Description
A creamy, cheesy baked pasta casserole loaded with tender chicken and comforting flavors. Perfect for family dinners or potlucks.
Ingredients
- 12 oz spaghetti, cooked al dente
- 3 cups cooked shredded chicken
- 1/2 cup butter, melted
- 2 (10.5 oz) cans cream of chicken soup
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook spaghetti according to package directions, drain well, and set aside.
- In a saucepan, melt butter and whisk in cream of chicken soup and milk until smooth. Season with garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine cooked spaghetti, shredded chicken, and sauce. Toss until evenly coated.
- Transfer mixture to the prepared baking dish and top with mozzarella and Parmesan. Add breadcrumbs if desired.
- Bake uncovered for 25–30 minutes, until hot and bubbly. For a golden crust, broil for 2–3 minutes before serving.
Notes
 For extra flavor, add peas, mushrooms, or spinach before baking. Leftovers keep well refrigerated for up to 3 days or can be frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American