Description
Creamy, cheesy, and downright delicious – this Chicken Spaghetti Casserole transforms ordinary ingredients into the ultimate comfort food that’ll have your family begging for seconds.
Ingredients
Scale
- 12 oz (340g) spaghetti, broken into thirds
- 3 cups (about 1 lb/450g) cooked chicken, shredded or cubed
- 2 cans (10.75 oz/305g each) condensed cream of chicken soup
- 2 cups (8 oz/225g) sharp cheddar cheese, freshly grated and divided
- 1 cup (240ml) chicken broth
- 1 medium onion, finely diced (about 1 cup)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (4 oz/113g) diced green chiles (mild)
- 1 cup (8 oz/225g) sour cream
- 1 tsp paprika
- ½ tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp butter
- ¼ cup chopped fresh parsley for garnish
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add broken spaghetti and cook until just al dente, about 7-8 minutes. Drain and rinse briefly with cold water.
- In a large skillet over medium heat, melt butter. Add diced onion and bell pepper, sautéing until softened, about 4-5 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Reduce heat to medium-low and add condensed soup, chicken broth, sour cream, green chiles, paprika, and oregano. Stir until well combined.
- Gradually add 1⅓ cups of the grated cheddar cheese, stirring until melted. Season with salt and pepper to taste.
- In a large bowl or skillet, combine the cooked pasta, shredded chicken, and cheese sauce. Mix until everything is evenly coated.
- Transfer mixture to the prepared baking dish and spread evenly.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle with remaining cheese, and bake uncovered for an additional 10-15 minutes until bubbly and beginning to brown.
- Optional: Broil for 2-3 minutes for a more golden top.
- Let rest for 5-10 minutes before serving. Garnish with fresh parsley.