Chicken Spaghetti Recipe
Chicken Spaghetti is a new twist on your favorite pasta dinner! This dish is creamy + cheesy, making it the epitome of comfort food.
Servings: 8
Ingredients
- 1 (16-ounce) box spaghetti noodles
- 2 cups cooked chicken diced
- 2 (10 ounce) cans cream of chicken soup undiluted
- 1 cup salsa
- 1 cup sour cream
- 2 cups Mexican cheese blend divided
- 1 teaspoon taco seasoning
- chopped cilantro
Instructions
- Preheat oven to 350°F.
- Cook pasta according to package directions; drain.
- Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1½ cups of your cheese. Stir to combine.
- Pour into a 9x13 sprayed baking dish.
- Top with ½cup cheese and chopped cilantro.
- Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.
Video
Notes
MAKE IT AHEAD OF TIME. If you want to make it ahead without freezing, assemble it, cover it, and keep it in the fridge for up to two days until you’re ready to bake.
FREEZE. Prepare the chicken spaghetti casserole, and pour it into a freezer-safe baking container. Top with the cheese. Cover with plastic wrap and aluminum foil and freeze for up to 6 months.
STORE. Keep leftover chicken spaghetti in the fridge for 2-3 days. Be sure to place leftovers in an air-tight container and reheat it in the microwave.
Nutrition
Calories: 243kcal | Carbohydrates: 3g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 473mg | Potassium: 230mg | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 0.9mg | Calcium: 230mg | Iron: 0.8mg