Angel Chicken Casserole is one of those dreamy, comfort food dishes that always hits the spot. It’s creamy, rich, and filled with tender chicken and pasta, all wrapped in a savory, velvety sauce.
The Crockpot Recipe has been around for ages (hello, retro church potluck!)—and for good reason! It’s simple, satisfying, and totally family-approved. Whether you're feeding a crowd or just want leftovers that’ll reheat like a champ, this is the recipe to keep in your back pocket!
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What makes this recipe irresistible
What makes this casserole angelic? It's all about that creamy, tangy sauce that coats every bite of tender chicken and pasta. The flavors are nostalgic and cozy. The addition of sundried tomatoes mushrooms combined with the tangy and rich flavor to make you say whoa!
Ingredients
Please refer to the printable recipe card below for the exact measurements for this recipe.
Angel Chicken Spaghetti Casserole
Equipment
- 1 9x13 casserole dish
Ingredients
- 3-4 cups shredded rotisserie chicken
- 10.5 ounces cream of chicken soup
- 14.5 ounces chicken stock
- 8 ounces cream cheese softened
- ½ teaspoon garlic powder
- 0.6 ounces Italian dressing mix
- 8 ounces sliced mushrooms button or cremini
- ½ cup chopped sun-dried tomatoes oil-packed
- 1 pound spaghetti
- 2 cups shredded mozzarella or Italian cheese blend
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F. Spray the 9x13 casserole dish with nonstick cooking spray.
- Boil the spaghetti in salted water until al dente. Save 1 cup of pasta water. Drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the mushrooms and sun dried tomatoes. Cook until browned and tender (about 5–6 minutes). Remove from heat.
- To the sauteed mushrooms, add the cream of chicken soup, chicken stock, cream cheese, butter, garlic powder, and Italian dressing mix. Stir until smooth and creamy.
- Stir in the shredded rotisserie chicken, half the shredded cheese and pasta. Toss until combined. Add the pasta water, ¼ to ½ cup. You want the casserole to be nice and creamy.
- Spoon the pasta mixture into the prepared casserole dish. Top with the remaining shredded cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Uncover and broil for 2–3 minutes until the top is golden and bubbly.
Notes
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Nutrition
Frequently asked questions (FAQ’s)
Yes! Golden mushroom soup (undiluted) would be the classic choice for this recipe. You could also use cream of mushroom or cream of celery soup.
Absolutely, you can really use almost any pasta you have in the pantry. Angel Hair Pasta would be a classic choice! Rigatoni or penne pasta would also be delicious.
Deb’s top tips
Add a splash of white wine or pasta water to the sauce if you want to loosen it up. This should be quite saucy when you put it in the oven to bake.
Related recipes
If cozy casseroles are your thing (and I bet they are!), you’ll want to check out these reader favorites. My Chicken Tater Tot Casserole is creamy, cheesy, and loaded with crispy tots—it’s the kind of dinner that disappears fast.
Then there’s the Creamy Chicken and Stuffing Bake, which is pure cozy comfort in every bite. And if you're craving a little Tex-Mex twist, don’t miss the Queso Chicken Spaghetti—it's cheesy pasta deliciousness with a kick!
Serving suggestions
Serve Angel Chicken Casserole with a crisp green salad and a slice of garlic bread to round out the meal. Roasted broccoli or green beans are great on the side, too—something simple and fresh to balance the richness.
And don’t forget dessert! A scoop of pistachio ice cream or a slice of peach cobbler would be a sweet finish!!
Wrapping it up
Angel Chicken Casserole is one of those recipes you’ll make once and keep coming back to—especially on chilly evenings or busy weeknights when you need something hearty, easy, and completely satisfying. Try it out and let me know what you think!
Snap a photo and tag me on Instagram or drop a comment below—I’d love to hear what you think!
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