Description
Topped with cheese, baked in the oven, this casserole is a family favorite, that uses simple ingredients and ready in under and hour.
Ingredients
Scale
- 2 cups cooked chicken (shredded)
- 8 ounces cooked spaghetti noodles
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounce can Rotel tomatoes (drained)
- 2 cups shredded cheddar cheese (divided)
Instructions
- Preheat: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Cook Pasta: Cook the spaghetti in a large pot of salted water until al dente. Drain and set aside.
- Mix Sauce: In a large bowl, whisk together the chicken broth, sour cream, cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, garlic powder, onion powder, salt, and black pepper.
- Combine: Stir in the cooked chicken, drained spaghetti, and 1 cup of shredded cheddar cheese until evenly combined.
- Transfer: Pour the mixture into the prepared baking dish and spread evenly.
- Top: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- Bake: Bake for 30-35 minutes, or until the cheese is melted and the casserole is bubbly.
- Cool: Let it cool for 5 minutes before serving.
Notes
To Make Ahead: Assemble the chicken spaghetti, cover, and refrigerate for up to 24 hours. Bake when ready. Leftovers: Store in an airtight container in the refrigerator for up to 3 days. To Freeze: Assemble without baking, cover tightly, and freeze for up to 3 months. Thaw overnight before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 536 kcal
- Sugar: 4 g
- Sodium: 1340 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 103 mg