Baked Chicken Spaghetti
Creamy, cheesy and full of chicken, this Baked Chicken Spaghetti is pure comfort food at it's best!
Equipment
Ingredients
- 16 Ounces Dry Spaghetti
- 1 Each Rotisserie Chicken shredded
- 1 (16 Ounce) Box Velveeta Cheese
- 4 Ounces Cream Cheese
- 1 (10 Ounce) Can Diced Tomatoes and Chilies
- 1 (10 Ounce) Can Cream of Mushroom Soup
- 1 (10 Ounce) 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.16 Ounces Dry Spaghetti
- Preheat the oven to 350°F.
- Debone the chicken and shred. Set aside.1 Each Rotisserie Chicken
- 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.1 (16 Ounce) Box Velveeta Cheese, 4 Ounces Cream Cheese, 1 (10 Ounce) Can Diced Tomatoes and Chilies, 1 (10 Ounce) Can Cream of Mushroom Soup, 1 (10 Ounce) Can 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.1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Creole Seasoning
- 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.½ Cup Mozzarella Cheese, ½ Cup Cheddar Cheese
- 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.
Did You Make This?Please consider Leaving a Review!
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
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
