Description
This easy chicken spaghetti is creamy, cheesy, and packed with flavor. A perfect comfort food dish that’s quick to whip up for a family dinner!
Ingredients
Scale
- 12 oz spaghetti, cooked and drained
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup chicken broth
- 2 cups shredded cheddar cheese (divided)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the Sauce: In a large bowl, mix together the cream of chicken soup, cream of mushroom soup, diced tomatoes, chicken broth, garlic powder, onion powder, and 1 1/2 cups of cheddar cheese. Season with salt and pepper.
- Combine Ingredients: Add the cooked spaghetti and shredded chicken to the sauce mixture. Toss until everything is evenly coated.
- Assemble the Casserole: Pour the spaghetti mixture into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheddar cheese.
- Bake: Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve: Let cool slightly before serving. Enjoy your creamy chicken spaghetti!
Notes
- For a spicy kick, use spicy diced tomatoes or add a pinch of cayenne pepper.
- Rotisserie chicken works great for this recipe for quick prep.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450 kcal
- Fat: 19g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g