Chicken Spaghetti
Ingredients:
2 cups cooked chicken, shredded
4 cups chicken broth
1 lb spaghetti
1 can (10 3/4 oz) cream of mushroom soup
1 can (10 3/4 oz) cream of chicken soup
1 can (10 oz) diced tomatoes and green chilies, undrained
1 cup grated sharp cheddar cheese 🧀
1 cup grated Monterey Jack cheese 🧀
1/4 teaspoon seasoned salt 🧂
1/4 teaspoon cayenne pepper 🌶️
Salt and freshly ground black pepper, to taste 🧂
1/2 cup finely diced green bell pepper (optional) 🌶️
1/2 cup finely diced onion (optional) 🧅
1 cup frozen peas (optional) 🌱
1 cup frozen corn (optional) 🌽
Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). 🔥
2. Cook Spaghetti:
In a large pot, combine chicken broth and spaghetti. 🍲🍝
Cook according to pasta package instructions until al dente. 🍝⏳
Drain and set aside. 🍝🛏️
3. Prepare Sauce:
In a large bowl, mix together the cream of mushroom soup, cream of chicken soup, diced tomatoes and green chilies, grated cheddar cheese, grated Monterey Jack cheese, seasoned salt, and cayenne pepper. 🍄🍗🍅🌶️🧀🧀🧂🌶️
Add salt and black pepper to taste. 🧂
4. Combine Ingredients:
Stir in the shredded chicken, cooked spaghetti, and any optional vegetables (green bell pepper, onion, peas, corn). 🍗🍝🌶️🧅🌱🌽
5. Bake:
Transfer the mixture to a lightly greased 9x13-inch baking dish. 🍝🍲
Cover with aluminum foil and bake in the preheated oven for 35-40 minutes, until heated through and bubbly. 🔥🍲