Baked Chicken Spaghetti

Whenever a new baby arrived in the neighborhood or someone needed a bit of comfort, my mom always appeared at their door with this casserole—actually two of them: one to share and one for our dinner table. Eventually, I asked her for the recipe. Now I’m the one showing up with a warm pan in hand, keeping the tradition alive.

This casserole is the definition of cozy cooking—creamy, cheesy, hearty, and perfect for feeding a group or guaranteeing delicious leftovers.


🧺 Ingredients

IngredientAmount
Spaghetti12 oz
Cooked, shredded chicken2 cups
Cream of mushroom soup1 can (10.5 oz)
Cream of chicken soup1 can (10.5 oz)
Chicken broth1 cup
Full-fat sour cream1 cup
Shredded cheddar cheese1 cup
Shredded mozzarella cheese1 cup
Chopped onion½ cup
Chopped green bell pepper½ cup
Minced garlic2 cloves
Salt1 tsp
Black pepper½ tsp
Paprika½ tsp
Butter1 Tbsp

🍽️ Instructions

1. Heat the Oven

Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Cook the Pasta

Prepare the spaghetti according to the package directions until al dente. Drain and set aside.

3. Sauté the Aromatics

In a medium skillet over heat, melt the butter and cook the onion, bell pepper, and garlic for about 5 minutes, or until they soften.

4. Make the Sauce

In a large bowl, mix together the cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream until smooth and fully blended.

5. Bring It All Together

Add the shredded chicken, sautéed vegetables, salt, pepper, and paprika to the sauce. Mix in the cooked spaghetti and stir until the noodles are completely coated.

6. Build the Casserole

Spread the mixture into the greased baking dish. Sprinkle cheddar and mozzarella evenly over the top.

7. Bake

Bake for 25–30 minutes, or until the cheese is melted and bubbling. If it browns too quickly, loosely cover with foil.

8. Serve

Let the casserole sit for about 5 minutes before scooping. Enjoy a warm, creamy, comforting meal in every serving.

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