Creamy Cheesy Spaghetti Chicken Casserole
A comforting and hearty casserole packed with tender chicken, creamy sauces, and vibrant vegetables, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 3 cups cooked chicken breast, shredded Use rotisserie chicken for convenience.
- 12 oz spaghetti, cooked and drained Use whole wheat for a healthier option.
- 1 can (10.5 oz) cream of mushroom soup Choose high-quality soup for best flavor.
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1/2 cup chopped onion
- 2 cups shredded cheddar cheese, divided Reserve half for topping.
- 1/2 cup sour cream Substitute with Greek yogurt for a lower fat version.
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp salt Adjust to taste.
- 1/2 tsp paprika
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, garlic powder, salt, black pepper, and paprika until smooth.
- Add the shredded chicken, drained diced tomatoes, green and red bell peppers, and chopped onion. Stir to combine.
- Carefully fold in the cooked spaghetti until fully coated with the creamy sauce.
- Transfer the mixture to the greased baking dish, spreading evenly. Top with the remaining shredded cheese.
Baking
- Bake uncovered for 30-35 minutes, or until the cheese is bubbly and golden.
Notes
Tip: Allow the casserole to cool slightly before serving. Garnish with fresh herbs like parsley or cilantro for added freshness.