Description
Indulge in the ultimate comfort food with this creamy and cheesy Chicken Spaghetti. A crowd-pleasing dish that’s perfect for family dinners or potlucks.
Ingredients
Scale
Spaghetti:
- 12 oz spaghetti
Chicken Mixture:
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup chicken broth or pasta water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Cook the spaghetti: Cook the spaghetti according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water (or use chicken broth).
- Prepare the chicken mixture: In a large bowl, combine the cream of mushroom soup, cream of chicken soup, Rotel, sour cream, 1 1/2 cups of shredded cheddar, garlic powder, onion powder, salt, and pepper. Stir in the shredded chicken and cooked spaghetti. Add the reserved pasta water or broth and mix well to combine.
- Bake: Transfer the mixture to a greased 9×13-inch baking dish and top with the remaining 1/2 cup of cheese. Bake for 25–30 minutes or until hot and bubbly.
- Serve: Garnish with chopped parsley and serve warm.
Notes
- You can add sautéed bell peppers, mushrooms, or a pinch of cayenne for extra flavor.
- This dish freezes well — assemble ahead and bake from frozen with an extra 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg