Cheesy Chicken Spaghetti Casserole
Indulge in the ultimate comfort food with this Cheesy Chicken Spaghetti Casserole, a creamy, cheesy, and flavor-packed dinner your whole family will love! This irresistible dish combines tender shredded chicken, al dente spaghetti, and a savory sauce made with cream of mushroom and cream of chicken soups, infused with the zesty kick of diced tomatoes and green chilies. Topped with a decadent layer of melted cheddar and mozzarella cheeses, it's baked to bubbly perfection in just 30 minutes. With its hearty textures and warm, bold flavors, this easy-to-make casserole is perfect for weeknight dinners or potluck gatherings. Serve it with a sprinkle of fresh parsley for an optional pop of color and enjoy a dish that's as comforting as it is satisfying! Keywords: Cheesy Chicken Spaghetti Casserole, creamy casserole recipe, chicken spaghetti bake, family dinner idea.
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 3 cups Cooked, shredded chicken
- 1 can (10.5 ounces) Condensed cream of mushroom soup
- 1 can (10.5 ounces) Condensed cream of chicken soup
- 1 can (10 ounces) Diced tomatoes with green chilies (Rotel)
- 2 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 cup Chicken broth
- 2 tablespoons Butter
- 1 cup Chopped onion
- 2 cloves Minced garlic
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies (with their juice), chicken broth, salt, ground black pepper, and paprika. Mix well.
Add the cooked onion and garlic from the skillet, shredded chicken, cooked spaghetti, 1 1/2 cups of shredded cheddar cheese, and 1/2 cup of shredded mozzarella cheese to the mixing bowl. Toss everything together until well combined.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Top the casserole with the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with chopped parsley, if desired, then serve warm.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 448 mg | 34% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
