Ingredients
- 12 oz spaghetti, uncooked
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- ½ cup diced green bell pepper
- ½ cup diced onion
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- ¼ cup chicken broth, optional
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook spaghetti in salted boiling water until al dente. Drain and set aside.
- Sauté diced onion and green bell pepper in a skillet with a little oil or butter until softened. Set aside.
- In a large bowl, mix cream of chicken soup, cream of mushroom soup, sour cream, garlic powder, paprika, salt, and black pepper. Stir in chicken broth if the mixture is too thick.
- Add cooked spaghetti, shredded chicken, sautéed vegetables, and 1½ cups of shredded cheddar cheese. Mix until well combined.
- Spread the mixture evenly into the prepared baking dish. Sprinkle remaining cheese on top.
- Bake uncovered for 25–30 minutes, until cheese is melted and bubbly.
- Let rest for a few minutes before serving.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Swap cheddar with Monterey Jack or mozzarella for a different taste.
- Add veggies like mushrooms or spinach for variety.
- To lighten it up, use spaghetti squash instead of pasta.
- This dish freezes well before baking; add extra time when baking from frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 690mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
