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Baked Chicken Spaghetti

Baked Chicken Spaghetti Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti, cooked and drained
  • 2 cups shredded cooked chicken
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup shredded low-moisture mozzarella cheese, divided

Method
 

  1. Preheat oven to 350°F. Melt butter in a skillet over medium heat. Sauté onion for 4–5 minutes until soft, then add garlic and cook 30 seconds. In a large bowl, whisk soup, sour cream, milk, garlic powder, pepper, and salt. Stir in onion mixture.
  2. Add cooked spaghetti and toss to coat. Fold in chicken, 1 cup cheddar, and 1/2 cup mozzarella.
  3. Butter a 9x13 dish and spread mixture evenly. Top with remaining cheeses. Bake uncovered 25–30 minutes until bubbly at the edges and melted on top.
  4. Broil 2–3 minutes until golden and speckled brown. Let rest 5 minutes, then serve.

Notes

Full-fat sour cream and whole milk make the creamiest sauce, so use them if you can. The mixture will look thin before baking; the spaghetti absorbs the liquid in the oven and leaves you with a velvety casserole. If the top browns too quickly under the broiler, move the dish to a lower rack.