Creamy Chicken and Mushroom Spaghetti Bake
Ingredients:
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup shredded Colby jack cheese (or any cheese available)
- 1/4 cup milk
- Salt and pepper to taste
- 1 onion, finely chopped
- 2 tomatoes, diced
- 8 oz spaghetti noodles
- 2 cups shredded cooked chicken thighs
- Olive oil for sautéing
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray or butter.
- Cook Spaghetti Noodles: Cook the spaghetti noodles according to the package instructions until they are al dente. Drain and set aside.
- Prepare Creamy Sauce: In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, shredded cheese, milk, salt, and pepper. Mix until well combined and set aside.
- Sauté Onions and Tomatoes: In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onions and cook until they are translucent and slightly caramelized. Then add the diced tomatoes and cook for another 2-3 minutes until they soften slightly. Remove from heat and set aside.
- Combine Ingredients: In a large mixing bowl, combine the cooked spaghetti noodles, shredded chicken thighs, sautéed onions, and tomatoes. Pour the creamy sauce over the mixture and gently toss until everything is evenly coated.
- Bake: Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle extra cheese on top if desired. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the edges are bubbly.
- Serve: Once baked, remove the dish from the oven and let it cool for a few minutes before serving. Serve hot and enjoy your creamy chicken and mushroom spaghetti bake!
This comforting and flavorful dish is perfect for a cozy family dinner or any occasion when you’re craving a hearty meal. Enjoy!
