Description
A comforting and easy chicken spaghetti casserole that blends juicy chicken, tender pasta, and creamy sauce, topped with melted cheese.
Ingredients
Scale
- 2 cups cooked spaghetti
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced (any color)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Optional: 1 cup of frozen mixed vegetables (peas, carrots, and corn)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked spaghetti and shredded chicken in a large mixing bowl.
- Add the cream of mushroom soup, cream of chicken soup, and milk. Mix until all ingredients are coated.
- Toss in the onion, bell pepper, garlic powder, onion powder, salt, and pepper.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Top with shredded cheese.
- Bake uncovered for about 30 minutes until bubbly and golden.
- Allow to rest for about 10 minutes before serving.
Notes
For a healthier option, swap pasta for whole-grain or chickpea pasta and use low-fat versions of the cream soups.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg