sauce; nonstick cooking spray; 1 cup shredded cheddar cheese, for the top

dumpmeals.com/recipes/chicken-spaghetti-bake/

Uncooked spaghetti, cooked chicken, diced tomatoes with green chiles and cheddar baked in a creamy broth.

A computer-made picture of the finished dish, not a photo of this recipe.

Serves: 8
Prep: 15 minutes
Bake: 375°F, 50 to 60 minutes
Pan: 9-by-13-inch dish, at least 3 inches deep

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Chicken spaghetti is a creamy Southern casserole, made for potlucks and new-baby suppers. This version doesn't boil the pasta first. Broken dry spaghetti goes straight into the baking dish with chicken broth, cream of chicken soup and a can of diced tomatoes with green chiles, which gives it a little kick.

The chicken is already cooked; a store rotisserie chicken gives about the right amount. The spaghetti softens in the sauce under foil. Stir once partway through, because spaghetti tends to clump. Cheddar goes on top for the last few minutes.

Serve with a green salad or garlic bread. For a milder dish, use plain diced tomatoes. Leftovers keep 3 to 4 days in the refrigerator, counted from when the chicken was first cooked and reheat well with a splash of broth, until hot all the way through.

Ingredients

Into the dish

12 ounces dry thin spaghetti, uncooked, broken in thirds
3 cups cooked chicken, shredded (a rotisserie chicken works)
3 cups chicken broth
1 (10.5-ounce) can condensed cream of chicken soup
1 (10-ounce) can diced tomatoes with green chiles, not drained
1 small yellow onion, finely chopped
1 teaspoon garlic powder
½ teaspoon black pepper
1 cup shredded cheddar cheese, for the sauce
nonstick cooking spray

At the end

1 cup shredded cheddar cheese, for the top

Directions

Heat the oven to 375°F. Spray a 9-by-13-inch dish at least 3 inches deep and set it on a rimmed baking sheet.
In the dish, whisk the broth, soup, tomatoes with their juice, garlic powder and pepper. Stir in the chicken, onion and 1 cup of the cheese.
Add the broken spaghetti and stir so the pieces separate. Press them down so all the pasta is under the liquid.
Cover tightly with foil. Bake 30 minutes, then carefully lift the foil (the steam is hot), stir well to break up any clumps, and cover again.
Bake 15 to 25 minutes more, until the spaghetti is tender. Uncover, sprinkle with the remaining cheese, and bake 5 minutes, until melted.
Check the center with a thermometer. It must read at least 165°F. Let it stand 10 minutes before serving.

It's done when the spaghetti is tender, the sauce is bubbling, and the center reads at least 165°F. The cheese on top is melted. Check with a food thermometer.

Leftovers go in the refrigerator within two hours, in shallow covered containers. Reheat them until hot all the way through (165°F).

Tips

Thin spaghetti softens more evenly than thick. Pieces poking out of the liquid will stay hard.
Use leftover chicken or turkey that went into the refrigerator within two hours of cooking.

Food-safety sources

Safe Cooking Temperatures, University of Nebraska-Lincoln Extension (UNL Food). Checked November 1, 2026.