Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 ounces spaghetti, broken into thirds
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika (optional, for a bit of spice)
If you’re missing an ingredient, don’t worry! You can substitute cream of mushroom soup with cream of celery, or swap cheddar for your favorite melty cheese. The beauty of this dish lies in its adaptability, much like the recipes I learned from my family, where improvisation was part of the fun!
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the onion, bell pepper, and garlic until soft and fragrant, about 5 minutes.
- In a large bowl, combine the cooked spaghetti, shredded chicken, sautéed vegetables, cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, and half of the cheddar cheese. Season with salt, pepper, and paprika.
- Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining cheddar cheese and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy the flavors and remember the warmth of a family gathering as you dig in!
The first time I made this casserole, I was reminded of the lessons my grandmother taught me about patience and the joy of feeding others. It’s a dish that embodies care and creativity, much like all the recipes I share here on CookingRecipesNow.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International