Rotisserie Chicken Spaghetti Bake
Shredded rotisserie chicken, spaghetti, tomatoes, and cheese in a creamy sauce, baked until golden.
Equipment
- 9 by 13 inch baking dish
- Large pot
- Aluminum foil
Ingredients
Main Ingredients
- 3 cup cooked shredded rotisserie chicken skin removed
- 8 oz spaghetti dried
- 1 can condensed cream of mushroom soup 10.5 ounce can
- 1 can diced tomatoes 14.5 ounce can, well drained
- 2 cup shredded cheddar cheese divided
- 1 cup cooked vegetables optional, leftover
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a large baking dish.
- Boil. Cook the spaghetti until just shy of tender and drain.
- Mix. Combine the chicken, spaghetti, soup, tomatoes, and half the cheese, plus vegetables if using.
- Bake. Spread in the dish, top with the remaining cheese, cover with foil, and bake 30 minutes.
- Brown. Uncover and bake 10 to 15 minutes more until bubbly and golden, then rest before serving.
Notes
Substitutions: Sour cream or Greek yogurt can replace the soup.
Tips: Undercook the spaghetti slightly.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition does not include the optional vegetables.