Creamy Chicken Spaghetti Casserole

 Creamy Chicken Spaghetti Casserole

Ingredients:

– 12 ounces spaghetti
– 2 cups cooked chicken, shredded
– 1 can (10.5 oz) cream of chicken soup
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup sour cream
– 1 cup chicken broth
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1 cup chopped onion
– 1 cup chopped bell pepper
– 1 cup chopped mushrooms (optional)
– Fresh parsley, chopped (for garnish)

Instructions:

1. **Preheat Oven**: Preheat your oven to 350°F (175°C).

2. **Cook Pasta**: Cook the spaghetti according to package instructions until al dente. Drain and set aside.

3. **Sauté Vegetables**: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and mushrooms (if using). Sauté until the vegetables are tender, about 5-7 minutes.

4. **Mix Ingredients**: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, black pepper, and salt. Stir in the shredded chicken and sautéed vegetables.

5. **Combine Pasta and Sauce**: Add the cooked spaghetti to the sauce mixture and stir until the pasta is well coated.

6. **Assemble Casserole**: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the top with mozzarella cheese and Parmesan cheese.

7. **Bake**: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

8. **Garnish and Serve**: Remove from the oven and garnish with fresh parsley. Let cool slightly before serving.

Enjoy your creamy chicken spaghetti casserole! Let me know if you need any modifications or additional recipes.