Ingredients
- 12 ounces of spaghetti
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
Feel free to substitute with what you have on hand: cheddar for the Monterey Jack, or add some heat with jalapeños. This recipe is as flexible as a conversation around the dinner table.
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt, pepper, garlic powder, and onion powder. Cook until the chicken is browned and cooked through, about 6-7 minutes.
- Add the diced bell pepper and sliced mushrooms to the skillet. Sauté until the vegetables are tender, about 5 minutes.
- Stir in the cream of chicken soup and chicken broth, mixing well to combine. Let simmer for 2-3 minutes until the sauce thickens slightly.
- Remove the skillet from heat and stir in the Monterey Jack cheese until melted and smooth.
- Combine the cooked spaghetti with the chicken and cheese sauce. Transfer the mixture to the prepared baking dish.
- Sprinkle the Parmesan cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown.
- Garnish with fresh parsley before serving.
The aroma of this dish baking will fill your home with warmth, much like my abuela’s sopa de fideo simmering on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International