Description

Creamy, cheesy, and packed with comforting flavor, this chicken spaghetti casserole combines tender pasta, juicy chicken, and a rich sauce baked to golden perfection. Perfect for weeknight dinners or potlucks.

Ingredients

3 cups cooked chicken, shredded or diced

8 oz spaghetti or thin pasta, broken into shorter pieces

1 can (10.5 oz) cream of mushroom soup

1 can (10.5 oz) cream of chicken soup

1 cup sour cream or Greek yogurt

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 small onion, finely chopped

1 bell pepper, diced (optional)

2 cloves garlic, minced

1/2 tsp black pepper

1/2 tsp salt (adjust to taste)

1 tsp Italian seasoning or dried parsley

1 tbsp olive oil or butter

1/2 cup milk or chicken broth (to thin sauce if needed)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Boil spaghetti in salted water until al dente, then drain and set aside.
Heat olive oil or butter in a skillet over medium heat and sauté onion, garlic, and optional bell pepper until softened (about 4 minutes).
In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, sour cream or Greek yogurt, cheddar cheese, mozzarella cheese, Italian seasoning, salt, and pepper.
Add the sautéed vegetables and chicken to the sauce mixture. Stir well. If too thick, add milk or chicken broth to thin the sauce.
Fold the cooked spaghetti into the sauce until evenly coated.
Transfer the mixture into the prepared baking dish and sprinkle extra cheese on top if desired.
Bake for 20–25 minutes until bubbly and golden.

Notes

Use rotisserie chicken for a quick prep.

Customize with add-ins like mushrooms, olives, or jalapeños.

Make it ahead and refrigerate up to 24 hours before baking.

For a gluten-free version, use gluten-free pasta and soups.

Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of casserole
Calories: 420
Sugar: 3g
Sodium: 780mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 23g
Cholesterol: 85mg