Description
A comforting Chicken Spaghetti dish that combines tender chicken with zesty tomatoes and a rich cheese blend, perfect for cozy fall evenings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can Rotel tomatoes with green chilies
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 8 ounces spaghetti
- 1 cup cheddar cheese, shredded
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked chicken, Rotel tomatoes, cream of mushroom soup, chicken broth, onion powder, garlic powder, salt, and pepper. Mix until well combined.
- Add the drained spaghetti to the chicken mixture, stirring until the pasta is completely coated.
- Pour the mixture into a greased 9×13-inch baking dish, spreading evenly.
- Top with shredded cheddar cheese.
- Place the dish in the preheated oven and bake for 30 minutes or until the cheese is bubbly and slightly golden.
- Remove from the oven, let it cool for a few minutes, and serve warm.
Notes
This dish works well with leftover chicken. Feel free to add vegetables or adjust the spice level with jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American