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 of your choice)
- Splash of milk (about 1/4 cup)
- Seasoning to taste (such as salt, pepper, garlic powder, and Italian seasoning)
- 1 small onion, diced
- 1 tomato, diced
- 8 oz spaghetti noodles, cooked according to package instructions
- 2 cups cooked and shredded chicken thighs
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, shredded cheese, splash of milk, and seasoning to taste. Mix until well combined.
- In a skillet, sauté the diced onions and tomatoes until they are softened and slightly caramelized.
- Cook the spaghetti noodles according to the package instructions until they are al dente. Drain and set aside.
- Add the cooked spaghetti noodles, shredded chicken thighs, and sautéed onions and tomatoes to the bowl with the creamy soup mixture. Stir until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the mixture is hot and bubbly.
- Remove the foil and continue baking for an additional 5-10 minutes, or until the top is golden brown and slightly crispy.
- Once done, remove from the oven and let it cool for a few minutes before serving.
- Serve hot and enjoy your creamy chicken and mushroom spaghetti bake!
