Here’s a creamy, comforting Chicken Spaghetti Bake — perfect for family dinners and great for leftovers.
🍗🍝 Chicken Spaghetti Bake
Ingredients (Serves 6)
- 12 oz spaghetti
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup milk or chicken broth
- ½ small onion, finely diced
- 1 tsp garlic powder
- Salt & pepper to taste
Optional add-ins:
- ½ cup diced bell peppers
- ½ cup mushrooms
- 1 small can diced tomatoes with green chilies (drained)
🥣 Instructions
1️⃣ Cook the pasta
Boil spaghetti in salted water until just al dente. Drain.
2️⃣ Mix the filling
In a large bowl, combine soups, sour cream, milk, onion, garlic powder, salt, and pepper.
Stir in shredded chicken and 1 cup of the cheese.
3️⃣ Combine
Add drained spaghetti to the mixture and toss until well coated.
4️⃣ Assemble
Transfer to a greased 9×13 baking dish.
Top with remaining ½ cup cheese.
5️⃣ Bake
Bake at 350°F (175°C) for 25–30 minutes, until bubbly and golden.
6️⃣ Rest & Serve
Let sit 5–10 minutes before serving.
💡 Tips
- Add a sprinkle of paprika on top for color.
- For a crunchy topping, mix ½ cup crushed Ritz crackers with 2 tbsp melted butter and sprinkle before baking.
- Freezes well for up to 2 months.
If you’d like, I can also give you:
- A lighter version without canned soups
- A spicy Southern-style version
- Or a slow cooker version
