Description
This comforting Chicken Spaghetti casserole combines tender shredded chicken, sautéed vegetables, and creamy soups with spaghetti noodles and a blend of melted cheddar and mozzarella cheeses. Baked to perfection, it’s a hearty and satisfying family-friendly meal ready in just 40 minutes.
Ingredients
Scale
Pasta
- 1 pound spaghetti noodles
Chicken
- 2 cups cooked chicken, shredded or diced
Vegetables & Aromatics
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
Soup & Broth
- 1 can (10.75 ounces) cream of mushroom soup
- 1 can (10.75 ounces) cream of chicken soup
- 1 cup chicken broth
Seasonings
- 2 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Garnish
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti noodles according to package instructions until al dente. Drain the noodles thoroughly and set aside.
- Preheat the oven: Set your oven to 350°F (175°C) to ready it for baking the casserole later.
- Prepare the chicken: If your chicken is not already cooked, poach or grill it until fully cooked through. Once cooked, shred or dice into bite-sized pieces for easy mixing.
- Sauté vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion, bell pepper, and minced garlic. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Make the sauce: Stir the cream of mushroom soup, cream of chicken soup, and chicken broth into the skillet with the sautéed vegetables. Mix well until the sauce is smooth and combined. Add dried oregano, dried basil, salt, and pepper to taste. Let the sauce simmer for a few minutes to meld the flavors.
- Combine ingredients: Add the cooked chicken, cooked spaghetti noodles, shredded cheddar cheese, and shredded mozzarella cheese to the skillet. Stir everything together until the pasta and chicken are evenly coated with the sauce and cheese.
- Bake the casserole: Transfer the mixture to a greased 9×13-inch baking dish. Optionally, sprinkle a bit of extra cheese on top for a golden finish. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese melts and the casserole is heated through.
- Serve and garnish: Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley if desired before serving.
Notes
- You can use rotisserie chicken to save time on cooking the chicken.
- Feel free to swap bell pepper with other vegetables such as mushrooms or zucchini.
- Use low-sodium soups and broth to reduce sodium content.
- For a spicier version, add red pepper flakes or diced jalapeños when sautéing vegetables.
- This dish can be prepared in advance and refrigerated before baking; just add extra baking time if baking from cold.
