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.
| 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 |
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Prepare the spaghetti according to the package directions until al dente. Drain and set aside.
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.
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.
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.
Spread the mixture into the greased baking dish. Sprinkle cheddar and mozzarella evenly over the top.
Bake for 25–30 minutes, or until the cheese is melted and bubbling. If it browns too quickly, loosely cover with foil.
Let the casserole sit for about 5 minutes before scooping. Enjoy a warm, creamy, comforting meal in every serving.
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