Description
A rich and cheesy baked pasta dish featuring tender shredded chicken and a velvety cream sauce.
Ingredients
12 oz spaghetti
2 cups cooked chicken shredded
1 can 10.5 oz cream of mushroom soup
1 can 10.5 oz cream of chicken soup
1 cup chicken broth
1 cup sour cream full-fat
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup chopped onion
½ cup chopped green bell pepper
2 cloves garlic minced
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 Tbsp butter
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
Step 2: Boil the spaghetti in salted water until al dente, then drain.
Step 3: In a skillet, melt butter and sauté the onion and green pepper until soft, adding garlic for the final minute.
Step 4: In a large bowl, mix the cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, and spices.
Step 5: Stir the chicken and sautéed vegetables into the sauce mixture.
Step 6: Toss the cooked spaghetti into the bowl until fully coated with sauce.
Step 7: Transfer the mixture to the baking dish and top with cheddar and mozzarella cheese.
Step 8: Bake for 25-30 minutes until the cheese is bubbly and golden. Let rest for 5 minutes before serving.
Notes
Using a rotisserie chicken can save time. For a bit of spice, add diced jalapeños or red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
