Allow casserole to rest for 5 minutes before serving. Enjoy with garlic bread or a fresh salad.
Variations
- Extra Cheesy: Mix mozzarella or Monterey Jack with cheddar.
- Spicy Kick: Add jalapeños or cayenne pepper to the sauce.
- Vegetable Boost: Add mushrooms, zucchini, or spinach.
- Shortcut Version: Use rotisserie chicken instead of cooking your own.
Nutritional Information (Per Serving – Based on 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Carbohydrates | 32 g |
| Protein | 22 g |
| Fat | 22 g |
| Saturated Fat | 10 g |
| Cholesterol | 75 mg |
| Sodium | 850 mg |
| Fiber | 2 g |
| Sugar | 5 g |
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Wrap tightly with foil and freeze for up to 2 months. Thaw overnight before baking.
- Reheating: Cover with foil and warm in a 350°F oven for 20 minutes, or microwave individual portions.
Pro Tips
- Don’t overcook the pasta — it will continue cooking in the oven.
- Use freshly grated cheese for the creamiest texture.
- Add a crunchy topping of breadcrumbs mixed with butter for extra texture.
- For a lighter version, substitute Greek yogurt for sour cream.
FAQs
1. Can I make this ahead of time?
Yes! Assemble the casserole up to 24 hours in advance and refrigerate. Bake when ready.
2. What type of chicken works best?
Rotisserie chicken, baked chicken breast, or leftover grilled chicken all work well.
3. Can I substitute the soups?
Yes, use cream of celery or cream of onion for a different flavor.
4. How do I keep it from drying out?
Make sure you cover the dish with foil for the first 20 minutes of baking to lock in moisture.
5. Can I use other pasta shapes?
Yes, penne, rotini, or fettuccine can be used instead of spaghetti.
