Baked Chicken Spaghetti
Creamy, cheesy and full of chicken, this Baked Chicken Spaghetti is pure comfort food at it's best!
Equipment
Ingredients
- 1 16oz Package of Spaghetti
- 1 Whole Rotisserie Chicken shredded
- 16 oz Package of Velveeta Cheese
- 4 oz Cream Cheese
- 1 10oz Can Diced Tomatoes and Chilies
- 1 10oz Can Cream of Mushroom Soup
- 1 10oz Can Cream of Chicken Soup
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Creole Seasoning
- ½ Cup Mozzarella Cheese shredded
- ½ Cup Cheddar Cheese shredded
Instructions
- Cook the spaghetti until Al Dente. Drain and set aside.
- Preheat the oven to 350°F.
- Debone the chicken and shred. Set aside.
- In the same pot you cooked the spaghetti, add the velveeta cheese, cream cheese, diced tomatoes and chilies, cream of mushroom soup, and cream of chicken soup.
- Cook over a medium heat, stirring, until everything has melted and combined.
- Add the garlic powder, onion powder and Creole Seasoning and stir well.
- Add the spaghetti and shredded chicken. Toss well so that it is evenly mixed.
- Add this mixture to a lightly greased 13x9” casserole dish.
- Sprinkle the mozzarella and cheddar cheese all over the top then place in the oven.
- Bake for 25-30 minutes, until it’s all bubbly around the edges.
- Remove and serve immediately with garlic bread and salad.
Notes
Use a different pasta, try Rotini, or Fusilli.
Change the chicken for Shrimp, or pork.
Experiment with the cheese toppings.
Add Jalapeno for extra heat.
Nutrition
Serving: 1g | Calories: 438kcal | Carbohydrates: 20g | Protein: 27g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Cholesterol: 112mg | Sodium: 1660mg | Fiber: 1g | Sugar: 9g
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