Cheesy Chicken Spaghetti
Ingredients:
For the Chicken:
2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
For the Spaghetti:
8 ounces spaghetti, cooked according to package instructions and drained
For the Sauce:
2 tablespoons olive oil
1 medium onion, chopped
1 bell pepper, chopped (any color)
2 cloves garlic, minced
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup milk
1 cup chicken broth
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
For the Topping:
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs (optional, for a crunchy topping)
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish.
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the cream of mushroom soup, cream of chicken soup, milk, and chicken broth. Mix until smooth.
Add the sour cream, cheddar cheese, mozzarella cheese, dried basil, dried oregano, salt, and pepper. Stir until the cheese is melted and the sauce is well combined.
Combine Chicken and Spaghetti:
In a large mixing bowl, combine the cooked chicken and cooked spaghetti.
Pour the cheesy sauce over the chicken and spaghetti mixture. Toss to coat everything evenly.
Transfer to Baking Dish:
Pour the chicken and spaghetti mixture into the prepared baking dish. Spread it out evenly.
Add Topping:
Sprinkle the shredded cheddar cheese, Parmesan cheese, and bread crumbs (if using) evenly over the top of the casserole.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Serve:
Let the casserole cool for a few minutes before serving. Garnish with fresh herbs if desired.