12 ounces spaghetti
2 cups cooked chicken, shredded
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup chicken broth
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon butter
Directions
Preheat your oven to 350°F (175°C).
Cook the spaghetti according to package instructions until al dente, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, and garlic, and sauté until the vegetables are tender.
In a large bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream. Mix until smooth.
Add the cooked chicken, sautéed vegetables, salt, pepper, and paprika to the soup mixture. Stir until well combined.
Add the cooked spaghetti to the mixture and toss until the spaghetti is evenly coated.
Transfer the spaghetti mixture to a greased 9×13-inch baking dish.
Sprinkle the cheddar and mozzarella cheeses evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
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Let the bake cool for a few minutes before serving.
Variations & Tips
For a bit of a kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce mixture. You can also substitute the chicken with turkey or ham for a different twist. If you prefer a more colorful dish, consider adding some chopped tomatoes or sliced mushrooms. For a crunchy topping, sprinkle some crushed crackers or breadcrumbs over the cheese before baking.
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