Chicken Spaghetti

Name: Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 16 ounces dried spaghetti; 1 can diced tomatoes and green chilies; 1 can cream of mushroom soup; 1 cup chicken broth; 8 ounces cream cheese; 1 green bell pepper; 1 small onion; 1½ teaspoon garlic powder; 1½ teaspoons onion powder; 4 cups cooked chopped chicken; 2 cups shredded sharp cheddar cheese; salt and ground black pepper

User Reviews

4.8

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8 servings
Calories
577 kcal
Course
Main Course
Cuisine
American

Chicken Spaghetti

Adam Gates

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Cheesy and creamy, this Chicken Spaghetti is a hearty and filling baked casserole that the whole family will love.

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Ingredients

Servings

16 ounces dried spaghetti (450g)
1 can diced tomatoes and green chilies 10-ounce can (283g)
1 can cream of mushroom soup 10-ounce can (283g)
1 cup chicken broth (240mL)
8 ounces cream cheese cubed (223g)
1 green bell pepper diced
1 small onion diced
1½ teaspoon garlic powder
1½ teaspoons onion powder
4 cups cooked chopped chicken (about 1 rotisserie chicken)
2 cups shredded sharp cheddar cheese divided (225g)
salt and ground black pepper to taste

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Instructions

Preheat the oven to 350°. Lightly spray a 13x9-inch baking dish with cooking spray.
Cook the spaghetti according to the package instructions. Drain, rinse with cool water and set aside in a large bowl or back in the same pot.
In a medium saucepan over medium heat, add the tomatoes, cream of mushroom, cream cheese, bell pepper, onion, garlic powder, and onion powder. Cook, stirring occasionally, until cream cheese is melted and fully incorporated into the sauce. Pour mixture over the spaghetti, tossing to coat. Fold in the chicken and 1½ cups cheese. Season with salt and pepper to taste.
Transfer the spaghetti mixture into the prepared baking dish and sprinkle with the remaining ½ cup of cheese. Cover loosely with foil.
Bake for 30 to 35 minutes or until the mixture is bubbling. Uncover and turn the oven to Broil. Broil until the cheese is bubbling and just starting to brown, about 2 to 3 minutes. Let cool for 10 minutes before serving.

Notes

Try to use low-sodium or no-salt-added chicken broth if you’re able to. This allows you to have more control over how salty you’d like the spaghetti and chicken bake to be.
Use the hot version of Rotel for a spicier spaghetti bake.
To easily shred your own cheese, run it through a cheese grater or a food processor’s grater attachment.
Avoid overcooking the pasta as it will turn mushy if cooked for too long.
When adding cheese to the top of the dish, cover all of the exposed spaghetti noodles, so they don’t harden while in the oven.
You can quickly make shredded chicken breasts by poaching them. Simply add chicken breasts to a pot of cold water, bring the water to a gentle simmer over medium heat, lower the heat, cover the pot, and simmer for 10 minutes.
Allowing the chicken spaghetti casserole to cool before cutting gives it time to set up, so the cheese doesn’t slide off when you scoop out a serving.

Nutrition Information

Show Details

Calories 577kcal (29%) Carbohydrates 49g (16%) Protein 36g (72%) Fat 26g (40%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 115mg (38%) Sodium 977mg (41%) Potassium 538mg (15%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 790IU (16%) Vitamin C 18mg (20%) Calcium 272mg (27%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 577 kcal

% Daily Value*

Calories	577kcal	29%
Carbohydrates	49g	16%
Protein	36g	72%
Fat	26g	40%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Cholesterol	115mg	38%
Sodium	977mg	41%
Potassium	538mg	11%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	790IU	16%
Vitamin C	18mg	20%
Calcium	272mg	27%
Iron	3mg	17%