Description
This creamy chicken spaghetti bake combines tender shredded chicken, spaghetti, vegetables, and cheese in a rich, flavorful sauce. Quick and easy to assemble, it’s perfect for weeknight dinners, family meals, or make-ahead casseroles.
Ingredients
Scale
- 8 oz spaghetti
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup Parmesan cheese (optional)
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/2 cup frozen peas (optional)
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs (optional)
- 2 tbsp butter (for topping)
Instructions
- Preheat oven to 350°F. Cook spaghetti al dente and drain.
- In a large bowl, mix spaghetti, chicken, soups, milk, onions, peppers, peas, salt, pepper, and garlic powder.
- Grease a 9×13-inch baking dish and pour in the mixture. Spread evenly.
- Top with cheddar, Parmesan, and optional breadcrumb-butter mixture.
- Bake uncovered for 25–30 minutes until cheese is melted and bubbly.
- Let rest 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 25 mins