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Chicken Spaghetti
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Ingredients
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Step by step
Method
4 steps
- 1
Heat the oven to 350°F. Cook 12 oz spaghetti in salted water until just shy of al dente, about 1–2 minutes under the box time. Drain without rinsing.
- 2
In a large bowl, mix 2 cups cooked shredded chicken, 1 can (10.5 oz) cream of chicken soup, 1 can (10 oz) diced tomatoes with green chiles drained slightly, 1 cup chicken broth, 1½ cups shredded cheddar, ½ finely diced onion, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper.
- 3
Toss the spaghetti with the chicken mixture until every strand is coated. Spread in a greased 9×13-inch dish and top with the remaining ½ cup cheddar.
- 4
Bake 25–30 minutes until the edges bubble and the cheese has a few golden spots. Rest 5 minutes so the casserole firms up for cleaner scoops.