Description
A comforting casserole that combines creamy cheese with smoky bacon and tender chicken, perfect for busy weeknights and family gatherings.
Ingredients
Scale
- 8 oz spaghetti
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or cubed
- 4 slices bacon, cooked and crumbled
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup chicken broth or milk
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti just until al dente, about 8–9 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add diced onions and sauté until translucent, about 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
- Reduce heat to low. Stir in the cream of chicken soup, sour cream, and chicken broth. Mix until smooth. Add smoked paprika, salt, and pepper, then fold in cooked chicken and crumbled bacon.
- In a large bowl, mix the cooked spaghetti with the sauce mixture until well-coated.
- Transfer the mixture into a greased 9×13-inch baking dish. Top with Monterey Jack and cheddar cheese.
- Preheat oven to 350°F (175°C). Bake uncovered for 25–30 minutes, or until cheese is bubbly and slightly golden on top.
- Let the casserole rest for 5–10 minutes before serving.
Notes
Use rotisserie chicken for convenience and extra flavor. For a spicy twist, add diced jalapeños or green chilies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg