Ingredients
Scale
- 10–12 oz dry spaghetti (about 3/4 of a 16‑oz box)
- 3 cups cooked shredded chicken (about 1 lb cooked)
- 2 tablespoons butter or vegetable oil
- 1 small onion, finely chopped (about 1 cup)
- 1/2 green bell pepper, finely chopped (about 1/2 cup, optional)
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup chicken broth
- 1 can (10–14.5 oz) diced tomatoes with green chiles, drained
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt or Cajun seasoning (or to taste)
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups shredded cheddar or cheddar–jack cheese, divided
- Salt and black pepper to taste
- Chopped parsley or sliced green onion for serving
Instructions
- Preheat oven to 350°F. Boil the spaghetti in well-salted water until just al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add onion and bell pepper and cook 5–7 minutes until softened. Stir in the garlic and cook 1 more minute.
- Add cream of chicken soup, cream of mushroom soup, chicken broth, drained tomatoes, sour cream, garlic powder, onion powder, paprika, seasoned salt, and cayenne. Stir well and simmer 5–7 minutes. Adjust salt and pepper to taste.
- In a large bowl, combine the cooked spaghetti, shredded chicken, 1 1/2 cups cheese, and the sauce. Toss until well coated.
- Grease a 9×13-inch baking dish. Spoon in the spaghetti mixture and spread evenly. Top with the remaining cheese.
- Bake at 350°F for 25–30 minutes until bubbly and lightly golden. Let stand 10 minutes before serving. Garnish with parsley or green onion.
Notes
- Use rotisserie chicken for a quicker meal.
- Add extra vegetables like mushrooms or spinach for more nutrition.
- Leftovers reheat well in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg