Ultimate Cheesy Chicken Spaghetti (Print version)
Creamy baked chicken spaghetti with tender chicken, tomatoes with green chiles, and a gooey cheese sauce.
# Ingredients:
For the casserole
01 -
12 oz (340 g) spaghetti
02 -
3 cups (420 g) cooked shredded chicken
03 -
1 tablespoon unsalted butter, for greasing the dish
04 -
1 (10 oz) can diced tomatoes with green chiles, undrained
05 -
1 (10.5 oz) can condensed cream of chicken soup
06 -
1 (10.5 oz) can condensed cream of mushroom soup
07 -
1/2 cup (120 ml) chicken broth, plus more if needed
08 -
16 oz (450 g) processed cheese loaf, cubed
09 -
4 oz (115 g) cream cheese, cubed
10 -
1 teaspoon garlic powder
11 -
1 teaspoon onion powder
12 -
1/2 teaspoon smoked paprika
13 -
1/4 teaspoon black pepper
14 -
1/4 teaspoon salt, optional and to taste
For the topping
15 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
16 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Heat the oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 -
Boil the spaghetti in salted water until just shy of al dente. Drain well and set aside.
03 -
In a large pot over low heat, combine the tomatoes with green chiles, cream of chicken soup, cream of mushroom soup, chicken broth, processed cheese, cream cheese, garlic powder, onion powder, paprika, pepper, and salt if needed. Stir until melted and smooth.
04 -
Fold the shredded chicken and drained spaghetti into the sauce until every strand is coated. Add a splash more broth if the mixture looks dry.
05 -
Spread the mixture evenly in the prepared dish. Sprinkle the cheddar cheese over the top.
06 -
Bake for 22-28 minutes, until the edges are bubbling and the cheese on top is melted. Rest for 8 minutes, then sprinkle with parsley if using and serve warm.
# Good to know:
01 -
Cook the spaghetti slightly under al dente because it will soften more while baking.
02 -
A rotisserie chicken gives the fastest prep and strong flavor.
03 -
Leftovers keep refrigerated for up to 4 days in an airtight container.