A delightful and creamy chicken spaghetti casserole, perfect for family dinners.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect bake.
In a large skillet over medium heat, melt the butter and sauté the onion, bell pepper, and garlic until softened.
Stir occasionally to prevent the garlic from burning.
Add the mushrooms, chopped tomatoes, and tomato sauce to the skillet. Season with salt and black pepper. Simmer for 10 minutes.
Let the sauce thicken slightly for better consistency.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Do not overcook the pasta as it will continue cooking in the oven.
In a casserole dish, layer half of the spaghetti, followed by half of the sauce. Sprinkle with half of the cheddar and parmesan cheese. Repeat the layers.
Ensure even layers for consistent flavor in every bite.
Pour the milk evenly over the casserole and sprinkle with paprika.
The milk adds creaminess to the dish as it bakes.
Bake uncovered in the preheated oven for 35-45 minutes, or until the top is golden and bubbly.
Check halfway through to ensure even baking.
Let the casserole cool for a few minutes before serving. Enjoy your creamy chicken spaghetti bake!
Allowing it to cool slightly helps the layers set for easier serving.
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