Ingredients
Scale
- 2 cups cooked chicken (shredded (rotisserie works great))
- 8 oz spaghetti
- 2 cups cream of mushroom soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup onion (chopped)
- 1/2 cup bell pepper (chopped (any color you like))
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon paprika (optional for a kick)
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they’re soft—about 5 minutes.
- In a large mixing bowl, combine the cream of mushroom soup, chicken broth, garlic powder, black pepper, salt, and paprika. Stir until smooth.
- Add the cooked chicken, sautéed veggies, and drained spaghetti to the mixing bowl with the sauce. Mix well to combine all the ingredients evenly.
- Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the cheddar cheese on top.
- Preheat your oven to 350°F (175°C). Bake for about 25-30 minutes, or until the cheese is bubbly and golden brown.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 450
- Fat: 20g
- Carbohydrates: 40g
- Protein: 25g