Description
A heartwarming blend of creamy textures and robust flavors, perfect for cozy family dinners.
Ingredients
Scale
- 8 oz spaghetti, cooked until al dente
- 2 cups cooked chicken, shredded
- 1 can Rotel tomatoes, undrained
- 1 cup cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup chopped green bell pepper (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the spaghetti according to the package instructions until al dente.
- In a large bowl, combine shredded chicken, undrained Rotel tomatoes, cream of mushroom soup, sour cream, shredded cheddar, mozzarella, parmesan, garlic powder, onion powder, salt, and pepper.
- Gently add the cooked and cooled spaghetti to the chicken mixture.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Bake in the preheated oven for 25-30 minutes.
- Let it cool slightly before serving.
Notes
Make-ahead tips: Prepare the casserole the night before and store it in the fridge. Increase baking time if chilled. Common mistakes include overcooking spaghetti and neglecting to mix ingredients properly.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg