Creamy Baked Chicken and Spaghetti Casserole
This comforting and creamy baked chicken and spaghetti casserole is a hearty and satisfying meal. Tender chicken, mushroom-infused sauce, and melted cheese come together for a delicious and easy-to-prepare dinner option.
Instructions
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1
In a large pot or Dutch oven, combine the chicken, condensed soup, chicken broth, chopped green pepper, onion, celery, dried parsley, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender.
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2
Preheat the oven to 325°F. Stir the cubed Velveeta cheese into the pot until it is melted and the mixture is smooth. Add the cooked and drained spaghetti and the sliced olives (if using), and stir to combine.
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3
Transfer the spaghetti mixture to a greased 11x7-inch baking dish. Cover and bake for 40 minutes. Uncover and bake for an additional 10 minutes, or until the casserole is hot and bubbly.
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4
To freeze for later, transfer one of the prepared casseroles to a greased 11x7-inch baking dish, cover, and freeze for up to 3 months. To use the frozen casserole, thaw it in the refrigerator for 24 hours, then bake as directed.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
