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Preheat Oven and Cook Spaghetti: Preheat your oven to 350°F (175°C). Cook the spaghetti according to the package instructions, drain, and set aside.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Sauté the chopped onion, bell pepper (if using), and garlic until softened, about 5 minutes.
Combine the Sauce: In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, and 1 cup of shredded cheddar cheese. Stir in the cooked chicken, sautéed vegetables, cooked spaghetti, salt, pepper, and paprika. Mix until well combined.
Assemble the Casserole: Transfer the mixture into a greased 9x13-inch baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese on top.
Add Topping: For a crunchy topping, mix the breadcrumbs with the melted butter, then sprinkle over the top of the casserole.
Bake: Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbling and the cheese is melted and golden on top.
Serve: Let the casserole cool for a few minutes before serving. Enjoy with a side salad or your favorite vegetables.
Serving and Storage Tips:
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