Description
This Chicken Spaghetti Casserole is a creamy, cheesy, and comforting dinner packed with tender shredded chicken, spaghetti, and a rich, flavorful sauce. Perfect for an easy family meal!
Ingredients
Units
Scale
- 4 cups cooked shredded chicken
- 8 ounces spaghetti
- 1/2 cup green pepper, diced
- 1/4 cup onion, chopped
- 1 (10 oz) can Rotel tomatoes, mild
- 2 cans cream of mushroom soup
- 1 1/2 cups chicken broth
- 4 cups sharp cheddar cheese, grated
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat & prep: Preheat your oven to 350°F (175°C). Cook spaghetti according to package directions until al dente, then drain and set aside.
- Make the filling: In a large mixing bowl, combine the shredded chicken, green pepper, onion, Rotel tomatoes, cream of mushroom soup, chicken broth, 1 1/2 cups of cheddar cheese, garlic, salt, and black pepper.
- Assemble: Add the cooked spaghetti to the chicken mixture and toss until fully combined.
- Bake: Transfer the mixture to a 9×13-inch casserole dish and sprinkle the remaining shredded cheddar cheese on top. Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired. Enjoy!
Notes
- Substitute cream of chicken soup if you prefer a different flavor.
- Add cooked bacon or mushrooms for extra depth of flavor.
- This casserole freezes well—store leftovers in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 410 kcal
- Sugar: 3g
- Sodium: 700
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg