This Layered Chicken Spaghetti Italian Casserole will liven up your next dinner with a twist on all of the classic Italian spaghetti flavors your family loves.
Author:Addie Gundry
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:Serves 6
Category:Entrées
Ingredients
Scale
8 ounces thin spaghetti
2 cups chopped cooked chicken
2 (10.75-ounce) cans cream of mushroom soup
1 (10-ounce) can diced tomatoes
1 cup sour cream
1/4 teaspoon freshly ground black pepper
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
1 cup Italian-style bread crumbs
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350 degrees F and lightly coat a 9 × 13-inch baking dish with cooking spray.
Bring a large pot of water to a boil, add the spaghetti, and cook until al dente. Drain and return to the pot. Add the chicken, soup, tomatoes, sour cream, and pepper, and stir to combine. Transfer to the baking dish, cover with foil, and bake for 30 minutes. Remove the foil, and sprinkle both cheeses over the top, then sprinkle the bread crumbs over the cheese.
Drizzle the melted butter over the bread crumbs, return to the oven, and bake until the cheeses have melted and the bread crumb topping is golden brown. Serve.
Notes
To cook the chicken: place 2 medium boneless, skinless chicken breasts on a baking sheet and bake at 350 degrees F for 30 minutes. Remove from the oven and shred.
