Description
A comforting and creamy chicken spaghetti casserole recipe, perfect for a hearty family dinner. This easy homemade dish features tender chicken, spaghetti, and a cheesy sauce baked to golden perfection.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 8 oz dried spaghetti
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the cooked chicken, cream of mushroom soup, cream of chicken soup, sour cream, green bell pepper, onion, garlic powder, black pepper, and salt. Mix well.
- Add the cooked spaghetti and 3/4 cup of the cheddar cheese to the mixture. Stir until everything is evenly combined.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese and Parmesan cheese on top.
- Bake for 30-35 minutes, or until the casserole is bubbly and the cheese is golden brown. Let cool slightly before serving.
Notes
- For best results, err on the side of slightly undercooking the spaghetti.
- The casserole thickens as it cools; if it seems soupy, it will firm up.
- Pre-shredded cheese melts less smoothly than freshly grated cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 18g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 0mg