Creamy Chicken Spaghetti Recipe

Name: Creamy Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 cups cooked chicken, cut into bite size pieces (I used a small rotisseri chicken and really like the flavor it adds); 1 cup yellow onion, chopped; 1/2 cup red sweet bell pepper, chopped; 1/2 cup green bell pepper, chopped; 6 -8 garlic cloves, minced; 1 tablespoon butter; 2 (10 ounce) cans Rotel Tomatoes; 1 (8 ounce) can tomato sauce; 6 ounces sliced fresh mushrooms; 1 (4 ounce) can sliced ripe olives, drained; 1 1/2 tablespoons dried basil; 1 1/2 tablespoons dried oregano; 12 ounces spaghetti, cooked and drained and coated with a little; olive oil, to prevent sticking; 2 cups shredded Mexican blend cheese (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheese combination); 1 1/4 cups shredded sharp cheddar cheese; 1 cup parmesan cheese, shredded; 1 (10 3/4 ounce) can cream of mushroom soup; 1 (10 3/4 ounce) can cream of chicken soup; 1 (10 3/4 ounce) can milk (use soup can); 1/4 cup water; 1 teaspoon salt; 1/8 teaspoon fresh ground pepper; paprika (to garnish)

Servings: persons

4 -5 cups cooked chicken, cut into bite size pieces (I used a small rotisseri chicken and really like the flavor it adds)
1 cup yellow onion, chopped
1/2 cup red sweet bell pepper, chopped
1/2 cup green bell pepper, chopped
6 -8 garlic cloves, minced
1 tablespoon butter
2 (10 ounce) cans Rotel Tomatoes
1 (8 ounce) can tomato sauce
6 ounces sliced fresh mushrooms
1 (4 ounce) can sliced ripe olives, drained
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
12 ounces spaghetti, cooked and drained and coated with a little
olive oil, to prevent sticking
2 cups shredded Mexican blend cheese (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheese combination)
1 1/4 cups shredded sharp cheddar cheese
1 cup parmesan cheese, shredded
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can milk (use soup can)
1/4 cup water
1 teaspoon salt
1/8 teaspoon fresh ground pepper
paprika (to garnish)

1
Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
2
Add rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes.
3
Place 1/2 of the spaghetti in a 10x15 inch dish.
4
Top with half the meat sauce mixture.
5
Sprinkle with 2 cups of Mexican blend cheese.
6
Repeat layer of spaghetti and meat sauce.
7
Sprinkle with cheddar cheese then the parmesan cheese.
8
Mix soups with milk and water and pour evenly over casserole.
9
Sprinkle with paprika to garnish.
10
Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.
11
Enjoy with a salad and garlic french bread.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 -5 cups cooked chicken, cut into bite size pieces (I used a small rotisseri chicken and really like the flavor it adds), 1 cup yellow onion, chopped, 1/2 cup red sweet bell pepper, chopped, 1/2 cup green bell pepper, chopped, and more.

Yes, Creamy Chicken Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chicken Spaghetti

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