Description
A creamy and comforting casserole of spaghetti, shredded chicken, and two kinds of cream soup, perfect for busy weeknights.
Ingredients
- 8 ounces spaghetti
- 1 pound cooked chicken breast, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup grated cheddar cheese, plus extra for topping
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil a large pot of salted water and cook the spaghetti until just al dente. Drain and set aside.
- In a skillet, sauté diced onion and bell pepper in oil for 4–6 minutes until softened, then remove from heat.
- In a large bowl, combine shredded chicken, cream soups, chicken broth, grated cheddar, and garlic powder. Mix until smooth.
- Fold cooked spaghetti and sautéed vegetables into the mixture until evenly coated.
- Transfer to the baking dish, top with additional cheddar if desired, and spread evenly.
- Bake for 25–30 minutes until bubbly and golden. Let rest for 5 minutes before serving. Garnish with parsley if preferred.
Notes
Use rotisserie chicken for convenience and extra flavor. For variations, adapt ingredients to your dietary needs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American