Chicken Spaghetti Casserole with Broccoli

Chicken Spaghetti Casserole

No soup needed in this family fave Chicken Spaghetti Casserole with Broccoli. Using hummus to create a thick, rich sauce, it’s comfort food you can feel good serving your entire family.



8 ounces dry spaghetti (I used ALDI liveGfree brown rice spaghetti)
12 ounces fresh broccoli, cut into small florets (about 4 cups)
8 ounces fresh mushrooms, sliced
1 teaspoon olive oil
12 ounces cooked chicken, shredded
1 (10-ounce) container (about 1 1/4 cups) Sabra Original Hummus
1 cup milk
1 tablespoon Italian seasoning
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 ounces shredded part-skim mozzarella cheese
1/4 (1 ounce) cup grated parmesan cheese


  1. Preheat oven to 400 degrees F.
  2. Boil noodles according to package directions; add broccoli during the last 2 minutes. Drain. Place in large mixing bowl.
  3. Meanwhile, saute mushrooms in olive oil
  4. Combine noodles, broccoli, mushrooms, chicken and remaining ingredients (except for cheese) in a large bowl; mix well.
  5. Spray a 9-inch square baking dish with cooking spray. Spoon spaghetti mixture evenly into dish.
  6. Cover and cook for 45 minutes. Sprinkle with cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.