Description
A classic, cozy bake with tender chicken, twirly spaghetti, and a bubbly blanket of cheese.
Ingredients
Scale
- 2 cups Cooked chicken (shredded)
- 8 oz Spaghetti
- 1 can Cream of chicken soup (or creamy base)
- 2 cups Shredded cheese (cheddar or blend)
- 2 tbsp Butter
- 1 Onion, finely diced
- 2 cloves Garlic, minced
- 1 cup Chicken broth
- 1/2 cup Milk or cream
- 1 tsp Paprika
- Salt and black pepper to taste
- 1/2 cup Parmesan cheese (for topping)
Instructions
- Cook spaghetti in salted water until just al dente; drain.
- Sauté onion and garlic in butter until soft and fragrant.
- Stir in cream base, broth, and milk; warm until smooth.
- Fold in shredded chicken and season with salt, pepper, and paprika.
- Combine sauce with spaghetti and half the shredded cheese.
- Transfer to a greased baking dish and top with remaining cheese and Parmesan.
- Bake at 375°F (190°C) until bubbly and golden on top; rest briefly before serving.
Notes
- For a spicier version, add red pepper flakes.
- Can substitute chicken with turkey or a vegetarian option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg