Ingredients
12 oz (340 g) spaghetti (cooked al dente)
2 cups cooked chicken breast (shredded or cubed)
2 cups shredded cheddar cheese (divided)
1 cup shredded mozzarella cheese
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
½ cup chicken broth (or pasta water)
1 bell pepper, diced (optional)
1 small onion, finely chopped (optional)
2 cloves garlic, minced
1 tsp paprika
1 tsp dried parsley (plus extra for garnish)
Salt & black pepper (to taste)
Cooking spray or butter (for greasing the baking dish)
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Instructions
Step 1: Cook Pasta
1. Boil spaghetti in salted water until al dente. Drain and set aside.
Step 2: Make the Sauce
1. In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, garlic, paprika, parsley, salt, and pepper.
2. Stir in the cooked chicken, onion, and bell pepper.
Step 3: Assemble the Casserole
1. Add cooked spaghetti into the sauce mixture and toss to coat evenly.
2. Transfer everything to a greased 9×13-inch baking dish.
3. Sprinkle 1 ½ cups cheddar cheese and all mozzarella cheese evenly on top.
Step 4: Bake
1. Preheat oven to 350°F (175°C).
2. Bake uncovered for 25–30 minutes, until hot and bubbly.
3. Add remaining ½ cup cheddar on top and bake an extra 5 minutes until melted.
Step 5: Serve
Garnish with fresh parsley.
Serve hot with garlic bread or a side salad.