Ingredients
- 12 oz spaghetti
- 3 cups cooked chicken, shredded or chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
- 2 cups shredded cheddar cheese, divided
- 1 small onion, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon butter or olive oil (for sautéing)
- Optional: 1 cup chopped bell peppers or mushrooms
Instructions
- Preheat oven to 350°F (175°C).
- Boil spaghetti in salted water until al dente. Drain and set aside.
- In a skillet, sauté chopped onion and optional vegetables in butter or olive oil until soft.
- In a large bowl, combine cooked chicken, sautéed vegetables, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, garlic powder, salt, pepper, and half of the shredded cheese.
- Add the cooked spaghetti and mix until well combined.
- Transfer the mixture to a greased baking dish. Top with the remaining cheese.
- Bake for 25–30 minutes or until the top is bubbly and golden.
- Let rest for a few minutes before serving.
Notes
- Use cream cheese or a different cheese blend for variation.
- Swap chicken for turkey or ground beef if desired.
- Add jalapeños for a spicier kick.
- Freezes well before or after baking—just thaw and bake when ready.
- Great make-ahead meal for busy weeks or potlucks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/8 of dish
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
