Creamy Chicken Spaghetti
An easy weeknight dinner that can be made ahead of time. Loaded with cooked spaghetti, chicken, veggies, soup and a creamy broth.
Servings 4
Calories 494kcal
Ingredients
- 1/2 lb thin spaghetti
- 1 can cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1/4 cup green bell pepper diced
- 1/4 cup red bell pepper diced
- 1/4 cup sweet onion diced
- 1 Tablespoon hot sauce optional
- 1/2 teaspoon coarse black pepper
- 2 cups chicken broth
- 2 cups rotisserie chicken shredde
Instructions
- Preheat oven to 350 degrees F. Spray a 1 1/2 quart baking dish with no stick cooking spray.
- Bring a medium saucepan of salted water to a boil. Break spaghetti into 3 pieces and cook about 6 minutes. Drain water and place spaghetti in a large mixing bowl.
- Add the soup, 1 cup of cheese, peppers, onion, hot sauce, black pepper, chicken broth, and chicken. Stir all of the ingredients together with large wooden spoon to combine well. Pour into the prepared baking dish. Sprinkle remaining cheese on top.
- Bake for about 25-30 minutes or until mixture is bubbly and cheese is melted. Remove from oven and serve warm
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Helpful Tips:
- Use rotisserie chicken in this recipe for convenience and great flavor.
- Cook the pasta al dente as it will be baked in the oven.
- Bake just until the mixture is bubbly and cheese is melted. Do not overbake.
- This recipe works well with Cream of Mushroom, Cream of Chicken, or Cream of Celery