Chicken Spaghetti Casserole

  • 1 tablespoon extra virgin olive oil
  • 1/2 medium onion finely chopped (about 1/2 cup)
  • 2 bell peppers finely chopped (about 1 cup)
  • 1 garlic clove finely chopped/pressed
  • 1 pound skinless chicken breasts cubed
  • 2 cans 10.5 oz. each cream of chicken soup (condensed)
  • 4 cups chicken broth or water
  • 1 pound spaghetti
  • Salt and Pepper
  • 2 cups shredded Colby jack cheese
  • Optional toppings: crumbled bacon 1/4 lb. cooked/crumbled and/or fresh parsley
  1. Press the “Sauté” setting on a 6 qt. pressure cooker and add in olive oil. Add in onion and bell pepper and sauté for 4 minutes, stirring occasionally. Add in garlic and cubed chicken breast and sauté for another 2 minutes. Make sure no chicken is stuck to the bottom of the pressure cooker.
  2. Spoon the contents of 2 cans of cream of chicken soup into the pressure cooker and pour in 4 cups of chicken broth (or water). Stir to combine.
  3. Break dry/uncooked spaghetti in half and put into the pressure cooker. Gently press the spaghetti down so that the spaghetti is mostly covered by liquid. Add a generous pinch of salt and pepper. Do not stir dry spaghetti, space will be tight.
  4. Seal the pressure cooker lid and set the pressure cooker to “High Pressure” for 8 minutes.
  5. Flip the valve to release the pressure (quick release) and when the pressure subsides open the lid and stir in 1 cup of cheese. Sprinkle remaining cup of cheese on top and let sit for 2-3 minutes, until it has melted. Contents of the pressure cooker will thicken as it sits with the lid off, so if it seems like there’s a little too much liquid, let it sit with the lid off for a few additional minutes. Serve and enjoy!


Optional: top finished dish with crumbled bacon and fresh parsley, if desired.
I like using red/orange/yellow bell peppers for this recipe as they tend to be slightly milder/sweeter in flavor than green bell peppers, but green bell peppers work as well!