Description
A quick and comforting chicken spaghetti casserole with a creamy sauce, cheese, and tender pasta, perfect for busy weeknight dinners.
Ingredients
- 8 oz spaghetti
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup chopped green onions
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup breadcrumbs (optional for topping)
Instructions
- Cook the spaghetti according to package instructions, then drain and set aside.
- In a large bowl, combine the shredded chicken, cream of mushroom soup, sour cream, milk, garlic powder, green onions, salt, and pepper. Whisk until smooth.
- Gently fold in the cooked spaghetti until evenly coated.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle shredded cheddar cheese on top and add breadcrumbs if desired.
- Bake at 350°F (175°C) for 25-30 minutes, or until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
To elevate the dish, use leftover rotisserie chicken and adjust cheese amounts to preference. Add spices like paprika for extra flavor.
