Description
A creamy, cheesy, and flavorful chicken spaghetti recipe that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded
- 8 oz spaghetti, cooked and drained
- 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, drained
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
- Additional 1/2 cup cheddar cheese for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add onions and bell peppers, sauté until soft.
- In a large bowl, combine cooked chicken, cooked spaghetti, sautéed vegetables, cream of mushroom soup, cream of chicken soup, diced tomatoes, sour cream, 1 cup of cheddar cheese, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake for 25-30 minutes or until heated through and cheese is bubbly.
- Let cool slightly before serving.
Notes
- You can use rotisserie chicken for convenience.
- Feel free to add mushrooms or other vegetables to customize.
- For extra heat, use spicy diced tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg