Description
This easy and comforting Chicken Spaghetti Recipe combines tender shredded chicken, sautéed vegetables, creamy mushroom soup, and melted cheddar cheese tossed with spaghetti, then baked to bubbly, golden perfection. A flavorful American classic casserole perfect for family dinners or meal prep.
Ingredients
Scale
Pasta and Chicken
- 8 ounces spaghetti (uncooked)
- 2 cups cooked chicken (shredded or chopped)
Vegetables and Aromatics
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 2 cloves garlic (minced)
Other Ingredients
- 1 tablespoon olive oil
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies (drained)
- ½ cup chicken broth
- 2 cups shredded cheddar cheese (divided)
- ½ teaspoon paprika
- salt and pepper to taste
- chopped parsley (optional, for garnish)
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 the cooked pasta and set it aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and green bell pepper, sautéing for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute to release its aroma.
- Mix Base Ingredients: Add cream of mushroom soup, drained diced tomatoes with green chilies, and chicken broth to the skillet. Stir well to combine the ingredients evenly.
- Add Chicken and Cheese: Incorporate the cooked chicken and half of the shredded cheddar cheese into the skillet mixture. Stir to combine all ingredients thoroughly.
- Combine with Spaghetti: Mix the cooked spaghetti into the skillet contents, ensuring the pasta is coated evenly with the sauce and chicken mixture. Season with paprika, salt, and pepper according to your taste.
- Prepare for Baking: Transfer the entire mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese on top for a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Serve and Garnish: Remove from oven and optionally garnish with chopped parsley before serving warm.
Notes
- Rotisserie chicken is an excellent shortcut for this recipe.
- You can substitute cream of chicken soup if desired.
- For extra heat, add a pinch of cayenne pepper or use hot diced tomatoes with chilies.
- This casserole freezes well, making it ideal for meal prep and leftovers.
