Chicken Spaghetti
Ingredients:
2 cups cooked, shredded chicken
12 oz spaghetti
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 can (10 oz) diced tomatoes with green chilies
2 cups shredded cheddar cheese
1/2 cup chicken broth
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
Directions:
Preheat oven to 350°F (175°C). Grease a large baking dish.
Cook the spaghetti according to package instructions. Drain and set aside.
In a large skillet, sauté the chopped onion and bell pepper over medium heat until softened.
In a large bowl, combine the cooked chicken, sautéed vegetables, cream of chicken soup, cream of mushroom soup, diced tomatoes, chicken broth, and seasonings. Stir well.
Add the cooked spaghetti to the mixture, ensuring everything is evenly coated.
Pour the mixture into the prepared baking dish and sprinkle shredded cheddar cheese evenly on top.
Bake for 25-30 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal per serving | Servings: 6