Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
2. Cook the Spaghetti
Cook the spaghetti according to the package directions until al dente. Drain and set aside.
3. Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and garlic, and sauté for 3-5 minutes until softened and fragrant.
4. Make the Sauce
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, and sour cream. Whisk until smooth.
Stir in garlic powder, onion powder, paprika, salt, and pepper.
Add the sautéed vegetables and shredded chicken to the sauce mixture and stir to combine.
5. Assemble the Casserole
In the same bowl, add the cooked spaghetti and 1 cup of shredded cheddar cheese. Toss everything together until the spaghetti is evenly coated with the sauce.
Transfer the mixture to the prepared baking dish and spread it out evenly.
6. Top with Cheese
Sprinkle the remaining ½ cup of cheddar cheese and Parmesan cheese over the top of the casserole.
For an extra crispy topping, sprinkle some crushed crackers or breadcrumbs over the cheese.
7. Bake the Casserole
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
If you want a golden-brown top, switch to the broiler for the last 2-3 minutes of baking, but watch closely to prevent burning.
8. Serve
Let the casserole cool for a few minutes before serving.
Garnish with fresh parsley for a pop of color if desired.
Tips for Success
Use rotisserie chicken: For a quick and easy option, use rotisserie chicken. It saves time and adds extra flavor.
Add veggies: You can add other vegetables like peas, carrots, or mushrooms to make the dish heartier.
Prep ahead: This casserole can be assembled a day in advance. Just cover it tightly and refrigerate until you’re ready to bake.
