Baked Chicken Spaghetti Casserole
Ultimate Baked Chicken Spaghetti Casserole is easy, cheesy and packed full of comfort. It's tender chicken combined with pasta and a cheese sauce baked until bubbling hot and delicious.
- 2 cups cooked chicken breast shredded or chopped
- 1 pound spaghetti pasta
- 1 10 ounce can Rotel original
- 1 16 ounce Velveeta, cubed
- 1 10.5 ounce can cream of mushroom soup
- 1 10.5 ounce can cream of chicken soup
- 1 cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- salt to taste
- 1 to 1 ½ cup shredded cheddar cheese or favorite cheese blend
Cook pasta, in salted water, according to package instructions to al dente, drain.
Prepare 9 x 13 casserole dish by spraying with cooking spray.
Preheat oven to 350 degrees.
In a large pot add in Rotel, cubed up Velveeta, pour in the cream of mushroom, cream of chicken and sour cream. Add in the onion powder, garlic powder, and pepper. Keep stirring the mixture until it is smooth and melted.
Add in the shredded or chopped chicken and noodles to the pot and stir it until combined. Taste and add salt to taste if desired.
Pour into prepared baking dish and top with shredded cheese and bake 30 minutes or until golden and bubbly.
Serving: 1 | Calories: 237kcal | Carbohydrates: 23g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 536mg | Fiber: 1g | Sugar: 2g