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Chicken Spaghetti Casserole

A creamy and cheesy casserole combining tender chicken and perfectly cooked spaghetti, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American, Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked spaghetti The backbone of the casserole.
  • 2 cups shredded cooked chicken Rotisserie chicken can be used for convenience.
  • 1 cup cream of mushroom soup Adds creaminess and flavor.
  • 1 cup shredded cheddar cheese Enhances the dish with cheesy goodness.
  • 1 piece bell pepper, chopped Adds color and flavor.
  • 1 piece onion, chopped Enhances the savory flavor.
  • 1 teaspoon garlic powder For extra depth of flavor.
  • Salt and pepper to taste Essential seasonings for flavor balance.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, boil water and cook the spaghetti according to the package instructions. Drain and set aside.
  3. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, chopped bell pepper, chopped onion, garlic powder, salt, and pepper. Mix well until everything is evenly coated.
  4. Pour the mixture into a greased 9x13-inch baking dish. Spread it out evenly.
  5. Sprinkle shredded cheddar cheese over the top of the casserole.
  6. Place the baking dish in the preheated oven and bake for about 30 minutes, or until the cheese is melted and bubbly.
  7. Allow to cool slightly before serving.

Notes

This casserole pairs wonderfully with a fresh garden salad, garlic bread, or steamed vegetables like broccoli or green beans. Refrigerate leftovers in an airtight container for up to three days. To reheat, heat in the oven at 350°F or microwave individual portions.