Cheesy Chicken Spaghetti Casserole

• 12 oz spaghetti
• 2 cups shredded cooked chicken
• 1 can (10.5 oz) cream of chicken soup
• 1 can (12 oz) evaporated milk
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook spaghetti according to package instructions; drain.
3. 3 In a large bowl, mix cooked spaghetti, chicken, cream of chicken soup, evaporated milk, 1.5 cups cheddar cheese, Parmesan, garlic powder, onion powder, paprika, and black pepper.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Combine breadcrumbs and melted butter; sprinkle over the top along with remaining cheddar cheese.
6. 6 Bake for 30 minutes or until bubbly and top is golden brown.

Equipment

• 9x13 inch baking dish
• Mixing bowl
• Oven

Variations

• Add diced tomatoes for a zesty twist.
• Incorporate sautéed mushrooms for an earthy flavor.

Substitutions

• Use milk instead of evaporated milk for a lighter version.
• Substitute mozzarella cheese for cheddar if preferred.

Pairings

• Steamed broccoli
• Cornbread

Nutrition

Tips

• For extra flavor, sauté diced onions and bell peppers before mixing.
• Use rotisserie chicken for convenience and added flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes.

Serving Suggestions

• Serve with a simple green salad.
• Pair with garlic bread for a hearty meal.

FAQ