Description
A delicious blend of shredded chicken and creamy sauces tossed with spaghetti, topped with melted cheddar cheese for a comforting dish.
Ingredients
- 8 ounces spaghetti
- 2 cups cooked chicken, shredded
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup grated cheddar cheese (divided into two portions)
Instructions
- Boil water in a large pot, add spaghetti, and cook according to package instructions until al dente. Drain and set aside.
- Add diced onions, bell peppers, and minced garlic to a large skillet over medium heat. Sauté until softened, about 4-5 minutes.
- Stir in the shredded chicken, cream of mushroom soup, cream of chicken soup, chicken broth, Italian seasoning, salt, and pepper. Mix well until heated through.
- Add the cooked spaghetti to the skillet and gently fold in half of the grated cheddar cheese.
- Pour the entire mixture into a greased baking dish. Top with the remaining cheddar cheese.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is bubbly and golden.
Notes
For a lighter version, substitute half of the pasta with steamed vegetables. Use dairy alternatives for a lactose-free meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American