Description
This easy and delicious chicken spaghetti recipe combines tender chicken, spaghetti noodles, and a creamy, cheesy sauce for a comforting and satisfying meal that’s perfect for any night of the week.
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
- 1/2 cup chicken broth
- 2 cups shredded cheddar cheese, divided
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat and sauté chopped onion 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, 1 1/2 cups of cheddar cheese, garlic powder, salt, and pepper.
- Mix until well combined and transfer to a greased 9×13-inch baking dish.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake uncovered for 30–35 minutes, or until the cheese is bubbly and lightly golden.
- Let rest for 5 minutes before serving.
Notes
- You can use rotisserie chicken to save time.
- Add a pinch of red pepper flakes for a spicier kick.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg