Description
A comforting, creamy, and cheesy chicken spaghetti casserole made with tender chicken, pasta, and a rich sauce—perfect for weeknight dinners or meal prep.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 12 oz spaghetti noodles
- 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 (like Rotel)
- 1 cup chicken broth
- 2 cups shredded cheddar cheese, divided
- 1/2 cup chopped onion (optional)
- 1/2 cup diced bell pepper (optional)
- Salt and pepper to taste
- 1 tbsp butter or oil for sautéing (optional)
Instructions
- Cook spaghetti noodles according to package instructions until al dente. Drain and set aside.
- If using fresh onion and bell pepper, sauté them in butter or oil until softened.
- In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, chicken broth, and diced tomatoes with green chilies.
- Add shredded chicken, cooked veggies (if using), and 1 cup of shredded cheese to the mixture. Stir well.
- Mix in the cooked spaghetti until thoroughly combined.
- Pour the mixture into a greased 9×13-inch baking dish and top with the remaining 1 cup of shredded cheese.
- Bake at 350°F (175°C) for 30-35 minutes, until bubbly and cheese is melted and lightly golden.
- Let rest for a few minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust spice level with more green chilies or hot sauce.
- Try different cheese blends for variety.
- Can be made ahead and stored in the fridge before baking.
- Freeze for up to 3 months before or after baking.
Nutrition
- Serving Size: 1/8 of casserole
- 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
