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Chicken Spaghetti Casserole

This recipe can be prepared in one 9x13 pan, or divided into two smaller pans - baking one now and freezing the other for later!

Course Main Course
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Team LIY


  • 2 Cooked Chicken Breasts shredded
  • 12 oz Cooked Spaghetti
  • 2 cans Cream of Chicken soup
  • 1/4 C Chicken Broth
  • 16 oz Sour Cream
  • 1 Stick Butter melted
  • 1/4 t Cayenne
  • 1/4 C Parsley
  • 1/2 t Salt
  • 1/4 t Pepper
  • 1 T Italian Seasoning
  • 1/2 C Parmesan
  • 2 C Shredded Cheddar Cheese for topping
  • 1 C Bread Crumbs for topping


  1. Preheat oven to 350°. Prepare Spaghetti, drain. Shred or dice Precooked Chicken Breasts.

  2. Melt Butter, mix with Cream of Chicken Soup, Broth, Sour Cream, Cayenne, Parsley, Salt, Pepper, Italian Seasoning and Parmesan. Add chicken and cooked spaghetti.

  3. If making full recipe - pour into 9x13 pan, top with Shredded Cheddar Cheese and Bread Crumbs, bake for 60 minutes or until bubbly.

    If dividing recipe - divide in half between two baking dishes. Top one pan with half amounts of Shredded Cheddar Cheese and Bread Crumbs, bake for 45 minutes or until bubbly. Freeze one half, marking with prep instructions [Top with Shredded Cheddar Cheese and Breadcrumbs. Bake at 350° for 60 minutes if frozen, 45 minutes if thawed.]