Get ready to transform your ordinary dinner into an extraordinary culinary experience that will have your family begging for seconds! This Sunday Supper Ultimate Chicken Spaghetti isn't just another pasta dish – it's a mouthwatering masterpiece that combines the perfect blend of creamy, cheesy, and savory flavors that'll make your taste buds dance with joy. Whether you're looking for a crowd-pleasing meal that comes together in less than an hour or a comforting dish that screams home-cooked deliciousness, this recipe is about to become your new weeknight hero!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound spaghetti
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) diced tomatoes with green chilies
- 1 cup cheddar cheese, shredded
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of spaghetti, 2 cups of shredded cooked chicken, 1 can of cream of mushroom soup, 1 can of diced tomatoes with green chilies, 1 cup of shredded cheddar cheese, 1/2 cup of chopped onion, 1/2 cup of chopped bell pepper, 1 teaspoon of garlic powder, and salt and pepper to taste.
- In a large pot, bring salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the spaghetti is cooking, heat a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes or until they are softened and translucent.
- Once the vegetables are ready, add the shredded cooked chicken to the skillet. Stir in the cream of mushroom soup and the can of diced tomatoes with green chilies. Mix well to combine all the ingredients.
- Season the mixture with garlic powder, salt, and pepper to taste. Allow it to simmer for about 5-7 minutes, stirring occasionally, until everything is heated through and the flavors meld together.
- Once the spaghetti is cooked, drain it and return it to the pot. Pour the chicken and vegetable mixture over the spaghetti and gently toss to combine, ensuring the pasta is evenly coated with the sauce.
- Preheat your oven to 350°F (175°C). Transfer the spaghetti mixture to a greased 9x13 inch baking dish. Spread it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top of the spaghetti mixture.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Once baked, remove from the oven and let it cool for a few minutes before serving. Enjoy your Sunday Supper Ultimate Chicken Spaghetti!
Tips
- Use leftover rotisserie chicken or quickly poach chicken breasts for the most tender meat.
- For extra flavor, consider adding a dash of smoked paprika or a sprinkle of fresh herbs like parsley or basil.
- Make sure to drain your spaghetti well to prevent a watery sauce.
- For a crispy top, broil the dish for 2-3 minutes after baking to get a golden, slightly crunchy cheese layer.
- This dish freezes beautifully! Prepare in advance and store in an airtight container for up to 3 months.
- If you want to add more vegetables, try mixing in some spinach or mushrooms for extra nutrition.
- Use freshly shredded cheese for the best melting and flavor – pre-shredded cheese often contains anti-caking agents that can affect texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 75mg
