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You don’t even have to boil the pasta, cook the chicken, or sauté the vegetables for this easy Dump-and-Bake Chicken Spaghetti! Just stir all of the raw ingredients together and you’ll have a family-friendly dinner that’s ready for the oven in just 10 minutes.
I have yet to meet a child that doesn’t love a creamy pasta dinner. Add some chicken and fresh vegetables and you’ve got a complete meal in one dish (and you don’t even have to think about the sides)!
My goal was to take the classic Chicken Spaghetti casserole and turn it into a simplified weeknight dinner using my favorite dump-and-bake method. Y’all, this turned out perfectly! Let me share the details…
First of all, my dump-and-bake recipes obviously save you prep time in the kitchen. But what’s even better? As the pasta cooks in the dish, it releases starches that thicken the sauce, so you get this rich, creamy Chicken Spaghetti without adding too much extra flour or butter. I’m a sucker for a can of Campbell’s Healthy Request Cream of Mushroom Soup in my casseroles, though! It adds easy flavor and texture that makes the dish feel like home.
TIPS FOR MAKING THE PERFECT DUMP-AND-BAKE CHICKEN SPAGHETTI:
- You will need to break the spaghetti into pieces before you add it to the casserole. Otherwise it won’t fit in the dish! Don’t be afraid to get in there and use your (clean) hands to mix, break the pasta, and make sure that most of your ingredients are submerged in the liquid.
- Don’t be alarmed if it seems like there is a lot of liquid in the dish! Your pasta will absorb much of the liquid as it cooks…right up until the very end. Even when the pasta is tender and you’re ready to remove the cover for the final few minutes of baking, you will still have quite a bit of liquid in the dish. That’s fine! It will thicken up while it’s uncovered, and it will continue to thicken after it comes out of the oven.
- Make sure that you don’t overcook the pasta, or it will become gummy and mushy.
- Don’t forget to stir the pasta halfway through the baking time, and a couple of more times as it’s finishing in the oven. Regular stirring allows the pasta and other ingredients to cook evenly, and ensures that the noodles don’t stick together.
This is a mild, kid-friendly dish that all 3 of my boys gobbled right up! If you prefer a spicier or zestier Chicken Spaghetti, feel free to add a dash of crushed red pepper, more garlic, some hot sauce, or even just a bit of extra salt and pepper at the end.
And one more tip! My children garnish their bowls of pasta with extra grated cheddar on top. Because you can never have too much cheeeeeeeese, right?!
Here are a few more dump-and-bake recipes that your family will also love:
- Dump-and-Bake Meatball Casserole
- Dump-and-Bake Southern Chicken Casserole
- Dump-and-Bake Chicken Kiev Casserole
- Dump-and-Bake Chicken Marinara Gnocchi
If you’ve tried this Chicken Spaghetti or any other recipe on The Seasoned Mom, then don’t forget to rate the recipe and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
Dump-and-Bake Chicken Spaghetti
Ingredients
- 2 cups low-sodium chicken broth
- 1 can (10.5 ounces) condensed cream of mushroom soup, NOT diluted
- 6 ounces uncooked spaghetti broken into small pieces
- ½ lb. uncooked boneless skinless chicken breasts, diced into bite-sized pieces
- 1 can (14.5 ounces) petite-diced tomatoes, drained
- ½ cup diced onion
- ½ cup diced green bell pepper
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ¾ cup shredded cheddar cheese divided
- Optional garnish: fresh parsley
Instructions
- Preheat oven to 425 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
- In a large bowl, whisk together chicken broth and condensed soup until smooth. Add the uncooked spaghetti, uncooked chicken, tomatoes, onion, bell pepper, garlic, and ½ cup of the cheese. Stir (or use your hands) to combine everything together.
- Transfer mixture to the prepared baking dish, using your hands or a wooden spoon to gently press all of the ingredients into an even layer. You might need to break the pasta into smaller pieces in order to get as much of it as possible in the liquid. It doesn't have to be perfect, though! Cover tightly with aluminum foil and bake for 40 minutes, stirring halfway through the baking time.
- Uncover; stir again. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Top with remaining ¼ cup of cheese.
- Bake, uncovered, for 5-10 more minutes, or until cheese is melted, chicken is cooked through, and pasta is tender. Give the pasta another stir, and then allow the dish to rest for a few minutes before serving. The sauce will continue to thicken a bit as it sits.
- Garnish with fresh parsley, if desired. Season with salt and pepper, to taste.
I made this yesterday and the whole family loved it! Healthy and delicious recipe, I will definitely make it again!
Wonderful! So glad to hear that, Olivia! Thank you! 🙂
Just made this and it came out beautifully. I didn’t put any cheese in the casserole, and the sauce was still creamy and delicious. Stirred in a big handful of fresh spinach before topping (part of) the casserole with cheese for the last 5-10 mins. Happy family!
Wonderful! Thank you so much, Anne!
Grilled chicken spaghetti dish is easy and attractive. Very detailed recipe. Very delicious and nutritious food.
Any alternative the rhe canned soups like mushroom or condensed cream of chicken.
Hi, Jasmin! I haven’t tested this recipe with any other ingredients; however, I know that some readers like to use homemade condensed cream of mushroom or cream of chicken soups in recipes like this. There are many different recipe options out there for these homemade substitutes, so feel free to do a quick Google search and see if any of those might work for you. 🙂
Hello Blair, what do you recommend I use instead of chicken here for a vegetarian alternative?
Hi, Bee! You could either use a can of drained, rinsed beans (such as white beans/navy beans, pinto beans, or chickpeas), or you could bulk it up with additional veggies. “Meaty” vegetables like diced eggplant or sliced mushrooms are good options, too. If you’re using those vegetables, I would suggest sauteeing them in olive oil to release some of their liquids and soften them first. 🙂
This is a terrific recipe. Made it for dinner tonoght. Wasn’t sure how the ingredients would do!e together, but I went ahead and made it and I am so happy that I did! Wil make this often and will try other recipes from Blair. Try it, you won’t t e sorr. Thanks for the recipe.
Hi, Judith! Thank you for taking the time to leave a note. I’m so glad that you enjoyed the recipe!
I have not made this yet but plan to. I was wondering what you would think of using canned chicken? Looking forward to trying it.
Hi, Kimberly! I think the canned chicken would work great in this casserole. Hope you enjoy!