Description
A cozy and comforting meal featuring tender spaghetti coated in a creamy, cheesy sauce with shredded chicken and diced red peppers.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 ounces spaghetti
- 1 cup cream cheese or cream of chicken soup
- 1 cup chicken broth
- 1 cup diced red peppers
- 1 cup diced tomatoes (or Rotel)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Optional: additional vegetables (e.g., mushrooms)
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the spaghetti according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine the shredded chicken with cream cheese (or cream of chicken soup), chicken broth, diced red peppers, and diced tomatoes. Stir until smooth.
- Add the cooked spaghetti to the bowl and gently fold until every strand is coated with sauce. Adjust the consistency with more chicken broth if needed.
- Grease a baking dish and pour the spaghetti mixture in, spreading evenly.
- Scatter shredded cheddar and Monterey Jack cheese on top, then bake for 25–30 minutes, or until bubbly and golden.
- Let the casserole rest for a few minutes before serving.
Notes
If using rotisserie chicken, no extra seasoning is necessary. Adjust salt and pepper to taste before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg