Ingredients
Scale
- 8 ounces spaghetti, broken into pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven and Cook Pasta:
- Preheat your oven to 350°F (175°C). Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables:
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked spaghetti, sautéed vegetables, shredded chicken, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, salt, pepper, and 1 cup of the shredded cheddar cheese. Mix well to ensure everything is evenly coated.
- Assemble Casserole:
- Transfer the mixture to a greased 9×13-inch baking dish. Spread it out evenly.
- Add Cheese Topping:
- Sprinkle the remaining 1 cup of shredded cheddar cheese and the grated Parmesan cheese over the top of the casserole.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.
- Serve:
- Let the casserole cool for a few minutes before serving. This allows it to set slightly, making it easier to serve.
