Angel Chicken Spaghetti – Plain Chicken

Angel Chicken Spaghetti Recipe – the ultimate creamy pasta comfort food! Made with tender chicken, spaghetti, cream cheese, butter, garlic, cream of chicken soup, Italian dressing mix, and plenty of cheese. Easy to make and always a family favorite. Perfect for weeknight dinners or potlucks!

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Chicken Spaghetti Casserole

This Angel Chicken Spaghetti is a new favorite at our house. Is it healthy? No. Is it low-fat? Again, no. Is this the best thing I ate last week? Yes! Yes, it is! OMG! This chicken spaghetti is amazing—all the flavors of our favorite crockpot dish in casserole form. One bite and this is sure to earn a spot in your dinner rotation. 

How To Make Angel Chicken Spaghetti

This dish is super easy to make with only a few simple ingredients. Bring a large pot of water to a boil over medium-high heat. Add spaghetti noodles and cook spaghetti according to the package directions for al dente. Drain and set aside. 

Stir together softened butter and cream cheese in a large bowl. Add cream of chicken soup, cooked chicken, cooked pasta, garlic cloves, Italian dressing mix, and chicken broth to the bowl. Stir to combine, then season with salt and black pepper to taste.

Spray a 9×13-inch baking dish with cooking spray. Pour the chicken mixture into the prepared casserole dish. Top with shredded cheese. Cover the pan with aluminum foil and bake in a preheated oven. Remove the foil and bake until bubbly and the cheese is melted. Sprinkle with fresh parsley.

Helpful Tips & Frequently Asked Questions

• I use rotisserie chicken in this dish. You can use any cooked chicken you have on hand.
  • Chicken breasts, chicken thighs, chicken tenderloins.
  • This is a great recipe to use up any leftover grilled chicken!
• I use Good Seasons Italian dressing mix. Do NOT make the dressing. Just use the seasoning in the packet.
• You can use any flavor of condensed cream of soup: Cream of Celery, Cream of Chicken, or Cream of Mushroom.
  • Look for Healthy Request Cream of Celery for a lower sodium dish.
  • I suggest using Unsalted Cream of Chicken & Mushroom soups in this dish to control the sodium.
• Add your favorite veggies to the casserole:
  • spinach
  • mushrooms
  • onions
  • bell pepper
  • broccoli
  • green peas
  • diced tomatoes
• I use Colby Jack cheese in this dish. You can combine your favorite cheeses – cheddar cheese, mozzarella cheese, and parmesan cheese, which are good additions.

Storage Tips

• Can I make Chicken Spaghetti Casserole ahead of time? Yes! You can assemble the casserole in advance and store it covered in the refrigerator overnight.
  • Bring the casserole dish to room temperature before baking as directed.
• Can I Freeze Chicken Spaghetti? Yes. Assemble the casserole and cover the pan with plastic wrap and aluminum foil. Store in the freezer for up to four months.
  • Thaw and bake as directed.
• Store leftovers in an airtight container in the fridge.

What to Serve with Baked Chicken Spaghetti

Angel chicken spaghetti is rich and creamy, so it pairs best with something fresh and light on the side. 

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Angel Chicken Spaghetti

Yield: 8 people

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Angel Chicken Spaghetti Recipe – the ultimate creamy pasta comfort food! Made with tender chicken, spaghetti, cream cheese, butter, garlic, cream of chicken soup, Italian dressing mix, and plenty of cheese. Easy to make and always a family favorite. Perfect for weeknight dinners or potlucks!

• Preheat oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.

• Bring a large pot of water to a boil over medium-high heat. Add spaghetti noodles and cook spaghetti according to the package directions for al dente. Drain and set aside.

• Stir together softened butter and cream cheese in a large bowl. Add cream of chicken soup, shredded chicken, cooked pasta, garlic cloves, Italian dressing mix, ½ cup shredded cheese, and chicken stock to the bowl and stir to combine. 

• Pour the pasta mixture into the prepared casserole dish. Top with remaining 1½ cups shredded cheese.

• Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes or until bubbly and the cheese is melted. Garnish with fresh parsley.

• Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
• I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
• Store leftovers in an airtight container in the refrigerator.

Steph