Creamy Chicken Spaghetti

If you're in the mood for comfy cozy, easy pasta then this is a fantastic recipe to have on hand. It's super adjustable to your personal preferences and available ingredients as well, which is always a huge plus when making these types of dishes. We love creamy cheesy casserole dishes - and this one is great if you have some leftover chicken on hand. If not, just roast up a pound or two of chicken before you're ready to get the casserole assembled. Otherwise you're leaning on pantry heavy ingredients - pasta, Rotel tomatoes, and cream soups. 

I don't use canned soups all that often anymore - but I don't have anything against them when it comes to getting the super creamy texture I love in casseroles like this. Rice and Ham casserole dishes are my other go-to when it comes to cream soups!

If you like crunchy toppings on your casserole dishes, you could definitely throw a handful of crushed chips, crackers, or french fried onions on top of this one towards the end if you'd like! 

Creamy Chicken Spaghetti

8-oz uncooked spaghetti
1 1/2 lbs cooked, shredded chicken 
1 10.75-ounce can condensed cream of mushroom soup
1 10.75-ounce can condensed cream of chicken soup
1 10-oz can Rotel tomatoes
1 4-oz can mushroom pieces, undrained 
4 cups shredded Cheddar cheese

  1. Preheat oven to 350 degrees and grease a 9x13 baking dish with nonstick cooking spray.
  2. Bring a large pot of salted water to a boil, and cook spaghetti to al dente - about 10-12 minutes. Drain when cooked.
  3. In a large bowl, mix together the drained and cooked pasta, shredded chicken, cream soups, Rotel tomatoes, mushroom pieces (with their liquid), and 2 cups of the shredded cheese. Stir gently until well and evenly combined.
  4. Scrape mixture into the prepared pan and sprinkle remaining cheese over the top.
  5. Bake in the preheated oven for 30 minutes, until casserole is bubbly and cheese has melted. 
Recipe adapted from melissa on AllRecipes


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