Description
A creamy, cheesy chicken spaghetti casserole that combines tender chicken, pasta, and rich sauce for a comforting and satisfying family meal.
Ingredients
- 300 g spaghetti, broken in half
- 2 cups cooked chicken, shredded (about 300 g)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can cream of mushroom soup (300 g)
- 1 can cream of chicken soup (300 g)
- 1/2 cup chicken broth (120 ml)
- 1/2 cup milk (120 ml)
- 1 1/2 cups shredded cheddar cheese (150 g)
- 1/2 cup shredded mozzarella cheese (50 g)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley (optional)
Instructions
- Preheat the oven to 180°C (350°F).
- Cook spaghetti in salted boiling water until al dente, then drain and set aside.
- Heat olive oil in a large pan over medium heat and sauté the chopped onion until soft.
- Add minced garlic and cook for another minute until fragrant.
- Stir in cream of mushroom soup, cream of chicken soup, chicken broth, and milk until smooth.
- Season with salt, black pepper, and paprika.
- Add shredded chicken and cooked spaghetti, mixing until well coated.
- Transfer mixture to a greased baking dish and spread evenly.
- Sprinkle cheddar and mozzarella cheese on top.
- Bake for 25–30 minutes until cheese is melted, bubbly, and lightly golden.
- Let rest for a few minutes before serving.
Notes
- Use rotisserie chicken for a quicker preparation.
- Add vegetables like bell peppers or mushrooms for extra flavor.
- Mix in chili flakes or hot sauce for a spicy variation.
- Swap spaghetti with penne or rotini if desired.
- Add a splash of milk when reheating to maintain creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
