Description
This Chicken Spaghetti is a delightful blend of flavors with tender chicken, creamy cheese, and delicious spices, making it the perfect quick dinner option for families.
Ingredients
Scale
- 3 cups cooked chicken
- 1 pound spaghetti
- 1 teaspoon kosher salt
- 3 cups grated cheddar cheese
- 4 ounces cream cheese
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 1 cup chicken broth
- 1 (10 ounce) can diced tomatoes with green chiles
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
Instructions
- Preheat your oven to 350°F and spray a 9×13 inch casserole dish with cooking spray. Set the dish aside.
- Bring a large pot of water to a boil, then add the uncooked spaghetti and the kosher salt. Cook for one minute less than the package instructions indicate, then drain and set aside.
- In the same pot, mix together two cups of grated cheddar cheese, cream cheese, mushroom soup, chicken broth, diced tomatoes, onion powder, and garlic powder until well blended. Add the cooked chicken and spaghetti to the mix and stir.
- Pour the mixture into the prepared casserole dish and top with the remaining one cup of shredded cheese. Bake uncovered for 20 to 30 minutes or until the cheese on top melts and bubbles.
Notes
You can use leftover rotisserie chicken for convenience.
Feel free to add vegetables, such as bell peppers or spinach, for extra nutrition.
This dish can be made ahead of time and reheated for an easy weeknight dinner.
Nutrition
- Serving Size: 1 portion
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg