Description
This rich and creamy pasta bake combines tender chicken, spaghetti, and a cheesy mushroom sauce. It’s a comforting classic that’s easy to make and great for meal prep!
Ingredients
Units
Scale
- 12 oz spaghetti (or fettuccine)
- 2 cups cooked chicken, shredded or diced
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (for topping)
- 2 tbsp melted butter (for topping)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Pasta: Cook spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add onion, garlic, and mushrooms, cooking until softened (about 5 minutes).
- Make Sauce: Stir in cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, Italian seasoning, salt, and pepper. Mix until smooth.
- Combine Everything: Add cooked spaghetti and chicken to the sauce. Stir until well coated.
- Assemble & Bake: Transfer to the prepared baking dish. Top with mozzarella and Parmesan cheese. Mix breadcrumbs with melted butter and sprinkle over the top.
- Bake: Bake for 25-30 minutes, until golden and bubbly.
- Serve & Enjoy: Let cool slightly before serving.
Notes
- Lighter Option: Use Greek yogurt instead of sour cream and whole wheat pasta.
- Make Ahead: Assemble the casserole ahead of time and refrigerate. Bake when ready to serve.
- Extra Flavor: Add ½ cup cooked bacon bits or sautéed bell peppers for a twist.
Nutrition
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg