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By areinventedmom.com
Easy Weeknight Chicken Spaghetti
5 steps
Prep:15minCook:30min
Easy Weeknight Chicken Spaghetti - who says comfort food can't be easy? I've simplified an ARM family favorite dinner to make it perfect for busy weeknights.
Updated at: Thu, 17 Aug 2023 02:50:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
27
High
Nutrition per serving
Calories455.1 kcal (23%)
Total Fat17.8 g (25%)
Carbs49.7 g (19%)
Sugars2.6 g (3%)
Protein23.1 g (46%)
Sodium1226 mg (61%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 pounddry spaghetti
broken in half, then broken in half again
2 cupschicken breast
pre-cooked, roughly chopped
1 x 10.5 ozcream of chicken soup
can, undiluted
1 x 10.5 ozcream of mushroom soup
can, undiluted
¼ cupgreen pepper
finely diced
¼ cupyellow onion
finely diced
16 ozchicken broth
2 cupsshredded cheddar cheese
reserving 1/2 cup for later use
1 tspgarlic powder
1 tspSeason salt
salt
to taste
pepper
to taste
salt
to taste
pepper
to taste
Instructions
Step 1
Using a large pot, cook the spaghetti according to package directions until al dente. Drain well.
Step 2
While the spaghetti is cooking, combine the pre-cooked chicken breast, 2 cans of soup, green pepper, onion, chicken broth, cheddar cheese (don't forget to reserve the 1/2 cup for later use), garlic powder and Lawry's Season salt. Mix well.
Step 3
Add cooked spaghetti to chicken mixture and stir to combine.
Step 4
Pour mixture into a greased 9 x 13 casserole dish and top with 1/2 cup of reserved cheddar cheese.
Step 5
Bake at 350 degrees until bubbly, about 30 minutes.
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Notes
3 liked
1 disliked
Delicious
Makes leftovers
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