Southern Chicken Spaghetti Casserole
Shredded chicken and spaghetti baked in a creamy cheddar sauce with tomatoes and green chilies.
Equipment
- Large pot
- Large mixing bowl
- Nine by thirteen inch baking dish
- Aluminum foil
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded, rotisserie chicken works
- 8 oz spaghetti broken in half
- 1 can diced tomatoes with green chilies 10 ounces
- 1 can cream of chicken soup 10.5 ounces
- 2 cup shredded sharp cheddar cheese divided
- 1 tsp garlic powder
- 1 tsp onion powder optional
- ¼ tsp black pepper
Instructions
Cooking
- Boil. Cook the spaghetti until al dente and drain.
- Mix. Stir the chicken, tomatoes, soup, half the cheddar, garlic powder, onion powder, and pepper together.
- Combine. Fold in the spaghetti and pour into a greased 9 by 13 inch dish.
- Top. Sprinkle with the remaining cheddar and cover with foil.
- Bake. Bake at 350 degrees F for 25 minutes, then uncover and bake 15 minutes more until bubbly and golden.
Notes
Substitutions: Use any fully cooked chicken and a mild or hot version of the tomatoes with green chilies.
Tips: Keep the dish covered for the first half so it stays moist.
Storage: Refrigerate up to 3 days or freeze, then thaw in the refrigerator.
Nutrition does not include the optional onion powder.