Cheesy Spaghetti Dish (Print Version)
# Ingredients:
01 -
Shredded chicken, 2 cups.
02 -
Cheddar, grated, about 2 cups.
03 -
1/2 cup of diced green bell pepper.
04 -
1/2 cup of minced onion.
05 -
8 oz spaghetti noodles.
06 -
1/2 teaspoon each of garlic and onion powder.
07 -
2 minced garlic cloves.
08 -
One 10.5 oz can of cream of mushroom soup.
09 -
1/4 cup of grated Parmesan cheese.
10 -
Salt and black pepper to your taste.
11 -
Chopped fresh parsley for topping.
12 -
2 tablespoons of unsalted butter.
13 -
1 cup low sodium chicken broth.
14 -
10 oz can of diced tomatoes with green chilies.
15 -
10.5 oz can of cream of chicken soup.
# Instructions:
01 -
Cook the spaghetti in salted boiling water until just tender, following the package instructions. Drain it and set aside.
02 -
Heat butter over medium heat. Sauté the garlic, diced onion, and green bell pepper until soft. Should take about 5 to 7 minutes.
03 -
Stir in the soups, chicken broth, and diced tomatoes with chilies. Sprinkle the spices in and let it simmer for 5 minutes to heat through.
04 -
Blend the cooked chicken and spaghetti into the sauce. Stir everything well and let it warm up for 5 minutes.
05 -
Set your oven to preheat at 350°F. Pour the mixture into a casserole dish and top it off with cheddar and Parmesan cheese.
06 -
Bake for 20-25 minutes, until the cheese is melted and bubbly. Add fresh parsley on top before serving.
# Notes:
01 -
You can make this ahead of time and reheat it.
02 -
Keeps well in the freezer for up to three months.