Ingredients

• 2 cups cooked chicken, shredded – The protein-rich base of the dish. Use rotisserie chicken for convenience.
• 3 cups dry spaghetti, broken into 2-inch pieces – Cooks evenly and mixes well with the sauce.
• 2 cans (10.5 oz) cream of mushroom soup – Gives the dish its rich, creamy texture.
• 2 cups sharp cheddar cheese, grated and divided – Bold cheesy flavor and golden topping.
• 1/4 cup green bell pepper, finely diced – Adds freshness and subtle sweetness.
• 1/4 cup onion, finely diced – Provides savory depth and aroma.

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cook spaghetti in salted water until al dente. Drain and set aside.
3. Sauté onion and bell pepper in a skillet over medium heat until softened (about 3–5 minutes).
4. In a large bowl, combine cooked spaghetti, shredded chicken, sautéed veggies, 1 cup of cheddar cheese, and both cans of cream of mushroom soup. Stir well to combine.
5. Transfer mixture to prepared baking dish and spread evenly.
6. Top with remaining 1 cup of cheddar cheese.
7. Bake uncovered for 30–35 minutes, or until bubbly and golden on top.
8. Let rest for 5–10 minutes before serving to allow the sauce to thicken.

Pro Tips

• Use freshly grated cheese for better melt and flavor.
• Undercook pasta slightly to avoid mushiness after baking.
• Add a pinch of garlic powder or paprika for extra flavor.
• Assemble ahead of time and refrigerate or freeze before baking.

Serving Suggestions

• Serve with a crisp green salad and vinaigrette.
• Pair with garlic bread or buttery dinner rolls.
• Add steamed vegetables like broccoli or roasted carrots on the side.

Conclusion

This easy Chicken Spaghetti is the perfect mix of simple ingredients and big flavor. Make it once and it’s sure to become a family favorite. From freezer meals to potluck dinners, this creamy, cheesy bake checks every box for delicious, reliable comfort food.