Why You’ll Love This Recipe

• 🧀 Creamy, cheesy, and deeply comforting
• ⏱️ 20 minutes prep, then bake
• 💛 One dish = easy cleanup
• 💸 Costs under $10—feeds 6–8 generously
• 🌾 Naturally nut-free & easily gluten-free (use GF pasta)

Ingredients You’ll Need

For the Sauce:

• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (10.5 oz) can condensed cream of mushroom soup (or cream of chicken)
• 1 (10 oz) can tomato soup (or diced tomatoes + ½ tsp sugar)
• 1 cup (240ml) chicken broth
• 2 cups (8 oz) shredded cheddar cheese, divided
• ½ tsp dried thyme
• ¼ tsp black pepper
• • Cover with foil; bake at 350°F (175°C) for 20 minutes.
  • Uncover; bake 5–10 minutes more until bubbly and golden.

  • 💡 Pro Tips:

    • Use rotisserie chicken for fastest prep.
    • Don’t overcook pasta—it finishes baking in the oven.
    • Freshly shred cheese—pre-shredded won’t melt as smoothly.Let rest 5 minutes before serving.Optional: pinch of cayenne for warmth
      • 8 oz (225g) spaghetti, cooked al dente
      • 2½ cups (350g) cooked chicken, shredded or diced
      • Extra cheese for topping

    Step-by-Step Instructions (Creamy, Hearty, Foolproof)

    1. Make the Sauce

    • Melt butter in a skillet over medium heat.
    • Sauté onion until soft (3–4 mins); add garlic, cook 1 minute.
    • Stir in cream of mushroom soup, tomato soup, chicken broth, 1½ cups cheddar, thyme, pepper, and cayenne (if using).
    • Simmer 3–5 minutes until slightly thickened.

    2. Combine & Assemble

    • In a large bowl, mix cooked spaghetti, chicken, and sauce.
    • Pour into a greased 9×13-inch baking dish.
    • Top with remaining ½ cup cheddar.

    3. Bake to Perfection

  Serving Suggestions

  • 🥖 With garlic bread or buttery crackers
  • 🥗 Side salad: Simple green salad with ranch or vinaigrette
  • 🌶️ Spicy kick: Hot sauce or pickled jalapeños on top

  Make-Ahead & Storage Tips

  • Fridge: Assemble unbaked; refrigerate up to 24 hours. Add 5–10 mins to bake time.
  • Freeze: Freeze baked or unbaked (thaw overnight before baking).
  • Leftovers: Keep up to 4 days—reheat covered in oven.

  Frequently Asked Questions

  Q: Gluten-free?
  A: Yes! Use GF spaghetti and GF cream soup (like Health Valley).
  Q: No canned soup?
  A: Make a roux: 2 tbsp butter + 2 tbsp flour + 1½ cups milk + 1 cup pureed tomatoes.
  Q: Can I use turkey?

  A: Absolutely—leftover Thanksgiving turkey works great!

  Q: Too tangy?
  A: Add ½ tsp sugar to balance the tomato acidity.

  ❤️ The Heart of the Dish

  Chicken Spaghetti isn’t fancy—but it’s honest, hearty, and full of soul. It’s what grandmothers made to stretch a roast chicken into two meals, and what still brings families together today.
  So toss that pasta, stir that sauce, and bake with love. Because the best meals aren’t complicated—they’re creamy, cheesy, and made with love.