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Cheesy Angel Chicken Casserole in baking dish, with a spatula removing a serving from the dish.
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Angel Chicken Spaghetti Casserole

Angel Chicken Casserole is a family friend, comforting dish made with tender chicken, pasta, and a rich tangy sauce that the whole family will love!
Course Lunch or Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 servings
Calories 608kcal
Author Deb Clark

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.
    Sundried tomatoes and mushrooms sauteed in a skillet. Cream cheese, seasoning, cream soup and chicken stock surround the pan.
  • 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.
    Sauteed sun-dried tomatoes and mushrooms in a skillet. Cream of chicken soup, cream cheese and chicken stock is being poured into the skillet.
  • 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.
    Cheese, pasta and cooked chicken in a large skillet to stir into a creamy sauce.
  • Spoon the pasta mixture into the prepared casserole dish. Top with the remaining shredded cheese.
    Cheese being sprinkles over the top of a casserole dish before baking.
  • 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.
    Baked Angel Chicken Spaghetti in a casserole dish, baked until golden brown on top.

Notes

This will keep in the refrigerator for up to 3 days, freeze remaining leftovers. (They freeze great!) It reheats best in the oven, warm until hot and bubbly!

Nutrition

Calories: 608kcal | Carbohydrates: 54g | Protein: 46g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 123mg | Sodium: 1307mg | Potassium: 412mg | Fiber: 3g | Sugar: 5g | Vitamin A: 674IU | Vitamin C: 7mg | Calcium: 324mg | Iron: 2mg
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