The Ultimate Chicken Spaghetti Casserole Recipe
A creamy, cheesy baked casserole featuring tender chicken, al dente spaghetti, and a rich, velvety sauce that's perfect for family dinners or potlucks.
Ingredients
- 1 pound spaghetti
- 4 cups cooked shredded chicken (about 2 pounds raw chicken breast)
- 2 cans 10.5 oz each cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup
- 2 cups shredded sharp cheddar cheese divided
- 1 cup diced white onion
- 1 red bell pepper diced
- 8 oz sliced mushrooms
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 cup sour cream
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- Salt and black pepper to taste
- 2 tablespoons butter
- ¼ cup fresh parsley chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Cook spaghetti in salted water until al dente, about 2 minutes less than package directions.
- Melt butte In a large skillet, melt butter over medium heat . Sauté onions, bell peppers, and mushrooms until softened.
- Add minced garlic and cook for 1 minute, just until fragrant.
- In a large bowl, combine soups, chicken broth, sour cream, and seasonings.
- Add cooked vegetables, shredded chicken, and 1 cup of cheese to the mixture.
- Fold in cooked spaghetti until well combined.
- Transfer the mixture to a prepared baking dish and sprinkle with the remaining cheese. .
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until bubbly and golden brown.
- Let rest for 10 minutes before serving. Garnish with fresh parsley.
Notes
For best results, don't overcook the pasta as it will continue cooking in the oven
Allow ingredients to come to room temperature before baking for even cooking
Can be assembled up to 24 hours in advance before baking