Ingredients
Scale
- 12 ounces spaghetti pasta
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced green bell pepper (optional, but adds lovely color and flavor)
- 1 can (10.5 ounces) cream of mushroom soup (or cream of chicken soup as a substitute)
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup milk (use whole milk or 2% for creaminess)
- 2 tablespoons butter
- 1 teaspoon dried Italian seasoning or a blend of oregano and basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). This is the perfect temperature to melt the cheese evenly without drying out the pasta.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente (usually 8-10 minutes). Drain and set aside. I always toss mine with a bit of butter to keep the strands from sticking, just like Mama Lou taught me.
- In a large skillet, melt butter over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes. Then add minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant and softened.
- In a large mixing bowl, combine the cooked chicken, sautéed vegetables, cooked spaghetti, cream of mushroom soup, sour cream, milk, Italian seasoning, salt, and pepper. Stir well to combine everything into a creamy mixture. This step always reminds me of the times Ouma and I would sneak tastes and argue over who got the biggest spoonful of sauce.
- Fold in half of the shredded cheddar and mozzarella cheeses. This ensures cheesy goodness in every bite.
- Transfer the mixture into a greased 9×13-inch baking dish. Smooth the top with a spatula and sprinkle the remaining cheddar, mozzarella, and Parmesan cheese evenly over the surface.
- Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden brown on top. You’ll know it’s done when the edges start to crisp slightly and the whole kitchen smells like heaven.
- Remove from the oven and let it rest for 5 minutes before serving. This helps the bake set and makes it easier to cut into perfect squares for everyone.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
