A creamy, cheesy chicken spaghetti bake loaded with tender chicken, pasta, and a rich savory sauce—classic comfort food perfect for feeding a crowd.
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Cook spaghetti according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion, bell pepper, and garlic. Sauté for about 5 minutes until softened.
4. In a large bowl, whisk together cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream until smooth.
5. Add shredded chicken, sautéed vegetables, salt, pepper, and paprika to the mixture and stir well.
6. Add cooked spaghetti and toss until evenly coated in sauce.
7. Transfer mixture to prepared baking dish and spread evenly.
8. Sprinkle cheddar and mozzarella cheeses over the top.
9. Bake for 25–30 minutes until cheese is melted and bubbly. Cover with foil if browning too quickly.
10. Let rest for 5 minutes before serving.
Use rotisserie chicken to save time.
Avoid overcooking pasta as it will continue to cook in the oven.
Substitute turkey or ham for chicken if desired.
Optional add-ins include jalapeños, peas, bacon, or mushrooms.
For a crunchy topping, add buttered panko or crushed crackers before baking.
Can be assembled ahead and refrigerated up to 24 hours.
Freezes well, either before baking or as leftovers for up to 3 months.
Find it online: https://paulakitchen.com/chicken-spaghetti-bake/