Description
A straightforward recipe for creamy chicken and spaghetti casserole.
Ingredients
Scale
- 1 pound spaghetti, cooked and drained
- 2 cups cooked, shredded chicken
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large skillet, melt the butter over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
- Stir in the cream of mushroom soup, cream of chicken soup, and milk. Heat the mixture until warm, stirring constantly. Do not boil.
- Add the shredded chicken and half of the cheddar cheese to the soup mixture. Season with salt and pepper. Stir well to combine.
- Fold the cooked spaghetti into the chicken and sauce mixture.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
- Bake for 25 to 30 minutes, or until the cheese is melted and the casserole is bubbly.
Notes
- You can substitute other vegetables like green bell pepper for the celery if you prefer.
- For a richer flavor, use half-and-half instead of milk.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
- Cholesterol: 90
Keywords: chicken spaghetti, casserole, creamy chicken, baked pasta