Chicken Spaghetti Bake

Every time someone in our neighborhood had a baby or came down with something, my mom would show up with this casserole—always in twos: one for the family in need, one for us. Eventually, I asked for the recipe. Now I’m the one knocking on doors with a warm dish in hand, continuing the tradition.

This casserole is comfort food at its finest: creamy, cheesy, hearty, and generous enough to feed a crowd—or keep you happily fed for days.

🧺 Ingredients

🍽️ Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Cook the spaghetti until al dente, according to package directions. Drain and set aside.
3. Sauté the onion, bell pepper, and garlic in butter over medium heat for about 5 minutes, until softened.
4. Whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream in a large bowl until smooth.
5. Stir in the shredded chicken, sautéed vegetables, salt, pepper, and paprika.
6. Add the cooked spaghetti and toss until everything is evenly coated.
7. Transfer the mixture to the prepared baking dish and spread it out evenly.
8. Top with cheddar and mozzarella cheeses.
9. Bake for 25–30 minutes, until the cheese is melted and bubbly. Cover loosely with foil if the top browns too quickly.
10. Let rest for 5 minutes before serving.