Description
A creamy, cheesy pasta casserole that combines chicken, pasta, and three types of cheese for the ultimate comfort food.
Ingredients
- 10 oz can cream of chicken soup
- 10 oz can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter, melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken, chopped or shredded
- 1 pound thin spaghetti, cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 350°F and coat a 9×13 baking dish with nonstick cooking spray.
- In a large bowl, whisk together both cans of soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder until the mixture is smooth and well combined.
- Add the peas, chopped chicken, and cooked spaghetti to the sauce. Toss everything together until the pasta and chicken are fully coated with the creamy mixture.
- Pour the combined ingredients into your prepared baking dish, spreading it evenly. Sprinkle the mozzarella, cheddar, and Parmesan cheeses over the top in an even layer.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes, until the cheese is melted and bubbly and the casserole is heated through.
- Remove from the oven and sprinkle with fresh parsley. Let the casserole stand for 5-10 minutes before serving.
Notes
For a make-ahead option, assemble the casserole without baking it and refrigerate for up to 24 hours. Add 15 minutes to the cooking time when you bake it.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American