Description
Chicken Spaghetti is a creamy, cheesy baked casserole made with shredded chicken, Rotel tomatoes, and tender spaghetti. Ready in 45 minutes, this comforting dinner is perfect for busy weeknights and family meals.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces spaghetti noodles, cooked al dente
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounce can Rotel tomatoes, drained
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cook spaghetti in salted water until al dente, drain, and set aside.
- In a large bowl, whisk together chicken broth, sour cream, cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, garlic powder, onion powder, salt, and black pepper.
- Stir in shredded chicken, cooked spaghetti, and 1 cup of shredded cheddar cheese until evenly combined.
- Pour mixture into prepared baking dish and spread evenly.
- Sprinkle remaining 1 cup of shredded cheddar cheese over the top.
- Bake for 30 to 35 minutes until cheese is melted and casserole is bubbly.
- Let cool for 5 minutes before serving.
Notes
- Assemble the casserole up to 24 hours ahead, cover, and refrigerate before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use rotisserie chicken for added flavor and convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 536
- Sugar: 4g
- Sodium: 1340mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 103mg