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.
Ingredients
- 16 ounces spaghetti noodles
- 10 ounces cream of chicken soup
- 10 ounces cream of mushroom soup
- 1 cup chunky salsa
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 cups shredded cooked chicken
- 0.75 cup reserved pasta water
- 3 cups shredded cheese divided
Instructions
- Preheat oven to 350°F 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.
- 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.
- 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
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.
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