Come Hungry And Leave Happy With This Cheesy Chicken Spaghetti!

This recipe has a few veggies in it. I try my best to sneak other veggies in so that my kids will get the healthy kick that they need for their growing bodies. Another reason why I love this casserole is that if you have veggies that you need to use then, through them in this casserole. I will sometimes cut up zucchini or squash and put that into this dish. Very delicious might I add. Oh! I almost forgot mushrooms. I know that not everyone likes mushrooms, but if you and your family are mushroom lovers then, you must put them in! This is definitely a recipe that you can design around your families taste buds.

Check out what our friends from The Cookin Chicks have to say about this:

“My kids go crazy over it, it is amazing reheated the next day, and a real crowd pleaser.”

This casserole will make enough to feed an army, but if you have leftovers they taste great the next day!

Ingredients

  • 2 cups chicken breast, cooked and shredded
  • 1 lb Miller’s spaghetti pasta, broken into smaller pieces
  • 2 cups Kraft cheddar cheese, shredded, divided
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 onion, diced
  • 2 tsp McCormick’s seasoned salt
  • 1/2 tsp McCormick’s ground chipotle pepper
  • 1/2 tsp McCormick’s ground black pepper
  • 1 tsp McCormick’s garlic powder
  • 2 cans Campbell’s cream of chicken soup
  • 2 cups Swanson chicken broth

Instructions

  1. In a medium pot, cook spaghetti until al dente. Drain water.
  2. In a large bowl, add the cooked chicken, spaghetti, 1 cup cheddar cheese, diced peppers, onion, seasoned salt, ground chipotle pepper, black pepper, garlic powder, and cream of mushroom soup.
  3. Once combined, slowly pour in the chicken broth and mix until well incorporated.
  4. Pour pasta mixture into a 9 x 13 baking pan.
  5. Sprinkle remaining 1 cup cheddar cheese on top of pasta evenly.
  6. Bake in preheated oven, 350, for about 35 minutes.
  7. Remove from oven and serve!!

USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>         

                                                                         

Quick Tip: Serve with garlic toast.

Thanks again to The Cookin Chicks for this amazing recipe.