Here’s a creamy, cheesy Chicken Spaghetti Casserole recipe that’s easy to make and full of flavor!
Ingredients
• 8 oz (225g) spaghetti, broken in half
• 2 cups cooked, shredded chicken (rotisserie works well)
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 ½ cups shredded cheddar cheese (divided)
• ½ cup grated Parmesan cheese
• 1 cup chicken broth (or milk for creamier texture)
• 1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika (optional)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 cup frozen peas (or mixed veggies, optional)
• ½ cup crushed Ritz crackers or breadcrumbs (for topping, optional)
• 2 tbsp butter (for topping, optional)
Instructions
1. Cook the spaghetti: Boil the pasta until al dente, then drain and set aside.
2. Preheat oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish.
3. Sauté veggies: In a skillet, cook onion, bell pepper, and garlic over medium heat until softened.
4. Mix casserole base: In a large bowl, combine the soups, sour cream, 1 cup cheddar cheese, Parmesan cheese, chicken broth, and seasonings. Stir in the cooked chicken, sautéed veggies, and frozen peas.
5. Combine with pasta: Add the cooked spaghetti to the mixture and stir until well coated.
6. Assemble: Pour into the prepared baking dish. Top with remaining cheddar cheese.
7. Optional topping: Mix crushed crackers with melted butter and sprinkle on top.
8. Bake: Cook uncovered for 25–30 minutes or until bubbly and golden.
9. Serve: Let it sit for 5 minutes before serving.
Would you like any modifications, like a spicier version or a different cheese?