Chicken Spaghetti Bake
Creamy, cheesy casserole loaded with tender chicken and spaghetti in a rich sauce made from cream soups and sour cream - classic comfort food that feeds a crowd.
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Servings: 6
Ingredients
- 12 oz spaghetti
- 2 cups cooked chicken shredded
- 1 can 10.5 oz cream of mushroom soup
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream full-fat
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 Tbsp butter
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion, bell pepper, and garlic. Sauté 5 minutes until vegetables are softened.
- In a large bowl, combine cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream. Whisk until smooth.
- Add shredded chicken, sautéed vegetables, salt, pepper, and paprika to the soup mixture. Stir to combine.
- Add cooked spaghetti to the mixture and toss until pasta is evenly coated with sauce.
- Transfer spaghetti mixture to prepared baking dish, spreading evenly.
- Sprinkle cheddar and mozzarella cheeses over the top.
- Bake 25-30 minutes until cheese is melted and bubbly. If cheese browns too quickly, cover with foil.
- Let rest 5 minutes before serving.
Notes
- Use rotisserie chicken to save time
- Don't overcook pasta - it continues cooking in the oven
- Can substitute turkey or ham for chicken
- Add-ins: diced jalapeños, frozen peas, crumbled bacon, sliced mushrooms
- For crunchy topping: mix crushed crackers or panko with melted butter, sprinkle over cheese
- Can be assembled ahead and refrigerated up to 24 hours before baking
- Freezes well - freeze unbaked or freeze leftovers up to 3 months