Indigo's Almost Famous Chicken Spaghetti

Indulge in the creamy, cheesy comfort of *Indigo's Almost Famous Chicken Spaghetti*, a family-favorite casserole bursting with bold flavors and Southern flair. This hearty dish brings tender shredded chicken, perfectly cooked spaghetti, and a velvety sauce made with cream of mushroom, cream of chicken, and diced tomatoes with green chilies, all blanketed in melty cheddar and cream cheese. Sautéed onions and bell peppers add a touch of sweetness, while a sprinkle of paprika lends subtle warmth. Baked to golden, bubbly perfection, this casserole is perfect for weeknight dinners or potluck gatherings. Ready in just over an hour and serving six, it’s a crowd-pleasing comfort food that you’ll want to make again and again.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 16 oz Spaghetti
• 2 large Chicken breast
• 4 cups Chicken broth
• 4 tbsp Unsalted butter
• 1 medium Yellow onion
• 1 medium Green bell pepper
• 3 cloves Garlic
• 1 10.5 oz can Cream of mushroom soup
• 1 10.5 oz can Cream of chicken soup
• 1 10 oz can Diced tomatoes with green chilies (e.g., Rotel)
• 3 cups Shredded cheddar cheese
• 4 oz Cream cheese
• 1 tsp Paprika
• 0.5 tsp Black pepper
• 0.5 tsp Salt
• 1 tbsp Olive oil

Directions

Step 1

Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the spaghetti until al dente according to package directions. Drain and set aside.

Step 2

While the pasta cooks, place the chicken breasts in a large pot and pour in the chicken broth. Bring to a boil, reduce the heat to a simmer, and cook for 15-20 minutes, or until the chicken is fully cooked. Remove the chicken, shred it with two forks, and set aside. Reserve 1 cup of the chicken broth.

Step 3

Preheat your oven to 350°F (175°C).

Step 4

In a large skillet, melt the butter over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté for 5-6 minutes, or until softened and fragrant.

Step 5

Stir in the cream of mushroom soup, cream of chicken soup, and diced tomatoes with green chilies. Mix well and bring the mixture to a gentle simmer.

Step 6

Add the reserved cup of chicken broth, shredded cheddar cheese (reserve 1 cup for topping), cream cheese, paprika, black pepper, and salt. Stir until the cheeses are completely melted and the mixture is smooth.

Step 7

Add the shredded chicken and cooked spaghetti to the skillet. Gently toss to combine so that every piece of spaghetti is coated in the sauce.

Step 8

Lightly grease a 9x13-inch baking dish with olive oil and pour the chicken spaghetti mixture into the dish. Spread it out evenly.

Step 9

Sprinkle the reserved 1 cup of shredded cheddar cheese over the top.

Step 10

Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.

Step 11

Let the dish rest for 5 minutes before serving. Enjoy your creamy, cheesy chicken spaghetti!

Nutrition Facts

Serving size	(3418.9g)

Amount per serving	% Daily Value*
Calories	4052.6

Total Fat 249.4g	0%
Saturated Fat 137.2g	0%
Polyunsaturated Fat 10.8g
Cholesterol 896.3mg	0%
Sodium 10052.0mg	0%
Total Carbohydrate 232.0g	0%
Dietary Fiber 17.4g	0%
Total Sugars 42.7g
Protein 237.2g	0%

Vitamin D 158.6IU	0%
Calcium 3243.2mg	0%
Iron 16.3mg	0%
Potassium 3692.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.5%

Protein: 23.0%

Carbs: 22.5%