Description
Indulge in the rich and creamy goodness of this Chicken Spaghetti casserole. Tender chicken, al dente spaghetti, and a blend of savory cheeses make this dish a comforting classic. Perfect for a family dinner or potluck gathering.
Ingredients
Scale
Main Ingredients:
- 8 ounces spaghetti pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
Sauce:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup diced tomatoes, drained
- ½ cup green bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat oven and cook spaghetti: Preheat oven to 350°F (175°C). Cook spaghetti according to package instructions until al dente; drain and set aside.
- Sauté chicken, onion, and garlic: In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink. Add onion and garlic; sauté until softened.
- Prepare sauce: In a large bowl, combine cream of mushroom soup, cream of chicken soup, chicken broth, cheeses, tomatoes, green bell pepper, and seasonings. Add cooked chicken and spaghetti; mix well.
- Bake: Transfer mixture to a greased 9×13-inch baking dish. Bake for 25-30 minutes until bubbly and cheese is melted. Let rest before serving.
Notes
- Use rotisserie chicken for a quicker version.
- Add jalapeños or hot sauce for extra heat.
- Substitute cream of celery soup if preferred.
- Garnish with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1⅓ cups
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
