Description
A comforting and delicious Cheesy Chicken Spaghetti Casserole featuring tender shredded chicken, creamy mushroom soup, and melted cheddar cheese baked to golden perfection. This hearty dinner combines classic flavors with an easy bake method, perfect for family meals.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Chicken Mixture
- 2 cups cooked shredded chicken
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 1/2 cup chicken broth
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried Italian seasoning
Cheese and Toppings
- 2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook Spaghetti: Boil the spaghetti according to package directions until al dente. Drain and set aside to prevent overcooking during baking.
- Sauté Onion and Garlic: In a large skillet, melt butter over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and sauté for an additional minute to release aromatic flavors.
- Combine Sauce Ingredients: Stir in cream of mushroom soup, drained diced tomatoes with green chilies, chicken broth, and sour cream into the skillet. Mix well for a smooth and creamy sauce base.
- Season and Add Chicken: Add salt, black pepper, paprika, and dried Italian seasoning to the sauce. Then, fold in the cooked shredded chicken and 1½ cups of shredded cheddar cheese until well combined.
- Mix with Spaghetti: Add the cooked spaghetti to the skillet and toss gently to coat the pasta evenly with the cheesy chicken sauce.
- Assemble Casserole: Transfer the entire mixture into a greased 9×13-inch baking dish. Spread the mixture evenly, then sprinkle the remaining ½ cup cheddar cheese and grated Parmesan cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes until bubbly and the cheese on top is melted and golden brown.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with freshly chopped parsley before serving to add a fresh flavor and visual appeal.
Notes
- Rotisserie chicken is a great quick option for this recipe and saves time.
- You can substitute cream of chicken soup instead of mushroom for a different flavor twist.
- For a spicier version, use hot diced tomatoes with chilies or add crushed red pepper flakes to taste.
