Description
This classic chicken spaghetti is a comforting and creamy casserole perfect for a family dinner. Tender spaghetti noodles are combined with shredded chicken, sautéed vegetables, and a rich creamy sauce made from cream of mushroom and chicken soups. Topped with a blend of cheddar and mozzarella cheese and baked until bubbly and golden, this dish is satisfying and flavorful.
Ingredients
Scale
Spaghetti
- 1 pound spaghetti noodles
Chicken
- 2 cups cooked chicken, shredded or diced
Vegetables & Aromatics
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
Sauces & Liquids
- 1 can (10.75 ounces) cream of mushroom soup
- 1 can (10.75 ounces) cream of chicken soup
- 1 cup chicken broth
- 2 tablespoons olive oil
Herbs & Seasonings
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Cheeses
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Garnish
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cook Spaghetti: Cook the spaghetti noodles according to the package instructions until al dente. Drain well and set aside to prevent overcooking.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
- Prepare Chicken: If your chicken is not already cooked, poach or grill it until fully cooked through. Then shred or dice into bite-sized pieces for easy mixing.
- Sauté Vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add diced onion, bell pepper, and minced garlic. Sauté for about 5 to 7 minutes until the vegetables are softened and fragrant.
- Make Sauce: Stir in cream of mushroom soup, cream of chicken soup, and chicken broth into the skillet with the sautéed vegetables. Mix thoroughly until smooth and combined. Add dried oregano, dried basil, salt, and pepper. Allow the sauce to simmer for a few minutes so the flavors blend nicely.
- Combine Ingredients: Add the cooked chicken, cooked spaghetti noodles, shredded cheddar cheese, and shredded mozzarella cheese to the skillet with the sauce. Stir well to coat everything evenly with the creamy sauce.
- Bake Casserole: Transfer the entire mixture to a greased 9×13-inch baking dish. Optionally sprinkle additional cheese on top for a cheesy crust. Cover the dish with aluminum foil and bake in the preheated oven for 25 to 30 minutes, or until the cheese is fully melted and the casserole is heated through.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve hot for a hearty and comforting meal.
Notes
- You can use rotisserie chicken as a time-saving option if desired.
- If you prefer a spicier dish, add a pinch of red pepper flakes when sautéing the vegetables.
- For a lower fat version, use reduced-fat cheese and low-sodium soups.
- Make sure to prevent the noodles from overcooking as they will bake further in the oven.
- This dish can be prepared a day ahead; just cover and refrigerate before baking.
