A cheesy baked blend of chicken and spaghetti.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.

  • Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.

  • Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

719 calories; 34.4 g total fat; 144 mg cholesterol; 1510 mg sodium. 47.8 g carbohydrates; 51.5 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/05/2013
Great Start! Read More
(14)

Most helpful critical review

Rating: 3 stars
01/25/2016
I made this and honestly you need double the sauce and to add garlic salt to it to add flavor. It is bland and dry if you don't. Read More
(3)
42 Ratings
  • 5 star values: 24
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/05/2013
Great Start! Read More
(14)
Rating: 4 stars
04/05/2013
Great Start! Read More
(14)
Rating: 5 stars
11/12/2013
Made this last night was awesome. And quick to make. Read More
(10)
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Rating: 5 stars
02/09/2018
NEEDS EDITING TO BE 5 Star!! Otherwise it s barely a 3. Simple tweaks. Nothing insane. I increase one extra can of soup. I like cream of mushroom. I also ad a regular sized can of medium rotel. That s the key. The extra soup and rotel!! I also add a bit of garlic powder or you can even sauté your cubes chicken with some fresh mashed garlic before adding. Also important to add 2/3 of the cheese INSIDE the casserole and the rest on top. No good with it all in top. I also like cheddar Monterrey jack blend. Other wise this is soooo easy and the best for pot licks because even cooler it s till relishes! Read More
(7)
Rating: 4 stars
02/13/2015
I often fix chicken by seasoning with salt pepper and garlic and searing it in olive oil then simmering in one can of cream of chicken one can of cream of mushroom and a little water until very tender. I use leftovers in chicken pot pie and tried it in this dish as well. I also dislike canned chicken and this is a good way to prepare one meal and prep for another. Read More
(5)
Rating: 4 stars
04/24/2013
Tried this tonight. It was pretty good. A good simple recipe if you don't have much to work with. Read More
(4)
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Rating: 3 stars
01/25/2016
I made this and honestly you need double the sauce and to add garlic salt to it to add flavor. It is bland and dry if you don't. Read More
(3)
Rating: 5 stars
05/21/2017
After reading some reviews I added a can of Rotel and 2 cans of cream of chicken soup instead of just one and I also added garlic salt. I mixed half the cheese in the mixture then added the rest on the top. I also used a rotisserie chicken and just picked the meat off of it. It was easy! It turned out so great! Read More
(3)
Rating: 4 stars
05/23/2016
This is a good start. I used 2 cans of broccoli and cheese soup and 1 can of cream of chicken added about 3/4 cups half and half. Then I sauted some onion yellow pepper and chopped garlic and added some peas to the sauce. It still could of used alittle more liquid. Read More
(3)
Rating: 5 stars
06/04/2016
I'm going to make this in the next couple of weeks and add (this is going to sound weird) some beer to it. I'll leave an actual review for it after I make it. I'm adding a five star rating because this looks so good. Read More
(3)