Easy Weeknight Chicken Spaghetti - who says comfort food can't be easy? I've simplified an ARM family favorite dinner to make it perfect for busy weeknights.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Dish, Pasta
Cuisine: American
Servings: 8
Calories: 438kcal
Author: Lori @ www.AReinventedMom.com
Ingredients
1pounddry spaghettibroken in half, then broken in half again
2cupspre-cooked chicken breastroughly chopped
110 1/2 oz. can cream of chicken soup, undiluted
110 1/2 oz. can cream of mushroom soup, undiluted
1/4cupgreen pepperfinely diced
1/4cupyellow onionfinely diced
16oz.chicken broth
2cupsshredded cheddar cheesereserving 1/2 cup for later use
Using a large pot, cook the spaghetti according to package directions until al dente. Drain well.
While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, chicken broth, cheddar cheese (don't forget to reserve the 1/2 cup for later use), garlic powder and Lawry's Season salt. Mix well.
Add cooked spaghetti to chicken mixture and stir to combine.
Pour mixture into a greased 9 x 13 casserole dish and top with 1/2 cup of reserved cheddar cheese.
Bake at 350 degrees until bubbly, about 30 minutes.
Make ahead directions: recipe can be assembled the night before or in the morning and refrigerated until ready to bake. Remove casserole from frig about 15 minutes before baking. Bake as directed, allowing for additional baking time.
Nutritional information is provided as a reference.