Every time someone in our neighborhood welcomed a new baby or needed a little extra care, my mom would show up with this casserole—always two: one for the family, one for us. Eventually, I had to ask for the recipe. Now, I’m the one knocking on doors with a warm dish in hand, carrying on the tradition.
This casserole is comfort food at its best: creamy, cheesy, filling, and generous enough to serve a crowd—or keep you happily eating leftovers for days.🧺 Ingredients
INGREDIENT AMOUNT
Spaghetti 12 oz
Cooked chicken, shredded 2 cups
Cream of mushroom soup 1 can (10.5 oz)
Cream of chicken soup 1 can (10.5 oz)
Chicken broth 1 cup
Full-fat sour cream 1 cup
Shredded cheddar cheese 1 cup
Shredded mozzarella cheese 1 cup
Chopped onion ½ cup
Chopped green bell pepper ½ cup
Garlic, minced 2 cloves
Salt 1 tsp
Black pepper ½ tsp
Paprika ½ tsp
Butter 1 Tbsp
🍽️ Instructions
1. Prep the Oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Cook the Spaghetti
Cook spaghetti until al dente according to package directions. Drain and set aside.
3. Sauté the Veggies
In a skillet over medium heat, sauté onion, bell pepper, and garlic in butter for about 5 minutes, until softened.
4. Mix the Base
In a large bowl, whisk together cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream until smooth.
5. Combine Everything
Stir in shredded chicken, sautéed vegetables, salt, pepper, and paprika. Add cooked spaghetti and toss until fully coated.
6. Assemble the Casserole
Transfer the mixture to the prepared baking dish and spread evenly. Top with cheddar and mozzarella cheeses.
7. Bake
Bake for 25–30 minutes until the cheese is melted and bubbly. Cover loosely with foil if the top browns too fast.
8. Serve
Let the casserole rest for 5 minutes before serving. Enjoy warm, creamy comfort in every bite.
