Description
Creamy, cheesy, and comforting—this Chicken Spaghetti Bake is a hearty casserole loaded with tender chicken, pasta, and two types of cheese for a delicious one-dish dinner.
Ingredients
- 12 oz spaghetti
- 2 cups cooked chicken, 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 full-fat sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 Tbsp butter
Instructions
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a skillet, melt butter and sauté onion and bell pepper for 3–4 minutes. Add garlic and cook another 30 seconds.
- In a large bowl, whisk together cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, salt, pepper, and paprika.
- Stir in cooked spaghetti, shredded chicken, sautéed veggies, and half the cheddar and mozzarella.
- Pour into a greased 9×13-inch baking dish. Top with remaining cheese.
- Bake at 350°F (175°C) for 25–30 minutes, until bubbly and golden. Let rest 5–10 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Add diced green chiles or red pepper flakes for a spicy version.
- Make ahead and refrigerate before baking for up to 24 hours.
- Let cool slightly before slicing for neater servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes