Ingredients
Scale
- 1 pound spaghetti
- 1.5 pounds cooked chicken, shredded
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 can (10 ounces) diced tomatoes and green chilies (like Rotel), undrained
- 8 ounces cream cheese, softened
- 1/2 cup milk
- 1 teaspoon garlic powder
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Cook spaghetti according to package directions. Drain well.
- Step 2: In a large bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, cream of chicken soup, diced tomatoes and green chilies, softened cream cheese, milk, and garlic powder. Stir until well combined and the cream cheese is melted and smooth.
- Step 3: Pour the mixture into a greased 9×13 inch baking dish.
- Step 4: Bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.
- Step 5: Let stand for a few minutes before serving.
Notes
- Store leftover chicken spaghetti in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of milk to keep it creamy.
- Garnish with a sprinkle of shredded cheddar cheese and a dollop of sour cream for extra flavor and richness.
- For a richer flavor, try using rotisserie chicken instead of plain cooked chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American