Cheesy Chicken Spaghetti
This Cheesy Chicken Spaghetti recipe made with leftover chicken, tender pasta, diced tomatoes and cheese in a creamy sauce is a family favorite dinner. Your whole family will love this cheesy pasta bake. It's the ultimate comfort food!
Servings: 12
Cost: $10
Ingredients
- 3 cups cooked chicken cut up
- 16 ounces spaghetti
- 1 10-ounce can cream of chicken soup low sodium
- ½ cup sour cream
- 1 15-ounce can diced tomatoes undrained
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon dried minced onions or diced onions
- 4 cups shredded cheddar blend cheese or cheddar cheese
- 3 strips cooked bacon, chopped optional
Instructions
- Preheat oven to 350 degrees, and cook spaghetti according to package directions or cook in the Instant Pot
- Mix cooked chicken with spaghetti, cream soup, sour cream, diced tomatoes, salt, pepper, garlic powder, onion and Italian seasoning, bacon, if using, and 2 cups of cheese, and transfer to 9 x 13 greased casserole dish
- Bake covered for 30 minutes or until dish is hot and bubbling. Remove cover, add remaining cups of cheese, or more, and bake until cheese is melted
Notes
For an even creamier dish, use 2 cans of chicken soup
For extra spice use Rotel instead of diced tomatoes
To cook pasta in Instant Pot, break in half, use 4 cups water, 2 tablespoons butter, 1 teaspoon salt, and pressure cook for 4 minutes. Allow 1 minutes natural release, then quick release, stir well, and don't drain.
Nutrition
Calories: 326kcal | Carbohydrates: 29g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 302mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 1mg
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