Ingredients
Scale
- 2 cups cooked spaghetti
- 2 cups shredded chicken
- 1 cup cream cheese or cream of chicken soup
- 1 cup chicken broth
- 1 cup diced red peppers
- 1 cup diced tomatoes (or Rotel)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Seasonings (e.g., garlic powder, onion powder)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cream cheese (or cream of chicken soup), chicken broth, and seasonings. Mix until smooth.
- Add the shredded chicken, diced peppers, and diced tomatoes to the creamy mixture. Stir to combine.
- Add the cooked spaghetti to the bowl and toss everything together until well mixed.
- Transfer the mixture into a greased baking dish and spread it evenly.
- Top with shredded cheddar and Monterey Jack cheese.
- Bake in the preheated oven for about 25-30 minutes, or until the casserole is bubbly and the cheese is melted.
- Allow to cool for a few minutes before serving. Enjoy!
Notes
Ensure the chicken is cooked thoroughly. Feel free to add other veggies or adjust seasonings to your taste. Can use rotisserie chicken for quicker prep.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (optional)
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken, spaghetti, bake, casserole, creamy, comfort food