This chicken spaghetti is quick, easy and delicious utilizing pantry ingredients to make it affordable and quick to make.
Course Main Course
Cuisine American
Keyword chicken, pasta
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Resting Time 15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 8servings
Calories 463kcal
Ingredients
2 12ouncecans chunk white chicken OR 1.5 cups of shredded cooked chickenor close to that amount…fudge if you need to :
1poundspaghettibroken in half
2cupsshredded cheddar cheeseMonterey or pepper jack are also yummy!
3bouillon cubes
1can Ro-Teldon’t drain.
1teaspoonsalt
2cans cream of chicken soupcream of mushroom soup works great, as well.
1finely diced small yellow onionabout 1cup
2tablespoonsdried basil
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Instructions
Preheat the oven to 350 degrees.
Grease 9 by 13 casserole dish.
In a large pot, cook the spaghetti noodles according to the al-dente directions adding the chicken bouillon to the water the pasta is being cooked in. Reserve 1.5 cups of the liquid (I have a pot with a lid that has a built-in strainer that makes this easy. Alternatively, you could use tongs to pull out the pasta from the pot and put it into a strainer, remove the liquid you need, and then dump the rest).
Return the pasta to the pot.
Add the chicken, 1 cup of the cheese, Ro-tel (and liquid), salt, cream of chicken soup, dried basil, and diced onion.
Stir gently.
Add 1 cup of the liquid and, if the pasta still seems a bit dry…the remaining ½ cup.
Dump the pasta mixture into the greased casserole pan.
Top with the remaining cheese.
Bake for 45min - 1 hour (if the cheese starts getting to brown, cover with aluminum foil in the last 15 minutes) or until hot and bubbling.