Baked Chicken Spaghetti

No ratings yet

Super creamy and ultra cheesy, this easy baked chicken spaghetti is a family favorite! Just 8 ingredients and 10 minutes prep.

Prep Time10

Cook Time38

Total Time48

Servings:

Calories: 539kcal

Ingredients

3 cups shredded chicken
16 ounces spaghetti broken in half
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 can Rotel tomatoes with green chiles (10.5 ounce)
1 cup chicken broth
3 cups shredded sharp cheddar cheese divided

Instructions

Preheat oven to 350˚F.
Cook spaghetti per package instructions to al dente (slightly firm.)
While the spaghetti cooks, combine the cream of chicken soup, cream of mushroom soup, sour cream, Rotel, 2 cups of shredded cheddar cheese, and chicken broth. Then stir in the chicken and spaghetti.
Transfer to a 9x13 inch casserole dish and top with remaining cheddar cheese. Bake for 35-45 minutes or until casserole is hot and edges are bubbly.

Notes

Substitutions:

Cheddar cheese: You can use mild, medium, or sharp.

How to Store: Store leftovers in an airtight container in the fridge for 3-4 days.

How to Freeze: This Baked Chicken Spaghetti recipe freezes well. It can be frozen before or after cooking. See “how to freeze” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments (stir in between heating), or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd (use two 9x13 baking dishes) or halved for smaller portions (you can use an 8x8 dish if cutting in half).

Nutrition