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How to Make Chicken Spaghetti Casserole

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Ingredients
 

  • 8 ounces spaghetti broken into pieces
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 bell pepper chopped
  • 2 cloves garlic minced
  • 2 cups cooked chicken shredded (rotisserie chicken works well)
  • 1 can 10.5 ounces cream of chicken soup
  • 1 can 10.5 ounces cream of mushroom soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded cheddar cheese divided
  • 1/4 cup grated Parmesan cheese

Instructions

Preheat Oven and Cook Pasta:

  • Preheat your oven to 350°F (175°C). Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

Sauté Vegetables:

  • Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Combine Ingredients:

  • In a large mixing bowl, combine the cooked spaghetti, sautéed vegetables, shredded chicken, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, salt, pepper, and 1 cup of the shredded cheddar cheese. Mix well to ensure everything is evenly coated.

Assemble Casserole:

  • Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly.

Add Cheese Topping:

  • Sprinkle the remaining 1 cup of shredded cheddar cheese and the grated Parmesan cheese over the top of the casserole.

Bake:

  • Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.

Serve:

  • Let the casserole cool for a few minutes before serving. This allows it to set slightly, making it easier to serve.