Creamy Baked Chicken Spaghetti is a one-dish comfort casserole combining shredded chicken, spinach, and spaghetti in a rich cream sauce, finished with a crispy fried onion topping. It's designed to be assembled ahead and baked until bubbly.
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Bring a large pot of water to a boil. Stir in the chicken bouillon powder.
Add the chicken breasts to the boiling water and cook until fully cooked through. Reserve the cooking water (broth).
While the chicken is cooking, melt butter in a large skillet over medium heat. Add the diced onion and sauté until softened. Season with Cajun seasoning, onion powder, and garlic powder.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Pour in the heavy cream and add the two cans of cream of chicken soup. Stir to combine.
Once the chicken is cooked, remove it from the pot and shred it using two forks. Set aside.
Ladle some of the reserved chicken broth from the pot into the sauce skillet to thin it to your desired consistency. Stir in the cubed Velveeta cheese until it's melted and the sauce is smooth.
Bring the remaining chicken broth in the pot back to a boil. Add the spaghetti (broken in half) and cook according to package directions until al dente.
Stir the sour cream, shredded Colby Jack cheese, and thawed, dried spinach into the sauce.
In a large bowl, combine the shredded chicken, cooked spaghetti, and the creamy sauce. Mix thoroughly until every noodle is coated.
Transfer the mixture to a large casserole dish. Preheat your oven to 375°F (190°C).
Sprinkle the top with the remaining shredded cheese, followed by the French fried onions.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for another 5-10 minutes, or until the top is golden brown and bubbly.
Let it rest for a few minutes before serving.
Store covered in the refrigerator up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through; add fried onions fresh before serving to preserve crispness.
9x13-inch baking dish · large pot for boiling pasta
Yes. Assemble the casserole in the baking dish, cover with foil, and refrigerate up to 24 hours. Bake covered for an extra 10–15 minutes until heated through and bubbly.
Regular dried spaghetti works best. Cook it just under al dente since it will continue cooking in the oven; this prevents mushiness.
You can use cream of mushroom or celery soup, or make a simple béchamel with butter, flour, and chicken broth, though the herbbed soup adds signature flavor.
Bake until the top is golden and the filling is bubbling around the edges. The fried onion topping should be crispy and brown, typically 25–35 minutes at 350°F.
Yes. Use about 3–4 cups fresh spinach, squeezed dry, or cook it down first to remove excess moisture so the casserole doesn't become watery.
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