Description
This Creamy Chicken Spaghetti Bake is a comforting classic that brings together tender chicken, pasta, and a rich cheesy sauce in one irresistible dish. It’s warm, filling, and always a hit whether I’m serving family dinner or feeding a crowd.
Ingredients
- Spaghetti pasta
- Cooked chicken (shredded or chopped)
- Cream of mushroom soup
- Cream of chicken soup
- Diced tomatoes with green chilies (drained)
- Onion (finely chopped)
- Garlic powder
- Onion powder
- Cheddar cheese (shredded)
- Salt and pepper
- Olive oil
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- Cook the spaghetti according to package directions until al dente, then drain and set aside.
- In a skillet, sauté the chopped onion in olive oil until translucent.
- In a large bowl, combine the cooked spaghetti, chicken, sautéed onion, both soups, diced tomatoes with green chilies, garlic powder, onion powder, and half of the cheddar cheese.
- Season with salt and pepper to taste, then mix everything well until evenly coated.
- Transfer the mixture to the prepared baking dish, spread it evenly, and top with the remaining cheese.
- Bake uncovered for 25–30 minutes, or until bubbly and the cheese is melted and golden.
- Let it rest a few minutes, then garnish with parsley and serve hot.
Notes
- Serves 6 to 8 people.
- Swap cream soups for homemade white sauce for a cleaner version.
- Add heat with spicy diced tomatoes or red pepper flakes.
- Mix different cheeses, such as Monterey Jack or mozzarella, for extra creaminess.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Can be made ahead by assembling the dish and refrigerating for up to 24 hours before baking.
- Freeze the unbaked casserole, then thaw overnight and bake as directed. Leftovers can be frozen and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
