Description
A comforting and creamy chicken spaghetti bake that’s perfect for dinner.
Ingredients
Scale
- 8 oz spaghetti
- 2 cups cooked chicken, shredded
- 1 can (10 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup diced mushrooms
- 1/2 cup frozen peas
- 1/4 cup chopped parsley
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- to taste Salt and pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, boil water and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced mushrooms and sauté until tender, about 5-7 minutes.
- In a large mixing bowl, combine the cooked spaghetti, shredded chicken, sautéed mushrooms, cream of mushroom soup, chicken broth, peas, and garlic powder. Mix well and season with salt and pepper.
- Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the remaining Parmesan cheese over the top.
- Bake the dish in the oven for 25-30 minutes or until the top is golden and bubbly.
- Once out of the oven, sprinkle chopped parsley on top for freshness, serve, and enjoy!
Notes
- This recipe can be modified with your favorite pasta shape.
- Using leftover rotisserie chicken adds great flavor.
- Feel free to adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg