Chicken Spaghetti is one of those quick and easy throw together dinners that you usually always have the ingredients in your pantry. It is pure southern comfort food and oh so good!
You could add mushrooms, onions and peppers to make it to your families tastes. It’s a very versatile dish!
12 ounce package thin spaghetti (broken in half)
2 cups cooked chicken
1 (10 3/4 ounces) can cream of chicken soup (can use fat free or regular)
1 (10 3/4 ounces) can cream of mushroom soup (can use fat free or regular)
1 (10 ounces) can Rotel diced tomatoes and green chiles, undrained
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup onion, finely diced
1 garlic clove, minced
1 tablespoon butter
8 ounces sour cream
2 cups shredded cheddar or Mexican blend cheese
Preheat oven to 350 degrees.
Break pasta in half and prepare per package directions and drain.
Saute red pepper, green pepper and onion in butter until tender. Add garlic and cook 1 minute longer.
In a large bowl mix together the chicken, soups, Rotel, peppers, onion, 1/2 cup cheese and sour cream, stirring until evenly combined.
Next add in the cooked and drained pasta, stirring until evenly combined.
Transfer to a 9×13 baking dish.
Cover with foil and bake 30 minutes.
Remove from oven and top with remaining cheese.
Return to the oven, uncovered, until cheese melts.
This is what happens when you don’t take a picture fast enough. You get a picture of it half gone. 🙂