Ingredients
Scale
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 8 oz spaghetti (or any pasta of your choice)
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup milk (or chicken broth for a lighter version)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Boil the spaghetti according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes until soft and slightly browned.
- Stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk. Cook for 2-3 minutes until smooth and heated through.
- Mix in the cooked chicken and half of the Monterey Jack cheese. Cook for another 2-3 minutes until cheese melts and chicken is warmed.
- Toss the drained pasta into the skillet with the sauce. Stir until well-coated and combined.
- Optional: Preheat your oven to 350°F (175°C). Transfer the mixture to a greased 9×13-inch baking dish. Top with remaining Monterey Jack and cheddar cheese. Bake for 20-25 minutes until melted and bubbly.
- Garnish with fresh parsley and serve warm.
Notes
For best flavor, use high-quality cheeses and fresh vegetables. Leftovers can be stored in the refrigerator for up to three days or frozen for up to two months. Reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg