Description
This Chicken Spaghetti casserole is what creamy comfort dreams are made of. Skip the restaurant and watch your family come running to the table.
Ingredients
Scale
- 8 oz (225g) spaghetti, broken into 2-inch pieces
- 2 cups (about 12 oz/340g) cooked chicken, shredded
- 1 can (10.5 oz/300g) condensed cream of chicken soup
- 1 can (10.5 oz/300g) condensed cream of mushroom soup
- 1 cup (240ml) chicken broth
- 1 medium onion, finely diced (about 1 cup/160g)
- 1 bell pepper (any color), diced (about 1 cup/150g)
- 2 cups (8 oz/225g) shredded cheddar cheese, divided
- 1 can (4 oz/113g) diced green chilies, drained
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp butter, melted
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 and cook spaghetti for 2 minutes less than package instructions. Drain and set aside.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add diced onions and bell peppers, sautéing until softened, about 5-6 minutes.
- Add garlic powder to vegetables and cook for another 30 seconds until fragrant.
- In a large mixing bowl, combine condensed soups, chicken broth, sautéed vegetables, green chilies, oregano, salt, and pepper.
- Add cooked spaghetti and shredded chicken to the sauce mixture, gently folding until evenly coated.
- Fold in 1½ cups of the shredded cheese, distributing throughout the mixture.
- Transfer mixture to prepared baking dish and sprinkle with remaining ½ cup of cheese.
- Drizzle with remaining tablespoon of melted butter, cover with foil, and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and starting to brown.
- Let stand 5-10 minutes before serving.