Description
A creamy, cheesy baked spaghetti casserole packed with chicken, vegetables, and flavor—perfect for family dinners or meal prep.
Ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
- 1/2 cup onion, chopped
- 1 tablespoon olive oil
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup bell pepper, chopped
- 1 cup sour cream
- 1/2 cup cheddar cheese, shredded
- 1/2 cup mushrooms, sliced
- 1 cup Monterey Jack cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/2 cup milk (or chicken broth for a lighter version)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook spaghetti in salted water until al dente. Drain and set aside.
- In a skillet, heat olive oil and sauté onion, bell pepper, and mushrooms until softened.
- In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Add sautéed veggies, shredded chicken, Monterey Jack, and cheddar. Mix in cooked pasta until fully coated.
- Transfer to a greased 9×13-inch baking dish. Top with extra cheese if desired.
- Bake at 350°F for 25–30 minutes, until bubbly and golden. Garnish with parsley before serving.
Notes
- Use rotisserie chicken to save time.
- Add a pinch of red pepper flakes for a spicy kick.
- Try gluten-free pasta or a veggie alternative for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes