Go Back
Chicken Spaghetti

Chicken Spaghetti

A nice switch up from regular spaghetti, but still super simple and quick thanks to our good friend, the rotisserie chicken.
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • 3 cups shredded rotisserie chicken
  • 16 oz spaghetti noodles
  • 2 10 oz cans cream of chicken soup *or make your own if you don't like using canned*
  • 8 oz sour cream
  • 8 oz chicken broth
  • 10 oz can diced tomatoes with chiles, drained
  • 16 oz grated cheddar cheese, divided
  • salt and pepper, to taste

Method
 

  1. Boil spaghetti noodles according to package directions. While waiting for the water to come to a boil, preheat oven to 375 degrees.
  2. In a large bowl, mix together the cream of chicken soups, sour cream, broth, and diced tomatoes. Stir in chicken, salt and pepper, and half of the grated cheese. When the noodles are done cooking, drain and add to this mixture.
    3. If you don't love using canned cream soups, we totally understand. If you have about 10 extra minutes, you can make your own version using our method in the notes!
  3. Pour the combined mixture into a greased 13x9 pan. Top with remaining cheese. Bake for 10-12 minutes until cheese is melted and bubbly. Serve with your favorite salad and/or garlic bread.

Notes

For a homemade version of canned cream of chicken, use 3 Tbsp of butter and 3 Tbsp of flour to make a roux.  Whisk in 1/2 cup of chicken broth and 1/2 cup of milk, and combine well.  Season with salt and pepper, and simmer until thickened.  This will make enough to substitute for 10 oz of the canned soup.