Chicken Spaghetti Bake
This Chicken Spaghetti Bake is creamy, cheesy, and packed with comforting flavor. With tender shredded chicken, a rich sauce, and golden melted cheese on top, it’s the perfect weeknight casserole for busy families and cozy Sunday dinners alike.
Ingredients
- 12 ounces spaghetti
- 2 cups cooked chicken shredded
- 10.5 ounces cream of mushroom soup 1 can
- 10.5 ounces cream of chicken soup 1 can
- 1 cup chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon butter
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, melt the butter over medium heat. Add the onion, bell pepper, and garlic, and sauté until the vegetables are tender.
- In a large bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream. Mix until smooth.
- Add the cooked chicken, sautéed vegetables, salt, pepper, and paprika to the soup mixture. Stir until well combined.
- Add the cooked spaghetti to the mixture and toss until the spaghetti is evenly coated.
- Transfer the spaghetti mixture to a greased 9x13-inch baking dish.
- Sprinkle the cheddar and mozzarella cheeses evenly over the top.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly.
- Let the bake cool for a few minutes before serving.
Notes
For extra flavor, stir in a handful of crispy bacon bits or a sprinkle of red pepper flakes. Leftovers store well in the fridge and reheat beautifully — great for meal prep!
Nutrition
Calories: 520kcal
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