Description
A warm, hearty chicken spaghetti dish perfect for cozy fall evenings, combining tender chicken, savory sauce, and pasta.
Ingredients
- 2 cupscooked chicken, shredded
- 1 cupspaghetti noodles
- 1can (10 oz) Rotel diced tomatoes with green chilies
- 1can (10.5 oz) cream of chicken soup
- 1 cupshredded cheese (like cheddar or mozzarella)
- ½ cupchicken broth
- 1 tspgarlic powder
- 1 tsponion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cookthe spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Preparethe sauce: In the same pot, combine the shredded chicken, Rotel tomatoes, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Stir well until uniformly mixed.
- Combinewith pasta: Add the cooked spaghetti to the sauce mixture and gently toss to combine. Make sure each noodle is coated in the savory sauce.
- Addcheese: Sprinkle the shredded cheese on top of the spaghetti mixture.
- Bake: Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and bake for about 20 minutes, or until the cheese is melted and bubbly.
- Garnishand serve: Once out of the oven, let it cool slightly. Garnish with fresh parsley before serving.
Notes
For best results, use leftover or rotisserie chicken. You can add vegetables for a nutritional boost and avoid overcooking the spaghetti.
- Prep Time:10 minutes
- Cook Time:30 minutes
- Category:Main Course
- Method:Baking
- Cuisine:American