Description
This creamy chicken spaghetti casserole combines tender noodles, sautéed vegetables, and a rich blend of cheeses and creamy soup base, baked to perfection with a bubbly mozzarella topping. It’s a comforting and flavorful dish that’s perfect for family dinners or potlucks, offering a delicious cream soup substitute twist.
Ingredients
Scale
Pasta
- 8 oz spaghetti noodles
Vegetables
- ½ cup onion, diced
- 1 red bell pepper, diced
- 1 can (10 oz) Rotel, drained
Protein
- 2 cups cooked chicken, shredded
Dairy & Broth
- 1 can (10 oz) cream of mushroom soup
- 8 oz cream cheese, softened
- ½ cup chicken broth
- ½ cup milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Seasonings & Oil
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Cook the noodles: Cook spaghetti noodles according to package directions until al dente. Drain thoroughly and set aside to cool slightly.
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Spray a 9×13 inch casserole dish with non-stick cooking spray to prevent sticking.
- Sauté vegetables: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add diced onions and red bell pepper, sautéing until the vegetables soften and become tender but not browned.
- Add Rotel: Stir in the drained Rotel to the sautéed vegetables, mixing to combine evenly.
- Make the creamy sauce: To the skillet, add the can of cream of mushroom soup, softened cream cheese, chicken broth, milk, dried oregano, dried basil, garlic powder, salt, and black pepper. Stir continuously until all ingredients are well incorporated and the cream cheese has melted, forming a smooth creamy sauce.
- Combine pasta and chicken: Add the cooked spaghetti noodles and shredded cooked chicken to the sauce in the skillet. Stir in the shredded sharp cheddar cheese until everything is evenly mixed.
- Assemble casserole: Pour the mixture into the prepared casserole dish. Evenly spread the shredded mozzarella cheese on top.
- Bake: Bake the casserole for 25-30 minutes, or until the mozzarella cheese is fully melted and bubbly, and the casserole is heated through.
- Garnish and serve: Once baked, garnish with chopped green onions or fresh parsley if desired. Serve warm as a comforting main dish.
Notes
- You can substitute cream of chicken soup if you prefer a slightly different flavor.
- For a spicier kick, use Rotel with added jalapeños or add a pinch of cayenne pepper in the sauce.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- To reduce calories, use part-skim cheeses and low-fat cream cheese.
- Make sure the noodles are drained well to avoid a watery casserole.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 480
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
