Description
Chicken Spaghetti is a comforting, creamy casserole dish that combines tender chicken, spaghetti noodles, and a deliciously rich and cheesy sauce. It’s a family favorite, perfect for busy weeknights or potlucks. This dish is easy to make and can be prepared ahead of time for a quick, satisfying meal.
Ingredients
Units
Scale
- :
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 8 oz spaghetti (or any pasta you prefer)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup chicken broth
- 1/2 medium onion, chopped
- 1 bell pepper, chopped (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 tablespoon olive oil or butter (for sautéing)
- 1/4 cup grated Parmesan cheese (optional, for topping)
- Fresh parsley (optional, for garnish)
Instructions
- :
- Preheat oven: Preheat your oven to 350°F (175°C).
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions. Drain and set aside.
- Sauté vegetables: In a medium pan, heat olive oil or butter over medium heat. Add the chopped onion (and bell pepper, if using) and sauté for about 3-4 minutes, until softened.
- Prepare the sauce: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, milk, garlic powder, salt, black pepper, and paprika. Stir in the sautéed onion and bell pepper.
- Combine chicken and pasta: Add the cooked chicken and cooked pasta to the sauce mixture. Stir until everything is well coated.
- Bake the casserole: Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top, then add the Parmesan cheese (if using).
- Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and garnish with fresh parsley, if desired. Serve hot and enjoy!
Notes
- :
- This dish can be made ahead of time. Just prepare everything up until baking, cover it tightly, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
- You can add vegetables like peas, mushrooms, or spinach for extra nutrition and flavor.
- For a spicier version, add a few dashes of hot sauce or red pepper flakes to the sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
Nutrition
- Calories: 400
- Sugar: 4g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg