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.

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🧺 Ingredients

Ingredient	Amount
Spaghetti	12 oz
Cooked, shredded chicken	2 cups
Cream of mushroom soup	1 can (10.5 oz)
Cream of chicken soup	1 can (10.5 oz)
Chicken broth	1 cup
Full-fat sour cream	1 cup
Shredded cheddar cheese	1 cup
Shredded mozzarella cheese	1 cup
Chopped onion	½ cup
Chopped green bell pepper	½ cup
Minced garlic	2 cloves
Salt	1 tsp
Black pepper	½ tsp
Paprika	½ tsp
Butter	1 Tbsp

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🍽️ 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.