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Chicken Spaghetti Casserole

A cozy and creamy casserole that feeds the whole family with minimal fuss, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 ounces spaghetti, broken in half Cook until just shy of al dente.
  • 3 cups cooked chicken, shredded or diced Rotisserie chicken works well.
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 unit bell pepper, finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 can cream of chicken soup (10.5 ounces)
  • 4 ounces cream cheese, softened
  • 3/4 cup sour cream
  • 3/4 cup chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • to taste unit Fresh parsley for garnish

Method
 

Preparation
  1. Heat the oven to 350°F. Grease a 9x13 inch baking dish.
  2. Boil the spaghetti in well salted water until just shy of al dente. Drain and keep back 1/2 cup pasta water.
  3. In a large skillet, warm butter and olive oil over medium heat. Cook the onion and bell pepper with a pinch of salt until soft, about 5 minutes. Stir in the garlic for 30 seconds.
  4. Lower the heat and whisk in cream cheese, cream of chicken soup, sour cream, chicken broth, Italian seasoning, smoked paprika, salt, pepper, and red pepper flakes. Simmer for 2 to 3 minutes until smooth and creamy.
  5. Stir in the cooked spaghetti and chicken. If it seems thick, loosen it with a splash of reserved pasta water.
  6. Pour everything into the prepared dish. Top with cheddar, mozzarella, and Parmesan.
Bake and Serve
  1. Slide the pan into the oven and bake for 20 to 25 minutes, until the top is bubbly and golden in spots.
  2. Let it sit for 5 minutes before serving so the slices hold together. Sprinkle with parsley and a pinch of extra paprika if desired.

Notes

For a lighter plate, use reduced fat cream cheese and swap part of the cheddar for part skim mozzarella. You can also use whole grain spaghetti for a bit more fiber without losing the comfort factor. This dish can be made ahead or frozen for later.