Ingredients
Equipment
Method
- Begin by preheating your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter. This simple step prevents sticking and ensures your casserole slides out beautifully when it's time to serve.
- If you haven't already, cook your chicken breasts or thighs until they are thoroughly cooked through. You can boil, bake, or pan-fry them. Once cooked, allow the chicken to cool slightly, then shred it using two forks or by placing it in a stand mixer with the paddle attachment. This shredding process ensures the chicken integrates seamlessly into the creamy sauce.1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- Cook your spaghetti according to the package instructions until it reaches al dente. Be sure not to overcook it, as it will continue to cook in the casserole. Drain the spaghetti thoroughly and set it aside.1 (16 ounce) package spaghetti, cooked according to package directions and drained
- In a large mixing bowl, combine the condensed cream of mushroom soup and the condensed cream of chicken soup. Add the milk and sour cream to the bowls, stirring until you have a smooth, homogenous mixture. These soups form the luscious, creamy foundation of our casserole.1 (10.5 ounce) can condensed cream of mushroom soup, 1 (10.5 ounce) can condensed cream of chicken soup, 1 cup milk, 1/2 cup sour cream
- To the soup mixture, add the shredded cooked chicken, drained spaghetti, chopped pimento peppers (if using), chopped fresh parsley, garlic powder, onion powder, and cayenne pepper. Stir everything together gently but thoroughly, ensuring all components are well-coated with the creamy sauce.1 pound boneless, skinless chicken breasts or thighs, cooked and shredded, 1 (16 ounce) package spaghetti, cooked according to package directions and drained, 1/4 cup chopped pimento peppers (optional, for extra Southern flair), 1/4 cup chopped fresh parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- Now it's time to season. Add salt and freshly ground black pepper to the mixture. Taste a small spoonful of the mixture and adjust the seasonings as needed. Remember, the canned soups and cheese will add saltiness, so season judiciously.to taste Salt and freshly ground black pepper
- Pour the entire mixture into your prepared baking dish, spreading it evenly. Make sure the spaghetti and chicken are distributed throughout the dish.
- Sprinkle the shredded cheddar cheese (or your cheese blend) evenly over the top of the spaghetti mixture. For an extra crispy topping, you can mix the crushed buttery crackers or panko breadcrumbs with a tablespoon of melted butter before sprinkling them over the cheese.1 cup shredded cheddar cheese or a cheddar-Monterey Jack blend, 1/4 cup crushed buttery crackers or panko breadcrumbs (for topping)
- Place the baking dish in the preheated oven. Bake for about 25-30 minutes, or until the casserole is hot, bubbly around the edges, and the cheese on top is melted and lightly golden brown.
- Once baked, carefully remove the casserole from the oven. Let it rest for about 5-10 minutes before serving. This resting period allows the flavors to meld and the casserole to set slightly, making it easier to spoon out. Garnish with a little extra fresh parsley if desired.
Notes
This casserole stores beautifully and can be refrigerated for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or microwave individual servings on 50% power. It can also be frozen for 2-3 months.