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Chicken Spaghetti Recipe

Delight in the comforting flavors of creamy chicken spaghetti, a family favorite filled with tender chicken, pasta, and a cheesy sauce baked to perfection.
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Ingredients Equipment Method

Ingredients
  

  • 12 oz spaghetti
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 can 10.5 oz cream of chicken soup
  • 1 can 10.5 oz cream of mushroom soup
  • 1 can 10 oz diced tomatoes and green chilies (like Rotel), drained
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic minced
  • 2 tablespoons butter or olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

Equipment

  • Large pot
  • Skillet
  • Baking dish (9x13 inches)
  • Mixing bowls
  • Wooden spoon or spatula

Method
 

  1. Cook the Spaghetti:
  2. Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, according to package instructions. Drain and set aside.
  3. Sauté the Vegetables:
  4. In a skillet, heat butter or olive oil over medium heat. Add the onion, green bell pepper, and garlic, and sauté until softened, about 3-5 minutes.
  5. Prepare the Sauce:
  6. In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies, chicken broth, and 1 cup of shredded cheese. Mix in the garlic powder, onion powder, paprika, salt, and pepper. Stir in the sautéed vegetables.
  7. Combine Ingredients:
  8. Add the cooked spaghetti and shredded chicken to the bowl with the sauce. Toss until the spaghetti and chicken are well coated.
  9. Assemble the Casserole:
  10. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and pour the chicken spaghetti mixture into the dish. Spread it evenly.
  11. Top with Cheese:
  12. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
  13. Bake:
  14. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  15. Serve:
  16. Let the casserole cool slightly before serving. Enjoy hot with a side of garlic bread or a crisp green salad.