Chicken Little Bake

  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground chicken
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 (10.25 oz.) cans cream of chicken soup
  • 1/3 cup sour cream
  • 1 1/2 cups sharp cheddar cheese, grated, divided
  • 1/2 cup mozzarella cheese, grated
  • 4 oz. American cheese, finely chopped
  • 1 cup whole milk
  • 1 cup low-sodium chicken broth
  • 1 pound spaghetti noodles, cooked according to package directions
  • kosher salt and freshly ground pepper, to taste
  • For the topping:
  • 2/3 cup panko breadcrumbs
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon dried parsley
  1. Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Heat olive oil in a large pan or skillet over medium-high heat and cook chicken until fully browned and no longer pink.
  3. Season generously with salt and pepper, then stir in garlic and onion powders.
  4. Once combined, mix in chicken soup, sour cream, 3/4 cup cheddar cheese, mozzarella cheese and American cheese, then stir in milk and chicken broth.
  5. Once cheeses have fully melted and mixture is combined, stir in cooked spaghetti.
  6. In a small bowl, whisk together breadcrumbs, parsley and melted butter.
  7. Transfer spaghetti mixture to greased baking dish, then top with remaining cheddar cheese and breadcrumb topping.
  8. Place baking dish in oven and bake for 40 minutes, or until cheese is melted and bubbly.