My Famous Chicken Spaghetti That Everyone Loves

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

  1. Cook the spaghetti:
    Boil spaghetti noodles in salted water according to package directions. Drain and set aside.
  2. Sauté veggies (optional):
    In a skillet, heat butter or oil. Add chopped onion and green pepper. Cook until soft (about 4–5 minutes).
  3. 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.
  4. Combine all:
    Add cooked chicken, sautéed veggies (if using), and drained spaghetti into the bowl. Mix until everything is evenly coated.
  5. 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.
  6. Bake:
    Preheat oven to 350°F (175°C). Bake uncovered for 25–30 minutes or until bubbly and golden on top.
  7. 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!

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