Ingredients
12 ounces of spaghetti
2 cups cooked chicken, shredded
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup butter
1 small onion, finely chopped
1 clove garlic, minced
1 cup sliced mushrooms
1 cup frozen peas
Salt and pepper to taste
1 tablespoon dried Italian seasoning
1/2 cup breadcrumbs
Directions
1. Preheat your oven to 350°F (175°C).
2. Cook the spaghetti according to package directions until al dente. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Sauté the onions and garlic until they’re fragrant and translucent, about 5 minutes.
4. Add the mushrooms to the skillet and cook until they’re soft, about another 5 minutes.
5. In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth. Mix until smooth.
6. Stir in the cooked chicken, sautéed vegetables, frozen peas, Parmesan cheese, Italian seasoning, and salt and pepper. Mix well.
7. Add the cooked spaghetti to the mixture and toss until the pasta is well coated.
8. Pour the mixture into a greased 9×13-inch baking dish. Top with the shredded mozzarella cheese and breadcrumbs.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling.

10. Let it cool slightly before serving. Enjoy the creamy goodness!
Variations & Tips
For a richer flavor, you can use half-and-half or heavy cream in place of the chicken broth. If you’re not a fan of mushrooms, substitute with diced bell peppers or another vegetable of your choice. For a crunchy topping, mix the breadcrumbs with a little melted butter before sprinkling on top. You can also add some cooked bacon or ham for an extra savory twist.