Chicken Spaghetti Casserole
This baked Chicken Spaghetti Casserole is ultra-creamy, loaded with tender chicken, and wrapped in a blanket of melty cheese. It’s the kind of cozy, comforting dinner that brings everyone straight to the table.
Servings: 8
Calories: 530kcal
Equipment
- 1 9x13-inch baking dish
Ingredients
- 16 ounces spaghetti noodles
- 1 10-ounce can cream of chicken soup
- 1 10-ounce can cream of mushroom soup
- 1 cup chunky salsa
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 cups shredded cooked chicken
- 3/4 cup reserved pasta water
- 3 cups shredded cheese divided
Instructions
- Preheat oven to 350℉ and grease a 9x13-inch baking dish with cooking spray; set aside.
- Cook the spaghetti noodles til al dente according to box instructions. Reserve 3/4 cup of the pasta water when you drain the noodles.16 ounces spaghetti noodles
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, salsa, pepper, garlic, chicken, reserved pasta water, the cooked spaghetti noodles and 1 1/2 cups of the shredded cheese.1 10-ounce can cream of chicken soup, 1 10-ounce can cream of mushroom soup, 1 cup chunky salsa, 1 teaspoon black pepper, 1 teaspoon garlic powder, 3 cups shredded cooked chicken, 3/4 cup reserved pasta water, 3 cups shredded cheese
- Pour into the prepared pan and top with remaining cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 15-20 minutes or until the casserole is bubbly around the edges and the cheese is all melted.
Notes
*If you forget to save some of the pasta water, use chicken broth instead!
Nutrition
Calories: 530kcal | Carbohydrates: 49g | Protein: 35g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 900mg | Potassium: 380mg | Fiber: 2g | Sugar: 5g | Vitamin A: 485IU | Vitamin C: 2mg | Calcium: 320mg | Iron: 2mg