Ingredients
Scale
- 8 ounces spaghetti
- 2 cups cooked, shredded chicken
- 1 can Rotel tomatoes with green chilies
- 1 cup cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine shredded chicken, Rotel tomatoes, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper.
- Add the cooked spaghetti to the mixture and stir to combine.
- Transfer the mixture to a greased baking dish and sprinkle cheddar cheese on top.
- Bake for 25-30 minutes or until heated through and cheese is bubbly.
- Allow to cool slightly before serving. Enjoy!
Notes
Serve warm with a side salad or garlic bread. Leftovers can be refrigerated for up to three days or frozen for up to two months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg