Here’s a classic, crowd-pleasing recipe:
🍗 Chicken Spaghetti Casserole
Ingredients (serves 6–8)
-
8 oz spaghetti (about half a box)
-
2 cups cooked, shredded chicken (rotisserie works great)
-
1 can (10.5 oz) cream of mushroom soup
-
1 can (10.5 oz) cream of chicken soup
-
1 cup sour cream
-
1 cup shredded cheddar cheese (plus extra for topping)
-
½ cup milk
-
½ tsp garlic powder
-
½ tsp onion powder
-
Salt and pepper to taste
-
Optional: ½ cup diced bell pepper or green chilies for extra flavor
Instructions
1. Cook the pasta
-
Preheat oven to 350°F (175°C).
-
Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. Make the creamy chicken mixture
-
In a large bowl, combine shredded chicken, cream of mushroom soup, cream of chicken soup, sour cream, milk, cheddar cheese, garlic powder, onion powder, salt, and pepper.
-
Stir until fully combined.
-
Fold in cooked spaghetti (and optional bell peppers or green chilies).
3. Assemble the casserole
-
Pour the mixture into a greased 9×13-inch baking dish.
-
Sprinkle extra shredded cheddar cheese on top for a melty, golden crust.
4. Bake
-
Bake uncovered for 25–30 minutes, or until bubbly and the cheese on top is melted and lightly golden.
-
Let cool for a few minutes before serving.
💡 Tips & Variations
-
Spicy twist: Add a can of diced green chiles or a pinch of cayenne pepper.
-
Crunchy topping: Mix ½ cup crushed buttery crackers or French-fried onions with 2 tbsp melted butter and sprinkle on top before baking.
-
Make-ahead: Assemble in advance and refrigerate for up to 24 hours before baking.
-
Cheese variety: Mix mozzarella with cheddar for a gooey, stringy texture.
If you want, I can also give you a slow cooker version that makes this dish even easier — just dump everything in and cook!
Do you want me to do that?
