Weeknight dinners don’t have to be difficult. You can make a delicious casserole that bakes to perfection every time. I love this Cheesy Chicken Spaghetti Casserole recipe because it’s consistently easy and delicious. It’s a great warm dinner when you need a little winter comfort food. I prepare the casserole ahead of time and bake when we get home from after-school sports. The whole family enjoys this dinner and it’s a regular on our weekly family menu.

Related: Easy SouthWest Baked Chicken Dinner

If you’d like to make a lighter version of this recipe, you can substitute the traditional pasta for spaghetti squash. It’s a great way to cut the carbs without subtracting the flavor. Just slice your spaghetti squash and lay flat on a roasting pan. Add some olive oil and bake at 400º for 30 minutes until softened. Use a fork to shred the spaghetti squash.

Of course, it’s a bit more time consuming than the original pasta version. Both are equally delicious! Save your leftovers in an air-tight container. You can either microwave or bake in the oven again to re-heat.

How To Make Cheesy Chicken Spaghetti Casserole

Pre-heat oven to 350′ degrees. Cook the spaghetti according to package directions. Set to the side. While the pasta is cooking in a medium bowl beat the egg and add the sour cream, cream of chicken soup, Parmesan cheese, Monterrey Jack cheese. garlic and onion powder. Stir to combine.

Transfer to a 9×13 baking dish covered in non-stick baking spray.

Return to oven for another five minutes. Enjoy!

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Yield: 9x13 casserole

Cheesy Chicken Spaghetti Casserole Recipe: Easy & Everyone Loves It

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This Cheesy Chicken Spaghetti Casserole that's perfect for an easy weeknight meal solution. Families love it and it offers plenty of leftovers.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• 1 12 oz box of spaghetti
• 2 cups cooked rotisserie chicken
• 1 cup Monterey Jack Cheese shredded
• 1/2 cup parmesan cheese shredded
• 1 cup sour cream
• 1 egg beaten
• 1 10 oz package chopped spinach, thawed
• 3 cloves or 1 tablespoon garlic powder minced
• 2 10 oz cans cream of chicken soup
• 1 teaspoon onion powder
• 1 6 oz can french fried onion, divided

Instructions

1. Pre-heat oven to 350' degrees. Cook the spaghetti according to package directions.Set to the side.
2. While the pasta is cooking in a medium bowl beat the egg and add the sour cream, cream of chicken soup, Parmesan cheese, Monterrey Jack cheese. garlic and onion powder. Stir to combine.
3. Add the chicken, spinach, half the fried onions to the sauce mixture.Stir to combine. Drain the spaghetti and to the chicken mixture. Toss to combine.
4. Transfer to a 9x13 baking dish covered in non-stick baking spray.
5. Spread evenly and cover with foil. Bake at 350º for 30 minutes
   Remove from the oven and remove foil.
6. Top with remaining cheese and fried onions.
   Return to oven for another five minutes.

Notes

Cover with plastic wrape or aluminum foil and store in the refrigerator. For leftovers, pre-heat the oven to 350º and warm again for 20 minutes. Check the center to see if it's warm througout.

Looking for a low-carb option? Try substituing roasted spaghetti squash! You can bake it the same way. It's a great lighter version with less carbs.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 370Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 93mgSodium: 847mgCarbohydrates: 25gFiber: 2gSugar: 3gProtein: 23g

**Nutritional facts are calculated by a third party. Actual values may vary.

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