This Chicken Spaghetti made with Daisy Sour Cream and Daisy French Onion Dip is the ultimate in comfort food that brings creamy, cheesy goodness to the dinner table. This easy family favorite combines shredded chicken, hearty spaghetti, and a rich, flavorful sauce made with Daisy Sour Cream and Daisy French Onion Dip for a delicious twist on a classic recipe.

Daisy Sour Cream adds a smooth, creamy texture while Daisy French Onion Dip brings savory onion flavor that makes every bite extra satisfying. Perfect for busy weeknights, cozy family dinners, or potluck gatherings, this Chicken Spaghetti is a simple way to turn everyday ingredients into a warm and comforting meal everyone will love.

• Dry Spaghetti (16 ounces): The perfect starchy canvas that absorbs the savory sauce.
• Cream of Chicken Soup (1 can): Acts as a rich and savory binder and starter sauce and adds additional chicken flavor.
• Cream of Mushroom Soup (1 can): Acts as a rich and savory binder and starter sauce and adds a mild mushroom flavor.
• Daisy French Onion Dip (1/2 cup): Adds a rich, creamy texture and savory, caramelly onion flavor without requiring chopping and caramelize onions from scratch.
• Daisy Sour Cream (1/2 cup): Provides a rich, velvety, creamy, slightly tangy flavor that balances the other flavors.
• Tomatoes with Green Chilies (1 can): Provide acidity, sweetness and an earthy spiciness to the casserole.
• Shredded Cheddar (3 cups): Binds other ingredients together and adds a savory, salty tang to the casserole.
• Chicken Broth (1 cup): Adds moisture and a rich, savory flavor.
• Freshly Ground Black Pepper (1 teaspoon): Delivers a sharp, pungent, and earthy heat.
• Cubed Chicken (3 cups): The main protein component to the casserole that absorbs the other flavors and pairs perfectly with the pasta and creamy sauce.

• For best results, make sure to salt your pasta water and cook pasta just to al dente.
• Any type of dry pasta may be used. Feel free to use whatever you have on hand.
• Any condensed creamy soup will work well in this recipe. Feel free to use cream of celery or cream of cheddar in place of the chicken and mushroom.
• Alternatively, feel free use an additional ½ cup of sour cream plus an additional ½ cup of chicken broth in place of each can of condensed soup.
• Chunky salsa or picante may be used in place of canned tomatoes with green chilies.
• Any type of shredded cheese may be used in place of the cheddar cheese. Good alternatives are Swiss, Monterey Jack, or Gruyere. Freshly shredded cheeses melts better than pre-shredded cheese.
• Vegetable broth or water may be used in place of the chicken broth.
• Store-bought rotisserie chicken adds incredible flavor and saves significant prep time. It’s a great shortcut for busy weeknights. Remaining rotisserie chicken may be stored in an airtight zip-top freezer bag for up to 3 months, or in the refrigerator for 3-4 days.
• Feel free to add some savory aromatics such as sauteed diced celery, diced bell peppers, diced onions, minced garlic, or sliced mushrooms.
• Add some veggies! Try throwing in a handful of fresh spinach, frozen peas, frozen carrots, cubed squash or cubed sweet potatoes.
• For a slight burst of heat, try mixing in a pinch of Cajun or Creole seasoning, red pepper flakes, a dash of hot sauce, a freshly minced jalapeno or chopped pimento peppers.
• Want to add some crunch? Mix the cheese topping with Panko breadcrumbs or crushed butter crackers.
• Tasty variations: try mixing in a block of softened cream cheese and a packet of Italian seasoning, or try adding salsa and a packet of taco seasoning.
• This is a fantastic make-ahead meal. To freeze, assemble, cover tightly, and store in the freezer for up to 3 months. When ready to bake, simply pop in the oven and add 15-20 minutes to the baking time.

1. Preheat the oven to 350°F. Spray a 9/x13-inch baking dish with nonstick spray.
2. Cook the spaghetti to al dente per the package directions.
3. Meanwhile, combine both cans of soup, dip, sour cream, tomatoes, 2 cups shredded cheddar cheese, chicken broth, and ground black pepper.
4. Add the chicken and cooked spaghetti. Mix until evenly combined and pour into the baking dish.
5. Top with the remaining cheese. Bake for 35-45 minutes or until the edges are bubbly. If browning too quickly, cover loosely with foil.