Description

Angel Chicken Spaghetti is a creamy, cheesy casserole combining tender spaghetti noodles, succulent cooked chicken, and a rich mixture of cream cheese, butter, and cream of chicken soup. Enhanced with Italian dressing seasoning and garlic, this comforting baked dish is topped with melted Colby Jack cheese to create a deliciously satisfying meal perfect for family dinners.

Ingredients

Scale

Pasta

12 oz spaghetti

Chicken Mixture

4 cups cooked chopped chicken
½ cup unsalted butter (softened)
1 (8-oz) package cream cheese (softened)
1 (10.5-oz) can unsalted cream of chicken soup
3 cloves minced garlic
1 (0.7-oz) packet Italian dressing mix
1 cup chicken stock

Cheese

2 cups shredded Colby Jack cheese (divided)

Seasoning

Salt and pepper to taste

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent the casserole from sticking.
Cook Spaghetti: Bring a large pot of water to a boil over medium-high heat. Add the spaghetti noodles and cook according to package instructions until al dente. Drain the pasta well and set aside.
Combine Ingredients: In a large bowl, stir together the softened butter and cream cheese until smooth. Add the cream of chicken soup, cooked chopped chicken, cooked spaghetti, minced garlic, Italian dressing mix, half a cup of the shredded cheese, and chicken stock. Mix thoroughly to combine all ingredients evenly.
Assemble Casserole: Pour the combined pasta mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1½ cups of shredded Colby Jack cheese evenly over the top.
Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 15 to 20 minutes until the casserole is bubbly and the cheese is fully melted and golden.
Garnish and Serve: Once baked, garnish the casserole with fresh parsley if desired before serving for a touch of color and freshness.

Notes

You can substitute cooked rotisserie chicken for convenience.
For a sharper flavor, use a mix of cheeses such as cheddar and Colby Jack.
If you prefer a crispier top, broil the casserole for 2-3 minutes after baking.
Adjust salt and pepper to taste, especially if your chicken stock or soup is already salted.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.