Description
A delicious and creamy chicken spaghetti bake topped with melted cheddar cheese.
Ingredients
Scale
- 2 cups chicken (diced)
- 1 pound spaghetti noodles (uncooked)
- 20 ounces 98% Fat Free Cream of Chicken Soup
- 3 cups grated cheddar cheese (divided)
- 14 ounces diced tomatoes (canned)
- 1/4 cup onion (diced)
- 1/4 cup green pepper (diced)
- 1 teaspoon seasoned salt
- dash cayenne pepper
- 14 ounces chicken broth
Instructions
- Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl.
- Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper and mix.
- Now slowly add chicken broth and continue stirring.
- Dump your spaghetti mix into a 9×13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
- Bake at 350 degrees for 30-35 minutes or until cheese begins to bubble.
Notes
- For a spicier kick, add more cayenne pepper to taste.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg