Ultimate Chicken Spaghetti

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4.78 from 227 votes

Ultimate Chicken Spaghetti

Prep Time 35

Cook Time 30

Total Time 1 5

Servings

Calories 581kcal

Author Stacey Little

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

Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
Cook the pasta to al dente according to the package directions. Drain and set aside.
In a large pot, combine the undrained Ro*tel, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
Bake for 20 to 30 minutes or until heated through and the cheese has melted.

Video

Notes

To freeze Chicken Spaghetti, prepare then wrap it tightly and freeze before baking.

To reheat it, simply thaw it in the refrigerator overnight. Allow the casserole to sit at room temperature for about 30 minutes before baking to allow the dish to come to room temperature. Never put a cold dish in a hot oven as it could shatter. Then just follow the baking instructions in the recipe.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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