Chicken Spaghetti Casserole
Ingredients:
– 12 ounces spaghetti
– 2 cups cooked chicken, shredded
– 1 can 10.5 ounces cream of chicken soup
– 1 can 10.5 ounces cream of mushroom soup
– 1 can 10 ounces diced tomatoes with green chilies, undrained
– 1 1/2 cups shredded cheddar cheese, divided
– 1/2 cup chicken broth
– 1/2 cup chopped onion
– 1/2 cup chopped green bell pepper
– 1 teaspoon garlic powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
Directions:
1. Preheat the Oven: Preheat your oven to 350F 175C. Grease a 9×13-inch baking dish.
2. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside.
3. Make the Sauce: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, chopped onion, chopped bell pepper, garlic powder, paprika, salt, and pepper. Stir until well combined.
4. Assemble the Casserole: Add the cooked spaghetti and shredded chicken to the bowl with the sauce. Stir until the spaghetti and chicken are well coated with the sauce. Transfer the mixture to the prepared baking dish.
5. Add Cheese: Sprinkle 1 cup of shredded cheddar cheese over the top of the casserole.
6. Bake the Casserole: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and the casserole is bubbling.
7. Garnish and Serve: Remove from the oven and top with the remaining 1/2 cup of cheddar cheese. Let it rest for a few minutes before serving.
Nutritional Information:
– Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes
– Kcal: 400 kcal per serving Servings: 6 servings
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