Chicken Spaghetti
This Chicken Spaghetti recipe is incredibly creamy, cheesy, and delicious! It's an easy casserole dish that only asks for a few pantry staples.
Servings: 8
Ingredients
- 12 oz spaghetti uncooked
- 2 cups cooked chicken shredded or chopped
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 10 oz can Rotel (diced tomatoes with green chilies), drained
- 2 cups shredded cheddar cheese divided
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 baking dish.
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large bowl, combine both soups, drained Rotel, milk, garlic powder, onion powder, and 1 1/2 cups of the cheese.
- Stir in the shredded chicken and cooked spaghetti until evenly coated.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup cheese on top.
- Bake uncovered for 25–30 minutes, or until hot and bubbly.