👉Creamy Chicken and Mushroom Spaghetti Bake

Creamy Chicken and Mushroom Spaghetti Bake


  • 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


  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
  2. 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.
  3. In a skillet, sauté the diced onions and tomatoes until they are softened and slightly caramelized.
  4. Cook the spaghetti noodles according to the package instructions until they are al dente. Drain and set aside.
  5. 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.
  6. Pour the mixture into the prepared baking dish and spread it out evenly.
  7. 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.
  8. Remove the foil and continue baking for an additional 5-10 minutes, or until the top is golden brown and slightly crispy.
  9. Once done, remove from the oven and let it cool for a few minutes before serving.
  10. Serve hot and enjoy your creamy chicken and mushroom spaghetti bake!


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