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A close-up of cheesy baked broccoli chicken spaghetti in a casserole dish, showing creamy noodles, tender broccoli, and melted cheddar cheese.
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Cheesy Broccoli Chicken Spaghetti Casserole

Cheesy, creamy, and loaded with chicken and broccoli, this spaghetti casserole is an easy dinner the whole family will love.
Course Lunch or Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 843kcal
Author Deb Clark

Ingredients

  • 1 pound spaghetti broken in half
  • 4 cups fresh broccoli florets
  • 3 cups rotisserie chicken shredded
  • 21 ounces cream of chicken soup (or cream of mushroom) that's 2 cans
  • 12 ounces evaporated milk
  • 6 ounces cream cheese softened and cubed
  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 ½ cups shredded pepper jack cheese
  • 3 cups shredded sharp cheddar cheese divided
  • 1-2 cups reserved pasta water as needed

Instructions

  • Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil. Add spaghetti and cook until about 2 minutes shy of al dente. During the last minute, add the broccoli florets to the pot. Drain, reserving 2 cups of pasta water.
    A hand holding fresh broccoli florets over a pot of boiling water with spaghetti noodles, surrounded by shredded chicken, cream soup, milk, and mustard on a marble countertop.
  • In a large saucepan, combine the soup, evaporated milk, and cream cheese over medium heat. Stir until smooth and creamy.
    A hand pouring milk into a pan filled with cubed cream cheese and condensed soup, with shredded cheese and seasonings nearby to make a cheese sauce.
  • Add 2 ½ cups cheddar cheese, all of the Pepper Jack, Dijon, garlic powder, onion powder, black pepper, and red pepper flakes. Stir until the cheese melts into a smooth sauce. Whisk in 1 cup of the pasta water ½ cup at a time. I ended up using 1 ½ cups of pasta water.
    A pan filled with shredded cheese, Dijon mustard, seasonings, and shredded cheese on a marble counter.
  • In a very large mixing bowl or pot, combine spaghetti, broccoli, chicken, and cheese sauce. Toss until everything is well coated. The pasta should be very saucy.
    Creamy cheese sauce being poured from a pot over a mixture of cooked spaghetti, shredded chicken, and broccoli in a large pan.
  • Transfer to the prepared baking dish. Top with the remaining ½ cup cheddar.
    A hand sprinkling shredded cheddar cheese over a creamy chicken, broccoli, and spaghetti casserole in a white baking dish.
  • Bake uncovered for 30 minutes, until bubbly and golden on top. If desired, place the casserole under the broiler for 2-3 minutes so the top is golden brown. Allow to rest 10 minutes before serving so it sets slightly. Enjoy!

Notes

You can really stretch this to 10 servings by adding a nice salad or a vegetables. It's cheesy and rich. 

Nutrition

Calories: 843kcal | Carbohydrates: 58g | Protein: 54g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 186mg | Sodium: 1376mg | Potassium: 523mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1395IU | Vitamin C: 42mg | Calcium: 635mg | Iron: 2mg
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