Description

A creamy, cheesy, and comforting chicken spaghetti dish that’s perfect for busy weeknights. It’s simple to make and packed with flavor, making it a family favorite.

Ingredients

Units Scale

2 cups cooked chicken, shredded
8 oz spaghetti, cooked and drained
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, drained
1 cup chicken broth
2 cups shredded cheddar cheese
1/2 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon olive oil
Salt to taste

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Instructions

Preheat oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
In a large mixing bowl, combine cooked chicken, cooked spaghetti, sautéed onions, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, chicken broth, garlic powder, pepper, and 1 1/2 cups of shredded cheddar cheese. Mix well.
Transfer the mixture to a greased 9×13 inch baking dish.
Top with the remaining 1/2 cup of cheddar cheese.
Bake for 30 minutes or until the cheese is melted and bubbly.
Let sit for 5 minutes before serving.

Notes

You can use rotisserie chicken for added convenience.
Feel free to substitute with whole wheat or gluten-free pasta if preferred.
Add some red pepper flakes for a bit of heat.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 920mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg