INGREDIENTS
- 2 cups cooked chicken (shredded or chopped)
- 8 oz spaghetti (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth (or reserved pasta water)
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup chopped green bell pepper (optional)
- 1/2 cup chopped onion (optional)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Salt to taste
- 1 tbsp butter or olive oil (for sautéing)
Instructions
- Cook the spaghetti:
Boil spaghetti noodles in salted water according to package directions. Drain and set aside. - Sauté veggies (optional):
In a skillet, heat butter or oil. Add chopped onion and green pepper. Cook until soft (about 4–5 minutes). - Mix the sauce:
In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, garlic powder, black pepper, and 1 cup of shredded cheddar. Mix well. - Combine all:
Add cooked chicken, sautéed veggies (if using), and drained spaghetti into the bowl. Mix until everything is evenly coated. - Transfer and top:
Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top. - Bake:
Preheat oven to 350°F (175°C). Bake uncovered for 25–30 minutes or until bubbly and golden on top. - Serve hot:
Let it rest for 5 minutes before serving. Enjoy with garlic bread or a side salad!
Let me know if you’d like a spicy version or a slow cooker variation!