Description
This Cheesy Chicken Spaghetti Casserole is a creamy, dreamy, and wonderfully satisfying meal that’s perfect for busy weeknights or lazy Sundays. It’s packed with tender chicken, savory noodles, and a rich, cheesy sauce that will have everyone asking for seconds.
Ingredients
2 pounds boneless skinless chicken breasts
1 (16-ounce) package spaghetti
1 (10-ounce) can Ro*Tel Tomatoes
2 (10.5-ounce) cans cream of mushroom soup
1 (16-ounce) package Velveeta cheese
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese
Instructions
Cook chicken breasts in water until done, then shred.
Cook spaghetti al dente and drain.
Preheat oven to 350F and grease a 13×9-inch baking dish.
In a large pot, melt together undrained Ro*Tel, cream of mushroom soup, Velveeta, and cream cheese over low heat, stirring constantly.
Stir in garlic powder and onion powder, then add shredded chicken and cooked spaghetti.
Mix everything together and pour into the prepared dish.
Sprinkle the top with cheddar cheese.
Bake for 20 to 30 minutes until hot and bubbly.
Notes
Don’t Overcook Spaghetti: Aim for spaghetti that is tender but still has a slight bite, as it will soften further in the oven.
Shred Chicken While Warm: Shredding the chicken while it’s still warm (but cool enough to handle) makes it easier to pull apart into tender strands.
Even Melting: For the Velveeta, cutting it into cubes helps it melt more quickly and evenly with the other cheeses.
Grease Well: A thoroughly greased baking dish prevents the cheesy goodness from sticking to the bottom and sides.
Check for Bubbly: The casserole is ready when the edges are visibly bubbling and the cheese on top is melted and slightly golden.
- Prep Time: 30 minutes
- Cook Time: 20-30 minutes
- Category: Casserole
- Cuisine: American