Chicken spaghetti
This creamy chicken spaghetti bake is a comforting, easy-to-make dish with tender spaghetti noodles, succulent chicken, and a creamy mushroom and chicken soup sauce, topped with melted cheese. Perfect for family dinners or potlucks.
Ingredients
- 1 pound spaghetti noodles
- 2 cups cooked chicken shredded or diced
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 can 10.75 ounces cream of mushroom soup
- 1 can 10.75 ounces cream of chicken soup
- 1/2 teaspoon dried basil
- 1 cup chicken broth
- 1/2 teaspoon dried oregano
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the spaghetti noodles according to the package instructions until al dente. Drain and set aside.
- Preheat your oven to 350°F (175°C).
- If you haven’t already cooked the chicken, poach or grill it until fully cooked. Once cooked, shred or dice the chicken into bite-sized pieces.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Stir in the cream of mushroom soup, cream of chicken soup, and chicken broth into the skillet with the sautéed vegetables. Mix well until smooth and combined. Add the dried oregano, dried basil, salt, and pepper. Let the sauce simmer for a few minutes to allow the flavors to meld together.
- Add the cooked chicken, cooked spaghetti noodles, shredded cheddar cheese, and shredded mozzarella cheese to the skillet with the sauce. Stir until everything is well coated and evenly combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle some extra cheese on top if desired. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the dish is heated through.
Notes
- You can add extra vegetables like spinach, zucchini, or mushrooms for more nutrition.
- If you prefer a spicier dish, add crushed red pepper flakes or jalapeños while sautéing the vegetables.
- To make it vegetarian, replace the chicken with more veggies and use a plant-based protein.
- Try using different cheeses like Parmesan or a blend of Italian cheeses for variety.
- This dish can be made ahead and stored in the refrigerator for up to a day before baking.
- If making ahead, increase the baking time by 10-15 minutes if the dish is cold from the fridge.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- If reheating, add a splash of chicken broth to keep it from drying out.