Chicken Spaghetti Casserole

A Texas potluck favorite, chicken spaghetti casserole folds shredded chicken and broken noodles into a creamy bake. Tomatoes with green chiles and melted cheddar lend the gentle heat and golden finish that define this Southern classic.

Serves 8 · 25 min prep · 30 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 12 oz spaghetti, broken in halfPantry
• 3 cups cooked chicken, shreddedMeat
• 1 can (10.5 oz) cream of mushroom soupPantry
• 1 can (10.5 oz) cream of chicken soupPantry
• 1 can (10 oz) diced tomatoes with green chilesPantry
• 1 onion, dicedProduce
• 1 bell pepper, dicedProduce
• 2 cups cheddar cheese, shreddedDairy
• 1 cup chicken brothPantry
• 1/2 tsp garlic powderSpices

Instructions

1. 1Heat oven to 350°F. Cook spaghetti just shy of al dente; drain.
2. 2Sauté onion and pepper. Mix with soups, tomatoes, broth, chicken, garlic powder, and half the cheese.
3. 3Toss with spaghetti; pour into a greased 9x13-inch dish. Top with remaining cheese.
4. 4Bake 30 minutes until hot and bubbly.