Chicken Spaghetti Casserole
A warm and creamy casserole made with cooked spaghetti, shredded chicken, and a creamy sauce, perfect for weeknights and potlucks.
Ingredients
Main Ingredients
- 2 cups cooked spaghetti Use spaghetti cooked just until tender.
- 2 cups shredded cooked chicken Shred leftover roast chicken or use canned chicken.
- 1 cup grated cheese (cheddar or mozzarella) You can substitute with different cheeses.
- 1 can cream of mushroom soup
- 1 cup chicken broth Add more if casserole looks dry before baking.
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 1 cup breadcrumbs (optional for topping) Add for a crunchy texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine cooked spaghetti, shredded chicken, grated cheese, cream of mushroom soup, chicken broth, diced onion, diced bell pepper, garlic powder, salt, and pepper.
- Mix until well combined.
- Transfer the mixture into a greased casserole dish.
- If using, sprinkle breadcrumbs on top for added crunch.
- Bake in the preheated oven for 25-30 minutes or until heated through and topping is golden.
- Let cool for a few minutes before serving.
Notes
Serve hot. Pairs well with a simple green salad or steamed vegetables. Top individual servings with extra cheese or fresh parsley if desired. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.