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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Whisk together the condensed cream of chicken soup, chicken broth, milk, salt, black pepper, and dried parsley in a large bowl until smooth.

Bring a large pot of salted water to a boil. Add the broken spaghetti and cook according to package directions until al dente. Drain well.

Combine the cooked chicken, sautéed onion and garlic, drained spaghetti, and the soup mixture in the large bowl. Stir gently until everything is evenly coated.

Pour the mixture into the prepared 9x13 inch baking dish, spreading it evenly.

In a small bowl, combine the shredded cheddar cheese, grated Parmesan cheese, melted butter, and panko bread crumbs. Mix well.

Sprinkle the cheese and bread crumb topping evenly over the chicken and noodle mixture in the baking dish.

Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy. Let stand for 5 minutes before serving.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Whisk together the condensed cream of chicken soup, chicken broth, milk, salt, black pepper, and dried parsley in a large bowl until smooth.

Bring a large pot of salted water to a boil. Add the broken spaghetti and cook according to package directions until al dente. Drain well.

Combine the cooked chicken, sautéed onion and garlic, drained spaghetti, and the soup mixture in the large bowl. Stir gently until everything is evenly coated.

Pour the mixture into the prepared 9x13 inch baking dish, spreading it evenly.

In a small bowl, combine the shredded cheddar cheese, grated Parmesan cheese, melted butter, and panko bread crumbs. Mix well.

Sprinkle the cheese and bread crumb topping evenly over the chicken and noodle mixture in the baking dish.

Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy. Let stand for 5 minutes before serving.
