Ken Schrader's Chicken Spaghetti

Dive into comfort food heaven with Ken Schrader’s Chicken Spaghetti, a rich and creamy casserole perfect for family dinners or gatherings. This recipe combines tender, shredded chicken and perfectly cooked spaghetti, enveloped in a luscious sauce made from cream of mushroom soup, cream of chicken soup, and zesty Rotel tomatoes and green chilies. Sautéed onions and garlic add depth, while shredded cheddar cheese melts into a golden, bubbly topping that will have everyone coming back for seconds. Packed with hearty flavors and finished with a sprinkle of fresh parsley, this baked dish is as easy to prepare as it is satisfying. With just 20 minutes of prep and a short trip to the oven, this chicken spaghetti casserole is your ultimate go-to for a quick, crowd-pleasing meal!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 large chicken breasts
• 12 oz spaghetti
• 1 10.5 oz can cream of mushroom soup
• 1 10.5 oz can cream of chicken soup
• 1 10 oz can Rotel tomatoes and green chilies
• 2 cups shredded cheddar cheese
• 2 cups chicken broth
• 2 tablespoons butter
• 1 medium yellow onion
• 2 cloves garlic
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 1 tablespoon parsley

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a large pot of water, bring the chicken breasts to a boil over medium-high heat. Reduce the heat and simmer for 15-20 minutes or until the chicken is cooked through. Remove the chicken and set aside to cool.

Step 3

In the same pot, bring the water back to a boil, adding a pinch of salt, and cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Step 4

Dice the cooked chicken into bite-sized pieces.

Step 5

In a large skillet over medium heat, melt the butter. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Step 6

In a mixing bowl, combine the cream of mushroom soup, cream of chicken soup, Rotel tomatoes, chicken broth, salt, pepper, and paprika. Stir until smooth.

Step 7

Add the cooked onion and garlic mixture to the soup mixture and stir well.

Step 8

In a large bowl, mix the cooked spaghetti, diced chicken, and soup mixture until evenly coated.

Step 9

Grease a 9x13-inch baking dish and transfer the spaghetti mixture into the dish, spreading it out evenly.

Step 10

Sprinkle the shredded cheddar cheese evenly over the top.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.

Step 12

Garnish with parsley before serving and enjoy!

Nutrition Facts

Serving size	(2237.6g)

Amount per serving	% Daily Value*
Calories	2802.8

Total Fat 136.8g	0%
Saturated Fat 73.7g	0%
Polyunsaturated Fat 7.0g
Cholesterol 673.3mg	0%
Sodium 6512.7mg	0%
Total Carbohydrate 165.7g	0%
Dietary Fiber 10.1g	0%
Total Sugars 26.3g
Protein 223.8g	0%

Vitamin D 163.1IU	0%
Calcium 2206.8mg	0%
Iron 12.7mg	0%
Potassium 1507.3mg	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: 44.1%

Protein: 32.1%

Carbs: 23.8%