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)

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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