Chicken Spaghetti
Quick and Easy Casserole for a busy weeknight dinner idea! This Chicken Spaghetti is creamy, delicious and loaded with spice! It has chicken, spaghetti and cheese. What a great casserole recipe that's a family favorite!
Servings: 6
Calories: 533kcal
Ingredients
- 8 ounces angel hair pasta
- 2 cups cooked chicken chopped
- 10.5 ounce can cream of mushroom soup
- 10.5 ounce can cream of chicken soup
- 10 ounce can of Rotel diced tomatoes and green chiles undrained
- 1 cup sour cream
- 1 cup Shredded Mexican Cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch baking dish with non-stick spray and set aside.
- Prepare pasta according to package directions and drain.
- While preparing the pasta mix all other ingredients, except cheese, in a mixing bowl.
- When pasta is done cooking and drained, add to cooked pasta. Stir to combine.
- Put spaghetti mixture into the prepared 9×13 baking dish. Cover with foil and bake for 30 minutes in preheated oven at 350 degrees Fahrenheit or until hot and bubbly.
- Sprinkle with cheese and return to oven until melted, about 2-3 minutes. Remove from oven and serve immediately.
Video
Notes
FREEZER MEAL: If you want to have prepared freezer meals, prep the whole casserole (but don’t bake it!) and then wrap it in foil or saran wrap and place the whole thing in the freezer for up to 2 months. Allow the casserole to fully thaw and then bake until hot and bubbly!
FRIDGE: If you have leftovers, store them in an airtight container in the fridge for 3-4 days.
FREEZER: You can store the unbaked, and baked, chicken spaghetti in the freezer. Either wrap the leftovers in saran wrap while in the casserole dish, or place them in an airtight container. Freeze for up to 2 months.
Nutrition
Calories: 533kcal | Carbohydrates: 30g | Protein: 33g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 368mg | Potassium: 339mg | Fiber: 1g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 0.3mg | Calcium: 321mg | Iron: 1.8mg