Ingredients
Scale
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Boil the spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and mushrooms. Sauté for 5–7 minutes until soft and slightly browned.
- Stir in cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2–3 minutes until smooth and heated through.
- Mix in cooked chicken and 1/2 cup of Monterey Jack cheese. Cook for another 2–3 minutes until cheese melts and chicken is warmed.
- Toss the cooked pasta into the skillet with the sauce. Mix well to coat.
- Preheat oven to 350°F (175°C). Transfer pasta mixture to a greased 9×13-inch baking dish. Top with remaining Monterey Jack and cheddar cheese.
- Bake for 20–25 minutes until cheese is melted and bubbly. Garnish with fresh parsley and serve warm.
Notes
Use medium heat when combining sauce ingredients to prevent curdling. Reserve a little pasta water if the sauce is too thick. Season cautiously, as the canned soup and cheeses are already salty.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Low-Fat Options Available
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg