Description
This comforting chicken spaghetti casserole combines tender spaghetti noodles, shredded chicken, sautéed vegetables, and a creamy cheesy sauce baked to perfection. It’s a hearty, family-friendly dish perfect for a cozy dinner.
Ingredients
Scale
Pasta and Chicken
- 1 pound spaghetti noodles
- 2 cups cooked chicken, shredded or diced
Vegetables and Seasonings
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Soups and Broth
- 1 can (10.75 ounces) cream of mushroom soup
- 1 can (10.75 ounces) cream of chicken soup
- 1 cup chicken broth
Cheeses
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Garnish
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cook the spaghetti noodles: Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside to prevent overcooking.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
- Prepare the chicken: If you haven’t already cooked the chicken, either poach it in simmering water or grill it until fully cooked. Then shred or dice the chicken into bite-sized pieces suitable for mixing into the casserole.
- Sauté the vegetables: In a large skillet or saucepan, heat olive oil over medium heat. Add diced onion, bell pepper, and minced garlic. Sauté the mixture for 5-7 minutes until the vegetables are tender and aromatic.
- Make the creamy sauce: Stir in the cream of mushroom soup, cream of chicken soup, and chicken broth to the skillet with the sautéed vegetables. Mix well until the sauce is smooth and combined. Season with dried oregano, dried basil, salt, and pepper. Let the sauce simmer gently for a few minutes to meld the flavors.
- Combine all ingredients: Add the cooked chicken, cooked spaghetti noodles, shredded cheddar cheese, and shredded mozzarella cheese into the skillet with the sauce. Stir thoroughly to coat the pasta and chicken evenly with the creamy mixture.
- Bake the casserole: Transfer the combined mixture to a greased 9×13-inch baking dish. Optionally, sprinkle extra cheese on top for a cheesy crust. Cover the dish with aluminum foil to retain moisture and bake in the preheated oven for 25-30 minutes, until the cheese is melted and the casserole is heated through.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- Feel free to substitute cream of mushroom or chicken soup with homemade white sauce for a fresher option.
- Adding extra cheese on top before baking creates a nice golden crust.
- For added texture, sprinkle breadcrumbs on top along with the cheese before baking.
- Garnish with fresh parsley to add a pop of color and fresh flavor before serving.
- Make sure not to overcook the spaghetti noodles initially as they will bake further in the oven.
