Ingredients
- 10 ounce can cream of chicken soup
- 10 ounce can cream of mushroom soup
- 2 cups sour cream
- 1/2 cup butter , melted
- 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound seasoned cooked chicken , chopped or shredded
- 1 pound thin spaghetti , cooked al dente
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Fresh chopped parsley , for garnish
Instructions
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Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray, set aside.
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In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
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Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
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Pour mixture into the prepared baking dish and sprinkle with the cheeses.
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Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
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Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.
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Serve and enjoy!
