Description
A delicious and creamy baked spaghetti dish with shredded chicken and 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 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 9X13 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 this baked spaghetti is ready to serve and enjoy!
Notes
- For a spicier version, consider using spicy diced tomatoes or adding jalapeños.
- Make sure not to overcook the spaghetti as it will continue to cook in the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg