Description
This baked spaghetti is a delicious and easy-to-make dish that combines tender shredded chicken with pasta and creamy sauces, topped with melted cheese.
Ingredients
Scale
- 3 cups Shredded Chicken
- 16 ounces Spaghetti (broken in half)
- 1 can Cream of Chicken Soup
- 1 can Cream of Mushroom Soup
- 1 cup Sour Cream
- 1 can Diced Tomatoes with Green Chiles (Rotel)
- 2 teaspoons Minced Garlic
- 2 teaspoons Italian Seasoning
- 1 cup Chicken Broth
- 2 cups Shredded Cheddar Cheese (divided)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cook the spaghetti based on the package instructions to al dente.
- In a large mixing bowl, stir together the cream of chicken soup, cream of mushroom soup, sour cream, diced tomatoes with green chiles, minced garlic, Italian seasoning, and chicken broth.
- Mix in the shredded chicken, cooked spaghetti, and 1 cup of the shredded cheese.
- Spread this mixture into a 9×13 baking pan and top with the remaining shredded cheese.
- Bake for 35-45 minutes until the edges are hot and bubbly and the top starts to brown.
- Let rest for a few minutes and then serve and enjoy!
Notes
- Can substitute rotisserie chicken for shredded chicken for quicker preparation.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg