Chicken Spaghetti Casserole

This easy cheesy Chicken Spaghetti Casserole combines tender chicken and spaghetti in a cheesy and creamy sauce. It's a family favorite, the ultimate comfort food, and an easy recipe for busy nights.

Course Dinner

Cuisine American

Keyword chicken spaghetti casserole

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 359kcal

Author Jessica - Together as Family

Ingredients

8-12 ounces spaghetti uncooked
3 cups cooked shredded chicken
2 cans (10.5 oz each) cream of mushroom soup
1 cup chicken broth
1/2 cup sour cream
1/2 cup grated parmesan cheese
1 red or green bell pepper finely diced
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
1-2 cups shredded cheddar cheese

Instructions

Preheat the oven to 350℉. Lightly grease a 9x13 casserole pan with nonstick cooking spray. Set aside.
In a large pot of lightly salted water, cook the spaghetti noodles according to the package directions until al dente or softer depending on preference. Drain the spaghetti in a colander when done, but do not rinse it, and set aside.
^{*Estimate and use about half of the box of uncooked spaghetti (a 16 oz box). My family actually prefers more spaghetti noodles so I use closer to 12 ounces (or 3/4 of the box).}
8-12 ounces spaghetti
In a large mixing bowl, combine the shredded chicken, cream of mushroom soup, chicken broth, sour cream, parmesan cheese, diced bell pepper, garlic powder, onion powder, salt, and pepper. Mix well to combine.
3 cups cooked shredded chicken, 2 cans (10.5 oz each) cream of mushroom soup, 1 cup chicken broth, 1/2 cup sour cream, 1/2 cup grated parmesan cheese, 1 red or green bell pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Gently fold the cooked spaghetti noodles into the chicken mixture until it's evenly distributed.
Transfer the mixture to the prepared baking dish making sure to spread it out evenly. Sprinkle the shredded cheese over the top of the casserole.
1-2 cups shredded cheddar cheese
Bake for 25-30 minutes or until the casserole is bubbly and the cheese on top is golden brown. Remove the pan from the oven and let it cool for a few minutes before serving.

Notes

Nutrition Information : The amounts listed are for 8 ounces of spaghetti noodles + 1 cup of shredded cheddar cheese. If using more cheese and/or more spaghetti noodles, the amounts will be higher.

Bell Pepper Tip : Make sure to cut the bell pepper into really small pieces so they have time to soften slightly during the shorter cook time.

Cheese : Use any variety of cheese you want! Pepper Jack for some spice, Monterey Jack, Colby Jack, or white cheddar cheese. For a cheesier casserole use closer to 2 cups. I use about 1.5 cups of shredded cheese when I make it for my family.

Nutrition