Ingredients
Units
Scale
- 16 ounces spaghetti
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) can cream of mushroom soup
- 16 ounces sour cream
- 1 cup shredded Parmesan cheese
- 1 cup half and half (or whole milk)
- 1/4 cup melted butter
- 2 teaspoons Italian seasoning
- 2 teaspoons fresh chopped parsley + more for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded rotisserie chicken
- 2 cups shredded Colby jack cheese
- Kosher salt
- fresh cracked pepper
Instructions
- Heat oven to 350 degrees.
- Cook spaghetti according to package directions until al dente.
- While the pasta is cooking, combine cream of chicken soup, cream of mushroom soup, sour cream, Parmesan, half and half, melted butter, Italian seasoning, parsley, garlic powder, onion powder, and a few large pinches of salt and pepper in a large bowl.
- Add warm pasta and shredded chicken to the bowl and toss until everything is well combined and coated in the creamy sauce.
- Transfer to a large saute pan or a 9×13 white baking dish. Top with shredded cheese and cover tightly with foil.
- Bake for 30-35 minutes or until the cheese is melted and the edges are bubbly.
- Garnish with fresh parsley and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Equipment
Buy Now → Notes
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- Don’t overcook the pasta. Cook just until al dente so that it doesn’t get mushy once it’s baked in the oven.
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- Add veggies. Mix in sautéed mushrooms or peas for added texture and flavor. Use this recipe as a blueprint and add your family’s favorites.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 647
- Sugar: 3.9 g
- Sodium: 851.1 mg
- Fat: 32.1 g
- Carbohydrates: 56.2 g
- Fiber: 2.4 g
- Protein: 32.9 g
- Cholesterol: 99.2 mg
