A comforting and creamy chicken spaghetti casserole is the perfect family meal. It’s loaded with flavors and textures that will leave everyone asking for seconds.
Ingredients
- 300g spaghetti
- 2 cups cooked chicken, shredded
- 1 cup cheddar cheese, shredded
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 green bell pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they become tender, about 5 minutes.
- Add the shredded chicken to the skillet with the onions and peppers.
- In a large bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and milk.
- Add the garlic powder, paprika, salt, and pepper to the soup mixture, then pour it into the skillet with the chicken and vegetables.
- Gently fold in the cooked spaghetti and half of the cheddar cheese into the skillet mixture.
- Transfer the mixture to a greased 9×13-inch casserole dish, spreading it out evenly.
- Sprinkle the remaining cheddar cheese over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let it cool slightly before serving.
Notes
Feel free to add more vegetables such as mushrooms or adjust the spice level to your preference for a personalized touch.