Ingredients
- 1 pound spaghetti
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 2 cups chicken broth
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 cups shredded cheddar cheese, divided
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
For those who may not have all ingredients on hand, you can substitute cream of mushroom soup with cream of celery for a different twist or use Greek yogurt instead of sour cream for a healthier option.
Instructions
- Preheat your oven to 350°F (175°C). 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 mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream. Stir in the garlic powder, onion powder, paprika, salt, and pepper.
- Add the cooked spaghetti, shredded chicken, and 1 cup of shredded cheddar cheese to the soup mixture. Stir until well combined.
- Pour the mixture into the prepared baking dish. Top with the remaining 1 cup of shredded cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.
One tip from my kitchen to yours: Letting the casserole rest for a few minutes after baking allows the flavors to meld together beautifully, making each bite even more delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International