Description
A creamy, cheesy, and flavorful chicken spaghetti recipe that’s easy to prepare and perfect for a comforting family meal.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 8 oz spaghetti
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies (Rotel), drained
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C).
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and green bell peppers, sauté until softened.
- Add shredded chicken, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, garlic powder, salt, and pepper. Stir well to combine.
- Add cooked spaghetti and 1 cup shredded cheddar cheese to the mixture. Stir until everything is evenly combined.
- Pour the mixture into a greased 9×13 inch baking dish. Top with the remaining 1 cup of shredded cheddar cheese.
- Bake for 25-30 minutes or until bubbly and cheese is melted.
- Remove from oven and let it rest for 5 minutes before serving.
Notes
- You can use rotisserie chicken for a quicker prep.
- Try adding mushrooms or olives for extra flavor.
- Adjust the spice level by choosing mild or hot diced tomatoes with chilies.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg