Description
A comforting and satisfying chicken spaghetti dish made with tender chicken, creamy sauce, and flavorful spices, perfect for family dinners.
Ingredients
Scale
- 1 rotisserie chicken (chopped)
- 1 lb thin spaghetti
- 2 (10.5 oz) cans condensed cream of chicken soup
- 10 oz can Rotel diced tomatoes and green chilies with juice
- 1 small onion (chopped)
- 3–4 garlic cloves (chopped)
- 1 tsp Lawry’s seasoning salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried parsley
- ½ tsp cracked black pepper
- ½ tsp salt
- 1 tsp better than bouillon roasted chicken base
- 8 oz freshly shredded colby jack
- ½ cup sour cream
- 4 oz cream cheese
Instructions
- Boil thin spaghetti noodles in salted water until al dente.
- Chop the rotisserie chicken and add it to a large bowl.
- Add the roasted chicken bouillon base, cream of chicken soup, Rotel, onion powder, garlic powder, paprika, Lawry’s seasoning salt, dried parsley, chopped onion, chopped garlic, sour cream, cream cheese, salt, and pepper, along with 5 oz of the freshly shredded colby jack to the bowl. Mix until combined.
- Spray a 9×13 baking dish with non-stick cooking spray.
- Add the cooked spaghetti to the baking dish. Add the creamy chicken mixture and toss until fully combined. Evenly sprinkle over the leftover 3 oz of colby jack.
- Place the baking dish in the oven and bake at 375°F for 25-30 minutes.
Notes
Serve with extra cheese and pair with a simple side salad or garlic bread. Leftovers can be stored in an airtight container for 3-4 days or frozen for 2-3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg