Description
Chicken spaghetti is a creamy, cheesy baked pasta dish featuring tender shredded chicken, sautéed vegetables, and a savory blend of cream soups and herbs. This comforting casserole combines cooked spaghetti noodles with a flavorful sauce, topped with melted cheddar and mozzarella cheese, making it a perfect meal for family gatherings or weeknight dinners.
Ingredients
Scale
Spaghetti and Chicken
- 1 pound spaghetti noodles
- 2 cups cooked chicken, shredded or diced
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
Sauce and Seasonings
- 1 can (10.75 ounces) cream of mushroom soup
- 1 can (10.75 ounces) cream of chicken soup
- 1 cup chicken broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Optional Garnish
- Chopped fresh parsley, for garnish
Instructions
- Cook Spaghetti: Boil the spaghetti noodles according to package directions until al dente. Drain well and set aside to prevent overcooking.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
- Prepare Chicken: If your chicken isn’t cooked, either poach or grill it until fully done. Once cooled, shred or dice the chicken into bite-sized pieces for easy mixing.
- Sauté Vegetables: Heat olive oil in a large skillet or saucepan over medium heat. Add diced onion, bell pepper, and minced garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and release their flavors.
- Make Sauce: Into the skillet, stir in cream of mushroom soup, cream of chicken soup, and chicken broth. Mix thoroughly until smooth. Add dried oregano, dried basil, salt, and pepper. Allow the sauce to simmer briefly so the flavors meld together beautifully.
- Combine Ingredients: Add the cooked chicken, drained spaghetti noodles, shredded cheddar, and shredded mozzarella cheeses into the skillet with the sauce. Stir well to ensure everything is evenly coated and combined.
- Bake Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Optionally, sprinkle extra cheese on top. Cover the dish with aluminum foil and bake for 25-30 minutes until the cheese melts and the casserole is heated through.
- Serve: Remove from oven, let it rest a few minutes, then garnish with chopped fresh parsley if desired. Serve warm as a delicious hearty meal.
Notes
- Using leftover cooked chicken works great for this recipe and saves prep time.
- Substitute cream of mushroom and cream of chicken soups with homemade roux-based sauces for a fresher taste.
- Feel free to add cooked vegetables like mushrooms or spinach for extra nutrition and flavor.
- Leftovers refrigerate well and can be reheated in the oven or microwave.
- Ensure spaghetti is drained thoroughly to avoid a soupy casserole.
