Chicken spaghetti in a 9×13 pan uses 12 ounces of spaghetti, about 4 cups of shredded cooked chicken, one 10.5-ounce can each of cream of chicken soup and diced tomatoes with green chiles (10 ounces), 8 ounces of processed cheese or 2 cups of cheddar, 1 cup of chicken broth and sautéed onion and bell pepper. Mix everything, spread it in the pan, top with cheese and bake at 350°F for 25 to 30 minutes, until hot and bubbly.
It is a creamy, cheesy Southern-style casserole that feeds 8 and reheats well. The 9×13 pan is the size that holds a 12-ounce box of pasta plus the sauce without overflowing.
Why a 9×13 Pan Fits This Recipe
Twelve ounces of dry spaghetti cooks up to about 6 cups. Combined with the chicken and sauce, the mixture fills a 9×13 pan about 2 inches deep, which heats through evenly in under half an hour. An 8×8 pan holds about half, so halve the recipe for a smaller dish.
Ingredients for a 9×13 Pan
- 12 ounces spaghetti, broken in half
- 4 cups shredded cooked chicken
- 1 tablespoon butter
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10 ounces) diced tomatoes with green chiles, undrained
- 8 ounces processed cheese, cubed, or 2 cups shredded sharp cheddar
- 1 cup chicken broth
- 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, salt and pepper
- 1 cup shredded cheddar for the top
How to Make Chicken Spaghetti in a 9×13 Pan
- Heat the oven to 350°F and grease a 9×13 baking dish.
- Cook the pasta in salted water 2 minutes less than the package says, so it does not turn mushy in the oven. Drain.
- Cook the vegetables. Melt the butter in a large pot and cook the onion and pepper over medium heat for 5 minutes. Add the garlic for 30 seconds.
- Make the sauce. Stir in the soup, tomatoes with their juice, cheese, broth and seasonings. Stir over low heat until the cheese melts.
- Combine. Fold in the chicken and spaghetti until everything is coated, then spread it in the dish.
- Bake. Top with the remaining cup of cheddar and bake uncovered for 25 to 30 minutes, until bubbling at the edges.
Cook and Prep Times
- Prep: 25 minutes
- Bake: 25 to 30 minutes at 350°F
- Serves: 8
If you cook raw chicken for this dish, cook it to 165°F before shredding. Reheat leftovers to 165°F.
Make Ahead and Freezing
Assemble the casserole without the cheese topping, cover and refrigerate for up to 24 hours. Add the cheese and bake 35 to 45 minutes from cold. To freeze, wrap the unbaked pan tightly and freeze up to 3 months; thaw overnight in the refrigerator before baking.
Variations
- No canned soup: Make a sauce from 3 tablespoons butter, 3 tablespoons flour, 1 1/2 cups broth and 1/2 cup milk.
- Milder: Use plain diced tomatoes instead of tomatoes with chiles.
- Extra vegetables: Stir in a cup of sliced mushrooms or frozen peas with the chicken.
More casseroles sized for the pan you have: tamale pie, breakfast strata and chicken enchiladas.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes. One rotisserie chicken usually gives about 4 cups of shredded meat.
How do I keep chicken spaghetti from drying out?
Undercook the pasta slightly and do not skip the broth; the pasta absorbs liquid in the oven.
Should I cover chicken spaghetti while baking?
Bake it uncovered so the cheese on top melts and browns. Cover with foil if the top darkens too quickly.
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