Chicken Spaghetti Casserole
Ingredients
- 16 oz spaghetti, broken into pieces (whole-grain if possible)
- 4 cups cooked, diced, or shredded chicken (if you have any canned chicken, this is a great recipe to use it with!)
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 can rotel, drained
- 2 cans condensed cream of mushroom (can substitute cream of chicken)
- 2 cups chicken broth/stock
- 1-1/2 cups grated cheddar cheese, divided
- 1 cup diced or grated Velveeta cheese
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- Spray 9x13 baking dish with oil and set aside.
- Cook spaghetti in salted boiling water to al dente (follow package instructions). Drain and return to pot.
- Add chicken, bell pepper, celery, onion, Rotel, condensed soup, broth/stock, 1/2 cup of cheddar cheese and all of the Velveeta to pasta pot. Toss to combine.
- Season with salt and pepper to taste.
- Transfer spaghetti mixture to prepared dish.
- Sprinkle remaining 1 cup of cheddar cheese over top (or more to taste!).
- Bake uncovered in preheated oven 45 minutes or until casserole is hot and bubbly and cheese is melted.
- Let set for about 10-15 minutes.
- Serve with some home-milled, fresh-baked bread and dive in!
Notes
NOTES:
I love this recipe because I can use my own canned chicken and canned stock. Using my own canned goods, this is a quicker meal to make!
Feel free to add your own variations like Ritz crackers on top or homemade bread crumbs. You can also use different cheeses as well!
Tried this recipe?Let us know how it was!
