Description
A creamy and cheesy pasta casserole that’s easy to prepare, perfect for family meals or potlucks.
Ingredients
- 10 oz can cream of chicken soup
- 10 oz can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter, melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken, chopped or shredded
- 1 pound thin spaghetti, cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 350°F and coat a 9×13 baking dish with nonstick cooking spray.
- In a large bowl, whisk together both cans of soup, sour cream, melted butter, chicken broth, salt, pepper, and garlic powder until smooth.
- Add the peas, chopped chicken, and cooked spaghetti to the sauce, tossing until fully coated.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle mozzarella, cheddar, and Parmesan cheeses over the top.
- Cover with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes until cheese is melted and bubbly.
- Remove from the oven and sprinkle with fresh parsley. Let stand for 5-10 minutes before serving.
Notes
This casserole can be assembled the night before and refrigerated. Cover tightly with foil to refrigerate and add 15 minutes to baking time if starting cold. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American