A delightful and creamy chicken spaghetti bake that combines tender chicken, flavorful vegetables, and a cheesy topping for a comforting meal.
Cook the spaghetti in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
In a sauté pan, melt the butter over medium heat and cook the onion, celery, and bell pepper until softened.
Cook the vegetables until they are just tender to retain some texture.
In a mixing bowl, combine the cooked spaghetti, sautéed vegetables, shredded chicken, cream of mushroom soup, salt, and black pepper.
Mix thoroughly to ensure even distribution of the sauce and ingredients.
Transfer the mixture to a greased casserole dish and spread it out evenly.
Use a spatula to press the mixture gently for a uniform layer.
Sprinkle the shredded cheddar cheese evenly over the top.
For a golden crust, use a mix of cheddar and Parmesan cheese.
Bake in a preheated oven at 350°F for 30 minutes or until bubbly and golden on top.
Let the casserole rest for 5 minutes before serving to set the layers.
Serve warm and enjoy your creamy chicken spaghetti bake.
Garnish with fresh parsley for a pop of color and flavor.
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