Rhonda's Chicken Spaghetti

Creamy, cheesy, and packed with hearty flavors, Rhonda's Chicken Spaghetti is the ultimate comfort food casserole. This family-favorite recipe combines tender spaghetti, juicy shredded chicken, and a rich blend of cream of mushroom and chicken soups, enhanced with the bold kick of diced tomatoes and green chilies. Sautéed bell peppers and onions add a layer of savory depth, while a generous topping of melted cheddar cheese makes each bite irresistible. Perfect for weeknight dinners or potlucks, this easy-to-make chicken spaghetti bake is ready in just an hour and serves six hungry guests. Pair it with a crisp side salad or warm garlic bread for a meal that's sure to be a hit!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz Spaghetti
• 2 large Chicken breasts
• 4 cups Chicken broth
• 1 can (10.5 oz) Cream of mushroom soup
• 1 can (10.5 oz) Cream of chicken soup
• 1 can (10 oz) Diced tomatoes with green chilies (Rotel)
• 2 cups Shredded cheddar cheese
• 1 medium Bell pepper
• 1 medium Onion
• 2 tbsp Unsalted butter
• 1 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.

Step 2

In a large pot, bring the 4 cups of chicken broth to a boil. Add the chicken breasts and cook until they are fully cooked and tender, about 15-20 minutes. Remove the chicken and set aside to cool slightly.

Step 3

In the same pot of chicken broth, cook the spaghetti noodles until al dente, following the package instructions. Drain the noodles, reserving 1/2 cup of the broth for later, and set the noodles aside.

Step 4

While the pasta is cooking, chop the cooled chicken breasts into bite-sized pieces or shred them with a fork.

Step 5

Finely chop the bell pepper and onion. In a large skillet, melt the butter over medium heat. Add the chopped bell pepper and onion, and sauté until they are soft and fragrant, about 5 minutes.

Step 6

In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, garlic powder, salt, and black pepper. Stir in the reserved 1/2 cup of chicken broth to loosen the mixture.

Step 7

Add the sautéed vegetables, shredded chicken, and cooked spaghetti to the bowl. Mix until everything is evenly combined.

Step 8

Transfer the mixture to the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the dish from the oven, let it cool slightly, and serve warm. Enjoy Rhonda's Chicken Spaghetti with a side salad or garlic bread!

Nutrition Facts

Serving size	(3127.9g)

Amount per serving	% Daily Value*
Calories	2926.8

Total Fat 138.0g	0%
Saturated Fat 75.0g	0%
Polyunsaturated Fat 6.3g
Cholesterol 669.5mg	0%
Sodium 9406.7mg	0%
Total Carbohydrate 187.8g	0%
Dietary Fiber 14.0g	0%
Total Sugars 38.4g
Protein 234.0g	0%

Vitamin D 158.6IU	0%
Calcium 2294.2mg	0%
Iron 15.1mg	0%
Potassium 2575.5mg	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: 42.4%

Protein: 32.0%

Carbs: 25.6%