Directions:
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Sauté the chopped onion and garlic until fragrant and translucent, about 5 minutes.
- Add the mushrooms to the skillet and cook until soft, about another 5 minutes.
- In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth. Stir until smooth and well blended.
- Stir in the cooked chicken, sautéed vegetables, frozen peas, Parmesan cheese, and Italian seasoning. Season with salt and pepper to taste. Mix well.
- Add the cooked spaghetti to the mixture and toss until the pasta is fully coated.
- Pour the entire mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella cheese and breadcrumbs.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
- Let the casserole cool slightly before serving. Enjoy the creamy goodness!
Variations & Tips:
- For a richer flavor, swap the chicken broth with half-and-half or heavy cream.
- Not a fan of mushrooms? Swap them for diced bell peppers or another vegetable you like.
- For extra crunch, toss the breadcrumbs with a little melted butter before sprinkling them on top.
- For an added savory twist, stir in some cooked bacon or diced ham to the mixture.
- You can also sprinkle some fresh herbs like parsley or thyme for a bit of freshness.
