Some recipes stick around because they are fancy, but the ones that truly earn their place at the table are the dependable casseroles that feed a crowd and make everybody feel at home. This old-fashioned baked supper has that church-basement, handwritten-card comfort to it, the kind of dish Midwestern cooks have passed from one kitchen to the next for decades. With just a handful of pantry staples and cooked chicken, it comes together easily and bakes into something rich, cozy, and worth bringing out for family gatherings year after year.
Serve this with a crisp green salad, buttered green beans, or simple steamed broccoli to balance the creamy richness. A pan of warm garlic bread or plain dinner rolls goes mighty well for scooping up every bit from the plate, and if you are feeding a bigger crowd, a fruit salad or little dish of pickles on the side gives the meal that classic potluck-table feel.
Oven Baked 5-Ingredient Chicken Spaghetti Casserole
Servings: 6 to 8
Ingredients
12 oz spaghetti, broken in half
Directions
1. Heat your oven to 350°F and lightly grease a 9x13-inch glass baking dish. Bring a large pot of water to a boil, then break the spaghetti in half and cook it just under al dente so it will finish nicely in the oven.
2. While the pasta cooks, place the cream of chicken soup, cubed Velveeta, and the can of diced tomatoes with green chilies, including the juices, in a large saucepan over low heat. Stir until the cheese is melted and the sauce is smooth and creamy.
3. Drain the spaghetti and, while it is still warm, fold it into the cheese sauce along with the shredded chicken. Mix gently until the spaghetti and chicken are evenly coated.
4. Spoon the mixture into the prepared baking dish and spread it into an even layer. Cover the dish with foil and bake for 15 minutes.
5. Remove the foil and continue baking for 10 to 15 minutes more, until the casserole is hot through and the edges are lightly browned. Let it rest for 5 to 10 minutes before serving.
6. Serve warm, scooping down deep so everybody gets plenty of creamy spaghetti, chicken, and those browned bits around the edge.
Variations & Tips
Use rotisserie chicken: If you want to make supper come together in a hurry, rotisserie chicken works beautifully here. Just pull the meat and shred it fine so it tucks into the spaghetti easily.
Do not overcook the pasta: Since the spaghetti keeps cooking in the oven, stop just shy of al dente on the stovetop. That little bit of restraint keeps the casserole from turning too soft after baking.
Make it a little spicier: If your family likes more heat, use a hotter variety of diced tomatoes with chilies or add a pinch of cayenne to the sauce. It is an easy way to give this vintage-style casserole a livelier edge.
Let it rest before serving: A short rest of 5 to 10 minutes helps the sauce settle so the casserole serves in neater portions. It also keeps all that melted cheese from running too much on the plate.
Freeze for later: This is a fine make-ahead dish for busy weeks. Assemble it, cool it completely, wrap well, and freeze; then thaw in the refrigerator before baking until hot and bubbling.
