Ingredients:
1 pound spaghetti noodles
2 cups cooked chicken, shredded or diced
2 tablespoons olive oil
1 medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (10.75 ounces) cream of mushroom soup
1 can (10.75 ounces) cream of chicken soup
1 cup chicken broth
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper, to taste
Chopped fresh parsley, for garnish (optional)
Instructions:
Cook Spaghetti: Cook the spaghetti noodles according to the package
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Chicken: If you haven’t already cooked the chicken, you can poach or grill it until fully cooked. Once cooked, shred or dice the chicken into bite-sized pieces.
Sauté Vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
Make Sauce: Stir in the cream of mushroom soup, cream of chicken soup, and chicken broth into the skillet with the sautéed vegetables. Mix well until smooth and combined. Add the dried oregano, dried basil, salt, and pepper. Let the sauce simmer for a few minutes to allow the flavors to meld together.
Combine Ingredients: Add the cooked chicken, cooked spaghetti noodles, shredded cheddar cheese, and shredded mozzarella cheese to the skillet with the sauce. Stir until everything is well coated and evenly combined.
Bake: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle some extra cheese on top if desired. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the dish is heated through.
Serve: Once baked, remove the chicken spaghetti from the oven. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Chicken spaghetti is a crowd-pleasing dish that’s perfect for family dinners or potlucks. Serve it with a side salad or garlic bread for a complete meal.
