Description
A cozy, flavor-packed casserole made with shredded chicken, creamy sauce, sautéed vegetables, and two kinds of cheese—baked to bubbly perfection for an easy, satisfying dinner.
Ingredients
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or pasta of your choice)
- ½ cup onion, chopped
- 1 tbsp olive oil
- ½ cup bell pepper, chopped
- ½ cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- ½ cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup milk (or chicken broth for lighter version)
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook spaghetti until al dente. Drain and set aside.
- Sauté onion, bell pepper, and mushrooms in olive oil until soft.
- Stir in soup, sour cream, milk, and seasonings. Add chicken and half the cheese.
- Toss in cooked spaghetti and mix well.
- Transfer to a greased baking dish, top with remaining cheese, and bake at 350°F for 20–25 minutes.
- Garnish with parsley and serve warm.
Notes
- Use rotisserie chicken to save time.
- Add diced green chiles or jalapeños for a Tex-Mex twist.
- Make ahead and refrigerate—just add 5–10 minutes to baking time if chilled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes