My mama used to make this weekly for us growing up. I'm so happy I found this recipe as it is very similar to her version, if not better



7 oz spaghetti

2 cups cooked chicken, chopped

8 ounces cheddar cheese, shredded

1/2 cup bell peppers (any color you fancy)

1 onion, finely diced

2 cans (10.75-oz each) cream of mushroom soup

1 cup milk

1 tablespoon butter

Salt and pepper, to season

1/2 cup jack cheese, shredded

Optional: Toss in mushrooms or celery for added texture.


Preheat the oven to a toasty 350°F.

Prepare the spaghetti following the packet's guidelines until it's perfectly al dente.

Using a skillet, melt butter and sauté the veggies. In another bowl, blend the milk and mushroom soup to get a smooth mixture. Pour this into the skillet.

Incorporate the cheddar cheese, stirring till it's perfectly melted. Mix in the chicken, followed by the spaghetti.

Transfer this heavenly mixture to a 9x13 inch baking dish you've lightly greased.

As a finishing touch, generously sprinkle the jack cheese on top.

Using aluminum foil, cover the dish and bake for about 30 minutes. The cue to take it out? The enticing bubbling of the casserole.

Dive into this heartwarming Chicken Spaghetti Casserole and relish every bite! It's comfort on a plate, after all.