Chicken Spaghetti

This creamy and cheesy Chicken Spaghetti is a comforting classic! Loaded with tender chicken, pasta, and a flavorful sauce, it’s perfect for a hearty weeknight dinner.

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Ingredients (Serves 6-8)

• 12 oz spaghetti, cooked and drained
• 2 cups cooked chicken, shredded (rotisserie works great)
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) Rotel tomatoes with green chilies, drained
• 1 cup chicken broth
• 2 cups shredded cheddar cheese, divided
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil (for greasing baking dish)
• Optional Garnish: Chopped parsley

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Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Cook Spaghetti:
   Cook spaghetti according to package directions until al dente. Drain and set aside.
3. Mix the Sauce:
   In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, Rotel tomatoes, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well blended.
4. Combine Ingredients:
   Add the cooked spaghetti, shredded chicken, and 1 1/2 cups of the shredded cheddar cheese to the sauce mixture. Toss everything until evenly coated.
5. Assemble the Casserole:
   Pour the spaghetti mixture into the prepared baking dish. Spread it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
6. Bake:
   Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
7. Serve:
   Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley if desired and serve warm.

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Tips

• Shortcut: Use pre-cooked rotisserie chicken for ease.
• Veggies: Add sautéed mushrooms, bell peppers, or peas for extra flavor.
• Cheese Options: Substitute cheddar with Monterey Jack or a cheese blend for variation.

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Nutrition Information (Per Serving)

• Calories: 420 kcal
• Carbohydrates: 35g
• Protein: 22g
• Fat: 21g
• Sodium: 790mg
• Fiber: 2g
• Sugar: 4g