Step-by-Step Instructions
1. Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Lightly grease a -inch baking dish with non-stick cooking spray or butter.
2. Boil the Pasta
Bring a large pot of salted water to a boil. Cook the broken spaghetti according to package directions until al dente (about 1–2 minutes less than fully cooked, as it will continue cooking in the oven). Drain well, reserving ¼ cup of the hot pasta water.
3. Mix the Creamy Sauce
In a large mixing bowl, whisk together the cream of mushroom soup, 1 cup of the shredded cheese, and the reserved pasta water (or a splash of milk) until smooth. Season lightly with black pepper and garlic powder if desired.
4. Combine and Transfer
Fold the cooked spaghetti and shredded chicken into the soup and cheese mixture until everything is thoroughly coated. Transfer the mixture into your prepared baking dish, spreading it out evenly.
5. Top and Bake
Scatter the remaining ½ cup of shredded cheese evenly over the top of the casserole.
Bake uncovered for 20 to 25 minutes, or until the casserole is hot and bubbly around the edges and the top layer of cheese is melted and lightly golden browned.
6. Rest and Serve
Remove from the oven and let sit for 5 minutes to set slightly before serving. Garnish with chopped fresh parsley or extra parmesan if desired!
Pro-Tips for Success
-
Don’t Overcook the Spaghetti: Keep the pasta slightly firm during the initial boil so it absorbs the savory sauce in the oven without becoming mushy.
-
Texture Boost: If you want a crunchy topping without adding complicated steps, sprinkle ½ cup of crushed Ritz crackers or panko breadcrumbs over the cheese before baking
