Ingredients
Scale
- 1 lb spaghetti noodles, broken in half
- 2 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
- 2 cups shredded cheddar cheese, divided
- 1 small onion, finely chopped
- 1 tablespoon butter
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- ½ cup chicken broth or pasta water, if needed
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the spaghetti noodles until al dente. Drain and set aside.
- In a skillet, melt the butter over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes.
- In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sautéed onion, diced tomatoes with chilies, garlic powder, and 1½ cups of cheese. Mix well.
- Stir in the shredded chicken and the cooked spaghetti. Add chicken broth or pasta water if the mixture is too thick.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
- Enjoy hot and cheesy straight from the oven!
Notes
This casserole pairs well with a fresh salad or warm crusty bread. Leftovers can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Gluten-Free (with gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg