Amish Sister’s Secret Baked Chicken Spaghetti

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Description

This hearty and comforting casserole brings together tender chicken, spaghetti, and a rich creamy sauce, baked until golden and bubbly. It’s inspired by old-fashioned Amish recipes where simplicity meets flavor, making it the perfect dish for Sunday dinner, potlucks, or family gatherings. With a hint of cheese and a cozy baked finish, this Amish Sister’s Secret Baked Chicken Spaghetti will quickly become a family favorite.

Ingredients

  • 12 oz (340 g) spaghetti, cooked al dente

  • 3 cups cooked chicken breast, shredded or cubed

  • 1 can (10.5 oz) cream of mushroom soup

  • 1 can (10.5 oz) cream of chicken soup

  • 1 cup sour cream

  • 1 cup chicken broth (or reserved pasta water)

  • 1 medium onion, finely chopped

  • 1 green bell pepper, diced

  • 2 cloves garlic, minced

  • 2 cups shredded cheddar cheese (divided)

  • ½ cup grated Parmesan cheese

  • 2 tbsp butter or olive oil

  • 1 tsp paprika

  • ½ tsp black pepper

  • ½ tsp salt (adjust to taste)

  • ½ tsp dried thyme or oregano

  • Optional: ½ tsp crushed red pepper flakes (for a mild kick)

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook Pasta: Boil spaghetti in salted water until al dente. Drain and set aside.

  2. Prepare Sauce Base: In a skillet, melt butter and sauté onion, bell pepper, and garlic until soft and fragrant.

  3. Mix Sauce: In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, seasonings, and sautéed vegetables. Stir well.

  4. Combine: Add cooked spaghetti and shredded chicken to the sauce mixture. Toss until evenly coated.

  5. Layer in Casserole Dish: Spread half of the mixture into a greased 9×13-inch baking dish. Sprinkle with 1 cup cheddar cheese. Add remaining mixture on top.

  6. Top & Bake: Sprinkle with remaining cheddar cheese and Parmesan. Dust lightly with paprika.

  7. Bake: Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.

  8. Serve: Garnish with fresh parsley and serve warm with a side salad or bread.

 Notes

  • This recipe can be made ahead and refrigerated for up to 24 hours before baking.

  • Rotisserie chicken works great for convenience.

  • Can substitute spaghetti with penne, rotini, or egg noodles.

  • Add mushrooms, peas, or corn for extra veggies.

Tips

  • Use freshly shredded cheese for the best melt and flavor.

  • If you like it creamier, add an extra ½ cup sour cream.

  • For a crispier top, broil the casserole for 2–3 minutes after baking.

  • Freeze leftovers in airtight containers for up to 2 months.

Servings

Serves 6–8 people (depending on portion size).

Nutritional Info (per serving, approx. for 8 servings)

  • Calories: 430

  • Protein: 27 g

  • Carbohydrates: 38 g

  • Fat: 18 g

  • Saturated Fat: 9 g

  • Fiber: 2 g

  • Sodium: 780 mg

  • Sugar: 4 g

Health Benefits

  • Protein-rich from chicken, helping with muscle repair.

  • Comforting carbs from spaghetti provide energy.

  • Dairy ingredients supply calcium for bone health.

  • Vegetables like peppers and onions add vitamins and antioxidants.

  • Balanced meal when paired with a fresh salad.

❓ Q&A

Q: Can I make this without canned soup?
A: Yes! Use a homemade white sauce (butter, flour, milk, chicken broth) as a substitute.

Q: Can I make it gluten-free?
A: Use gluten-free pasta and a gluten-free soup alternative.

Q: How do I store leftovers?
A: Keep covered in the fridge for 3–4 days or freeze for up to 2 months.

Q: Can I add more spice?
A: Yes! Add jalapeños, cayenne, or hot sauce to the sauce mixture.

Q: What’s the best side dish for this?
A: A crisp garden salad, garlic bread, or roasted vegetables pair beautifully.

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