Description
This hearty baked spaghetti casserole blends tender chicken, sautéed vegetables, creamy soups, and sharp cheddar cheese for a comforting and flavorful meal. Perfect for a family dinner, this dish combines classic pantry staples for an easy-to-make Italian-American inspired casserole.
Ingredients
Scale
Pasta
- 12 oz spaghetti noodles
Protein and Dairy
- 2 cups cooked chicken breast, shredded
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
Vegetables
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1 (10 oz) can diced tomatoes with green chilies, drained
Liquids and Seasonings
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and for easy cleanup.
- Cook Spaghetti: Boil the spaghetti noodles according to the package instructions until al dente. Drain well and set aside.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and green bell peppers and sauté for about 4 to 5 minutes until they are soft and fragrant.
- Mix Ingredients: In a large mixing bowl, combine the shredded cooked chicken, sautéed onions and peppers, cream of chicken soup, cream of mushroom soup, chicken broth, 1 ½ cups of shredded cheddar cheese, drained diced tomatoes with green chilies, garlic powder, onion powder, and black pepper. Stir well to blend all the flavors.
- Add Spaghetti: Add the cooked spaghetti noodles to the mixture and toss everything together until the spaghetti is evenly coated and all ingredients are well combined.
- Assemble Casserole: Pour the spaghetti mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top to create a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30 to 35 minutes, or until the top is bubbly and golden brown.
- Garnish and Serve: Remove the casserole from the oven and garnish with fresh parsley if desired. Let it cool slightly before serving to enjoy a comforting and cheesy chicken spaghetti bake.
Notes
- For juicier chicken pieces, use freshly cooked and shredded chicken instead of canned.
- If you prefer a spicier kick, add extra diced tomatoes with green chilies or a pinch of cayenne pepper.
- Use low-sodium or homemade soups and broth to control the salt content.
- This casserole can be prepared ahead and refrigerated; bake just before serving.
- Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
