Description
Ultimate Chicken Spaghetti is a comforting and cheesy casserole featuring tender shredded chicken, spaghetti, and a flavorful creamy sauce made with cream of chicken and mushroom soups, tomatoes, and seasonings. Baked to bubbling perfection and topped with a blend of cheddar, mozzarella, and Parmesan cheeses, it’s an easy, hearty meal perfect for family dinners.
Ingredients
Scale
Pasta
- 12 oz spaghetti
Chicken and Vegetables
- 2 cups cooked, shredded chicken
- 1 small onion, diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
Sauce
- 2 tablespoons butter
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) Rotel tomatoes, drained
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Toppings
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Spaghetti: Boil the spaghetti according to package instructions until al dente, then drain the pasta well.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add diced onion, green bell pepper, and minced garlic and sauté until softened, about 3-4 minutes.
- Prepare Sauce: Stir in cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, and chicken broth into the skillet with vegetables. Mix well to combine all ingredients.
- Season Sauce: Add the Italian seasoning, paprika, salt, and black pepper to the sauce, stirring thoroughly to incorporate the flavors evenly.
- Add Chicken: Lower the heat to low and fold the cooked, shredded chicken into the sauce mixture, ensuring the chicken is fully coated with the sauce.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet and toss gently to mix the pasta evenly with the sauce and chicken.
- Transfer to Baking Dish: Pour the spaghetti mixture into the prepared baking dish and spread out evenly. Sprinkle the shredded cheddar, mozzarella, and grated Parmesan cheese evenly over the top.
- Bake: Place the dish in the preheated oven and bake uncovered for 25-30 minutes until the cheese is melted, golden, and bubbly.
- Rest and Serve: Remove from oven and let the casserole rest for 5 minutes before serving to allow it to set slightly.
Notes
- For a spicier kick, use a spicy Rotel or add a pinch of cayenne pepper.
- You can substitute cooked rotisserie chicken for convenience.
- Make sure to drain the Rotel tomatoes well to avoid watery spaghetti.
- Leftovers reheat well in the oven or microwave.
- Feel free to swap out vegetables or cheese types based on preference.
