Description
A comforting casserole featuring tender chicken, perfectly seasoned pasta, and a creamy sauce with just the right amount of Southern spice
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound spaghetti pasta
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1½ cups)
- 1 large green bell pepper, diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (10.75 oz) cream of mushroom soup
- 1 can (10.75 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded and divided
- 1 cup Monterey Jack cheese, shredded
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- ½ cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
- 1. Preheat oven to 350°F and grease a 9×13-inch baking dish. Cook spaghetti until al dente, drain, and set aside.
- 2. Season chicken with salt, pepper, paprika, and half the cayenne. Cook in olive oil until golden brown and cooked through. Remove and set aside.
- 3. In the same skillet, cook onion, bell pepper, and celery for 5-6 minutes until softened.
- 4. Add garlic and cook 1 minute. Stir in tomato paste and cook 2 minutes. Add diced tomatoes and cook 3-4 minutes more.
- 5. In a large bowl, combine both soups, chicken broth, sour cream, and all remaining seasonings. Mix until smooth.
- 6. Add vegetables and chicken to cream mixture. Fold in 1½ cups cheddar and all Monterey Jack cheese.
- 7. Add cooked spaghetti and gently combine until pasta is well coated.
- 8. Transfer to prepared baking dish. Top with remaining cheddar. Mix breadcrumbs with melted butter and sprinkle on top.
- 9. Cover with foil and bake 25 minutes. Remove foil and bake 15-20 minutes until golden and bubbling.
- 10. Let rest 10 minutes before serving. Garnish with fresh parsley.
Notes
Store covered in refrigerator for up to 4 days or freeze for up to 3 months. Adjust cayenne pepper to taste preference.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g