Description
This Broccoli Chicken Spaghetti is a quick, creamy, and comforting casserole made with tender chicken, fresh broccoli, spaghetti noodles, and a cheesy sauce. It’s a perfect weeknight meal that’s family-friendly and easy to prepare.
Ingredients
- 12 oz spaghetti noodles
- 2 cups cooked chicken, shredded or chopped
- 4 cups broccoli florets, steamed
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (optional)
- 2 cups shredded cheddar cheese, divided
- 1/4 cup grated Parmesan cheese (optional for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Cook spaghetti according to package directions. Drain and set aside.
- Steam the broccoli until just tender and set aside.
- In a large bowl, mix together cream of mushroom soup, cream of chicken soup, sour cream, milk, garlic powder, onion powder, pepper, and salt.
- Stir in cooked chicken, steamed broccoli, 1 1/2 cups cheddar cheese, and cooked spaghetti. Mix until well combined.
- Pour mixture into a greased 9×13 inch baking dish.
- Top with remaining 1/2 cup cheddar cheese and Parmesan cheese if using.
- Bake uncovered for 30 minutes or until bubbly and cheese is melted.
- Remove from oven and let sit for 5 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Frozen broccoli can be used, just thaw and drain before using.
- Add red pepper flakes for a little heat.
- This dish freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
