Ingredients
- 12 ounces spaghetti
- 2 cups cooked chicken, shredded (leftovers work great!)
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 small onion, finely chopped
- 1 bell pepper, chopped
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Feel free to substitute the cheddar cheese with Monterey Jack or Colby for a different flavor profile. If you’re looking for a lighter version, swap the sour cream with Greek yogurt.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of olive oil.
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Sauté the onions and bell peppers until they are soft and fragrant, about 5 minutes.
- In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream. Stir in the garlic powder, salt, and pepper.
- Add the cooked spaghetti, shredded chicken, sautéed onions, and bell peppers to the soup mixture. Mix until everything is well combined.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Top with the shredded cheddar cheese, distributing it evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving to allow the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International