Easy Chicken Spaghetti Casserole

So from what I understand school is going to be starting soon. I think I might dislike school now more as an adult than I ever did as a kid. I mean, yes, I appreciate the routine. I appreciate all the teachers. I love the fact that my kids are taken away in the morning and returned safe and sound in the afternoon. I love back-to-school shopping, and I love a quiet house for a few hours.

But I hate homework. Like hate hate. Like HATE.

And trust me I get it. It’s my kid’s work, not mine. I don’t do their homework for them, but I do have to wrangle them. And check their homework—which half the time I don’t even know.

Math is way harder nowadays. It’s a fact. And I sometimes forget how to speak English correctly. I try y’all. I TRY.

But anyway, one thing I can do is make a quick dinner for school nights. I mean, most of the time. And Chicken Spaghetti is a super easy one that we all really like!

I love to make the whole process a little quicker by picking up a Rotisserie Chicken at the supermarket. You could certainly use cubed chicken breast, but I take a short-cut on this one and let the store do the work for me. Just shred it up. You’ll get about about 4 cups from a Rotisserie Chicken. Then mix in almost all the other ingredients…you have Cream of Chicken Soup, Tomato Sauce, Sour Cream, Melted Butter and seasonings.



I have actually been working with Challenge Butter this year and they have amazing new Spreadable Butters that would be fantastic if used in place of the melted butter in this recipe! The fact that it’s already seasoned just adds to the flavor and helps you skip a step when adding your spices!! I am especially partial to the Roasted Garlic and Herb.

Then you’re going to cook some spaghetti. Break your noodles in half before you cook them. (It’ll be nicer in the casserole to have shorter noodles!) Then mix it all up with the chicken. Place it in a casserole dish and sprinkle with cheese. (I love to add breadcrumbs to this on top for a bit of crunch and texture, but you could absolutely omit this step if you want!)

Then serve it up!


  • 1 lb broken and cooked to al dente spaghetti
  • 4 cups cooked cubed or shredded chicken (approx) I used 1 Rotisserie Chicken
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (15 oz) can tomato sauce
  • ½ cup Challenge Butter, melted
  • 16 oz sour cream
  • 1 Tablespoon dried parsley (or 2-3 Tbsp chopped fresh parsley)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 1½ cups grated sharp cheddar cheese
  • 2 Tablespoons Challenge Butter, melted
  • ¾ cup Italian breadcrumbs


  • 1
    Preheat oven to 350°F.
  • 2
    In a large pot cook spaghetti (broken in half) to al dente, according to package directions.
  • 3
    While pasta is cooking, shred or cube cooked chicken and place in a large bowl.
  • 4
    Mix in Cream of chicken soup, tomato sauce, melted butter, sour cream, parsley, Italian seasoning, red pepper flakes and salt and pepper. Stir until chicken is coated and combined.
  • 5
    When pasta is cooked, drain and place pasta in the bowl with the chicken mixture and mix until evely combined.
  • 6
    Place mixture in a 9x13 baking dish. Top with grated cheese.
  • 7
    Combine remaining 2 Tbsp melted butter and breadcrumbs in a bowl. Sprinkle evenly on top of cheese.
  • 8
    Bake for 35-45 minutes until bubbly and breadcrumbs have browned.
  • 9
    Remove from oven, let sit for 10 minutes and serve.

Recipe By

Cookies & Cups

Shelly Jaronsky is a Texas transplant living in New Jersey. She is the mom to 4 boys and a happy wife. Beyond being a professional bed maker, laundry folder and spatula licker, she runs the popular baking blog Cookies & Cups and is currently working on her first cookbook to be published in 2016.