Ingredients:

  • 1 pound (450g) spaghetti
  • 1 tablespoon (15ml) olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 (10.75 ounce/305g) can condensed cream of mushroom soup
  • 1 (10.75 ounce/305g) can condensed cream of chicken soup
  • 1 (10 ounce/283g) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (4 ounce/113g) can chopped mushrooms, drained
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 2 cups (475ml) cooked, shredded chicken (about 1.5 pounds/680g boneless, skinless chicken breasts)
  • 1 cup (115g) shredded cheddar cheese
  • 1/2 cup (55g) grated Parmesan cheese
  • 1/4 cup (60ml) chopped fresh parsley, for garnish (optional)

Instructions:

  1. Cook spaghetti according to package directions until al dente. Drain and set aside.
  2. While spaghetti cooks, heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, diced tomatoes and green chilies, mushrooms, salt, and pepper.
  4. Add the cooked spaghetti, sautéed vegetables, and shredded chicken to the sauce mixture. Stir until well combined.
  5. Pour the spaghetti mixture into a greased 9x13 inch baking dish.
  6. Sprinkle cheddar cheese and Parmesan cheese evenly over the top.
  7. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until heated through and the cheese is melted and bubbly. This is a perfect baked chicken spaghetti recipe.
  8. Let cool for a few minutes before serving. Garnish with fresh parsley, if desired.