Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (16 ounce) package spaghetti
- 1 (24 ounce) jar of your favorite spaghetti sauce
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
Instructions
- Step 1: Cook spaghetti according to package directions. Drain and set aside.
- Step 2: While spaghetti is cooking, cook chicken in a large skillet over medium-high heat until cooked through and no longer pink. Drain off any excess grease.
- Step 3: Stir in spaghetti sauce, cream of mushroom soup, and milk into the skillet with the cooked chicken. Bring to a simmer and cook for 5 minutes, stirring occasionally, until heated through and slightly thickened.
- Step 4: Add the cooked spaghetti to the skillet and stir to combine.
- Step 5: Stir in mozzarella and Parmesan cheese until melted and sauce is creamy. Stir in oregano.
- Step 6: Serve immediately.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For reheating, add a splash of milk or water to prevent the sauce from drying out before microwaving or baking.
- Serve with a side of crusty garlic bread for a truly satisfying meal.
- To deepen the flavor, sauté some finely chopped onions and garlic with the chicken before adding the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American