Classic Chicken Spaghetti Bake
Classic Chicken Spaghetti Bake
Ingredients
For the Chicken and Pasta
- 8 ounces spaghetti, broken into 2-inch pieces
- 2 cups cooked chicken, shredded or diced
For the Creamy Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 10 3/4 ounces cream of mushroom soup, undiluted
- 10 3/4 ounces cream of chicken soup, undiluted
- 10 ounces rotel diced tomatoes with green chilies, undrained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Topping
- 2 cups cheddar cheese, shredded, divided
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
Cook the spaghetti according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
⏱️ 5 min
- 5
Stir in the cream of mushroom soup, cream of chicken soup, Rotel diced tomatoes, salt, and pepper. Mix until well combined and heated through.
⏱️ 3 min
- 6
Remove the sauce from the heat. Add the cooked chicken, cooked spaghetti, and 1 1/2 cups of the shredded cheddar cheese to the sauce. Stir gently until everything is evenly coated.
⏱️ 5 min
- 7
Pour the chicken spaghetti mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
⏱️ 2 min
- 8
Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly golden brown.
⏱️ 25 min•🌡️ 350
- 9
Remove from the oven and let stand for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Spaghetti Bake
Ingredients
For the Chicken and Pasta
- 8 ounces spaghetti, broken into 2-inch pieces
- 2 cups cooked chicken, shredded or diced
For the Creamy Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 10 3/4 ounces cream of mushroom soup, undiluted
- 10 3/4 ounces cream of chicken soup, undiluted
- 10 ounces rotel diced tomatoes with green chilies, undrained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cheese Topping
- 2 cups cheddar cheese, shredded, divided
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
Cook the spaghetti according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly.
⏱️ 5 min - 5
Stir in the cream of mushroom soup, cream of chicken soup, Rotel diced tomatoes, salt, and pepper. Mix until well combined and heated through.
⏱️ 3 min - 6
Remove the sauce from the heat. Add the cooked chicken, cooked spaghetti, and 1 1/2 cups of the shredded cheddar cheese to the sauce. Stir gently until everything is evenly coated.
⏱️ 5 min - 7
Pour the chicken spaghetti mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
⏱️ 2 min - 8
Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly golden brown.
⏱️ 25 min•🌡️ 350 - 9
Remove from the oven and let stand for 5 minutes before serving.
⏱️ 5 min