Easy Weeknight Chicken Spaghetti
A quick and delicious chicken spaghetti recipe the whole family will love! Simple ingredients and ready in no time, it's creamy, cheesy, and perfect for busy weeknights. Make it with leftover, rotisserie or canned chicken.
Servings: 8
Calories: 395kcal
Ingredients
- 1 pound dry spaghetti broken in half, then broken in half again
- 2 cups pre-cooked chicken breast roughly chopped
- 10.5 ounce can cream of chicken soup, undiluted
- 10.5 ounce can cream of mushroom soup, undiluted
- 1/4 cup green pepper finely diced
- 1/4 cup yellow onion finely diced
- 16 ounces chicken broth
- 2 cups shredded cheddar cheese reserve 1/2 cup for later use
- 1 teaspoon garlic powder
- 1 teaspoon Lawry's Season salt
- salt & pepper to taste
Instructions
- Preheat your oven to 350 degrees F. Grease a 9x13 baking dish and set aside.
- Using a large pot, cook the spaghetti according to package directions until it's al dente. Reserve and set aside 1/2 cup of the cooking water then drain the spaghetti well.1 pound dry spaghetti
- While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, 1.5 cups chicken broth, cheddar cheese (don't forget to reserve 1/2 cup of cheese for later use), garlic powder and Lawry's Season salt. Mix well. If the mixture is dry, add the remaining chicken broth.2 cups pre-cooked chicken breast, 10.5 ounce can cream of chicken soup, undiluted, 10.5 ounce can cream of mushroom soup, undiluted, 1/4 cup green pepper, 1/4 cup yellow onion, 2 cups shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon Lawry's Season salt, salt & pepper to taste, 16 ounces chicken broth
- Add cooked spaghetti to the chicken mixture and stir to combine.
- Pour mixture into the greased casserole dish and top with the reserved 1/2 cup of cheese.
- Bake until the cheese is melted and bubbly, about 30 minutes.
Notes
- You can use leftover, rotisserie or canned chicken with this recipe. Or try my Easy Meal Prep Chicken for another option.
- Start by adding 1.5 cups of the chicken broth and adding more if the casserole is dry.
- You may not use the 1/2 cup of reserved cooking water - it's only needed if the casserole needs more moisture.
- Make ahead directions: the recipe can be assembled up to 24 hours ahead and refrigerated until you're ready to bake. Remove casserole from frig about 15 minutes before baking. Bake as directed, allowing for additional baking time.
- Store leftovers in the refrigerator in a covered airtight container for up to 4 days.
Nutrition
Calories: 395kcal | Carbohydrates: 49g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 1021mg | Potassium: 282mg | Fiber: 2g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 223mg | Iron: 2mg