Cheesy Chicken Spaghetti Bake
Ingredients:
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2 cups cooked chicken breast, shredded
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12 oz spaghetti, cooked and drained
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup
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1 cup sour cream
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2 cups shredded cheddar cheese (divided)
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1 cup mozzarella cheese
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1/2 cup chicken broth
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1/2 onion, finely chopped
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1/2 tsp garlic powder
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1/2 tsp black pepper
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1/2 tsp paprika
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1 tbsp butter or olive oil
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1 tbsp parsley (optional, for garnish)
Instructions:
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Preheat Oven: Set oven to 350°F (175°C).
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Cook Chicken & Pasta: Boil spaghetti until al dente and drain. Cook chicken and shred it into small pieces.
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Prepare Sauce: In a skillet, heat butter. Sauté onions until soft. Add cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, pepper, and paprika. Stir until smooth and creamy.
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Combine: Add shredded chicken and cooked spaghetti into the sauce. Mix well so everything is evenly coated.
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Assemble the Casserole: Pour mixture into a greased 9×13-inch baking dish. Sprinkle 1½ cups cheddar and all the mozzarella on top.
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Bake: Place in the oven for 25–30 minutes or until bubbly and golden.
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Serve: Garnish with parsley and serve hot.
Q&A Section:
Q1: Can I use rotisserie chicken instead of cooked chicken breast?
Yes! Rotisserie chicken adds great flavor and saves time—just shred and mix it directly.
Q2: What can I substitute for cream soups?
You can make a homemade white sauce using butter, flour, and milk for a fresher, lighter version.
Q3: How do I make it spicier?
Add diced jalapeños, crushed red pepper flakes, or a bit of hot sauce for extra kick.
Q4: Can I prepare it ahead?
Absolutely. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.
Q5: How to store leftovers?
Keep refrigerated in an airtight container for up to 3 days or freeze for 2 months. Reheat covered in the oven or microwave.
This Cheesy Chicken Spaghetti Bake is creamy, comforting, and packed with flavor — perfect for family dinners or potlucks!