Chicken Spaghetti
A creamy, comforting casserole featuring tender chicken, spaghetti, and a rich sauce, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken Can use rotisserie or leftover chicken.
- 8 ounces spaghetti noodles Pre-cook till barely done.
- 1 can cream of mushroom or chicken soup Can be substituted with sour cream or Greek yogurt.
- 1 can diced tomatoes Ensure they are well-drained.
- 2 cups shredded cheese Use any cheese of your choice.
- 1 cup additional vegetables (optional) Leftover veggies or fresh ones can be used.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti noodles until just slightly underdone.
- In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of soup, diced tomatoes, and half of the cheese.
- Mix in any additional vegetables you choose to add.
Baking
- Transfer the mixture to a baking dish and sprinkle the remaining cheese on top.
- Cover with foil and bake in the preheated oven for about 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until bubbly and golden on top.
Serving
- Let it cool slightly before serving. Enjoy!
Notes
Leftovers can be frozen in a freezer-safe dish. When reheating, thaw overnight in the fridge and bake covered until heated through. For a slow cooker variation, combine all ingredients in the crock pot and cook on low for 3-4 hours (for precooked chicken) or 5-6 hours (for raw chicken). Add cooked spaghetti during the last 30 minutes.