Creamy Chicken Spaghetti Casserole

Here’s a Creamy Chicken Spaghetti Casserole recipe that’s comforting, easy to make, and perfect for a family dinner:

🍗 Creamy Chicken Spaghetti Casserole

Ingredients:

• 12 oz spaghetti

• 2 tbsp olive oil or butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 3 cups cooked chicken, shredded (rotisserie chicken 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 chicken broth

• 2 cups shredded cheddar cheese (divided)

• 1/2 cup grated Parmesan cheese

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1/2 tsp salt (adjust to taste)

• Optional: 1/2 cup diced bell peppers or mushrooms

• Optional topping: 1/2 cup crushed Ritz crackers or breadcrumbs mixed with melted butter

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.

2. Cook spaghetti according to package directions until al dente. Drain and set aside.

3. Sauté vegetables (optional): In a large skillet, heat oil or butter over medium heat. Add onions (and optional bell peppers or mushrooms), cook 3–4 minutes. Add garlic and cook 1 more minute.

4. Mix sauce: In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, 1 cup cheddar cheese, Parmesan, garlic powder, pepper, and salt. Stir in cooked vegetables and shredded chicken.

5. Combine: Add cooked spaghetti to the bowl and mix everything together until coated.

6. Assemble: Pour into the prepared baking dish. Sprinkle remaining 1 cup of cheddar cheese on top.

7. Optional topping: Mix crushed crackers or breadcrumbs with 2 tablespoons melted butter and sprinkle over the top.

8. Bake: 30–35 minutes or until bubbly and golden on top.

Serving Suggestions:

• Serve with a simple green salad or steamed broccoli.

• Leftovers can be refrigerated for 3–4 days or frozen for up to 2 months.