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Creamy Chicken Spaghetti Bake

A creamy, cheesy baked chicken spaghetti that's easy to pull together on a busy weeknight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 2 cups cooked shredded chicken
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese divided
  • 1 small onion diced
  • 1 bell pepper diced
  • Salt and pepper to taste

Equipment

  • large pot
  • skillet
  • 9x13 baking dish

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Cook spaghetti according to package directions.
  3. Sauté onion and bell pepper until softened.
  4. In a large bowl, combine soups, broth, vegetables, chicken, and 1½ cups cheese.
  5. Add cooked spaghetti and mix well.
  6. Transfer to a greased baking dish.
  7. Top with remaining cheese.
  8. Bake for 25–30 minutes until bubbly.

Notes

Leftovers keep in the fridge up to 4 days; add a splash of chicken broth when reheating. Freezes well for up to 2 months. Rotisserie chicken can be substituted for homemade shredded chicken.