Ingredients
Method
- Preheat your oven to 375°F. Grease a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Cook the spaghetti noodles in a large pot of salted boiling water for about 7 minutes, or until just barely al dente. Drain well and set aside.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the diced onion and green bell pepper and cook for 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 additional minute. Remove from heat.
- In a large mixing bowl, combine the cream of chicken soup, softened cream cheese, sour cream, chicken broth, drained Rotel, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined.
- Add the sautéed vegetables, shredded chicken, cooked spaghetti, and 1 cup of the shredded cheddar cheese to the bowl. Fold everything together gently until fully coated in the creamy sauce.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining ½ cup cheddar cheese and all of the shredded mozzarella cheese.
- Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes. Remove the foil and bake uncovered for an additional 15 to 20 minutes, until the cheese is melted, bubbly, and lightly golden on top.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired and serve warm.
Nutrition
Notes
Storage: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of chicken broth to restore creaminess. The full casserole can also be reheated covered in a 325°F oven until warmed through. To freeze, assemble the unbaked casserole, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Lighter swap: To make this dish a bit lighter, use reduced-fat cream cheese, light sour cream, and reduced-fat cheddar cheese. You can also use whole wheat spaghetti noodles for added fiber without sacrificing any of the flavor your family loves.
Sodium tip: Use low-sodium cream of chicken soup and low-sodium chicken broth to control the salt level in this dish. Season with additional salt only after tasting the assembled filling so you don't over-season. This makes it easier to adjust for any dietary needs at your table.