Description
A creamy, cheesy baked pasta casserole with shredded chicken, topped with a crunchy breadcrumb crust.
Ingredients
- 8 oz spaghetti
- 2 cups cooked shredded chicken
- 2 cups cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup frozen peas and carrots
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente, drain and set aside.
- In a large bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, milk, cheddar cheese, frozen peas and carrots, garlic powder, onion powder, and salt and pepper to taste. Mix until everything is evenly coated.
- Grease a baking dish and transfer the mixture into it, spreading it out evenly.
- Sprinkle breadcrumbs evenly over the top to create a crunchy finish when baked.
- Bake for 25–30 minutes, or until the topping is golden and the casserole is bubbly around the edges.
- Allow the baked casserole to cool slightly for 5–10 minutes before serving.
Notes
For a lighter version, substitute milk with unsweetened almond or oat milk. For gluten-free options, use certified gluten-free pasta and breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian