Ultimate Chicken Spaghetti
A creamy, cheesy casserole that transforms pantry staples and leftover chicken into a heartwarming dish perfect for any occasion.
Ingredients
Main Ingredients
- 8 ounces spaghetti Cooked to al dente
- 1 pound chicken breast, cooked and shredded Rotisserie chicken works well
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth Low-sodium recommended
- 1 cup grated cheddar cheese Plus extra for topping, if desired
- 1/2 cup diced onion
- 1/2 cup diced bell pepper Any color
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley Optional, for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch or similar baking dish.
- Cook the spaghetti according to package directions until just al dente. Drain well and set aside.
- In a large skillet over medium heat, sauté the diced onion and bell pepper with a tablespoon of oil until softened, about 5 minutes. Season lightly with salt and pepper.
- In a large mixing bowl, combine shredded chicken, cream of mushroom soup, cream of chicken soup, chicken broth, grated cheddar, and garlic powder. Stir until smooth.
- Fold the cooked spaghetti and the sautéed onion/pepper into the chicken-and-soup mixture. Taste and adjust seasoning.
- Pour the mixture into the prepared baking dish and spread into an even layer. Top with an extra sprinkle of cheddar if you like.
- Bake for 25–30 minutes, until the casserole is bubbly and the top is lightly golden. Let rest 5 minutes, then garnish with parsley and serve.
Notes
This casserole is freezer-friendly and adaptable to ingredients on hand. For lighter options, consider reduced-fat soups and cheese. Enjoy with sides like salads or garlic bread.