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Baked Chicken Spaghetti
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Transform rotisserie chicken into a creamy, cheesy baked spaghetti with mushrooms and Cheddar cheese for a comforting crowd-pleaser!
Ingredients:
  • cooking spray
  • 1 (16 ounce) package spaghetti
  • 6 tablespoons butter
  • 3 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 (14 ounce) can diced tomatoes, drained
  • 2 (10.75 ounce) cans cream of mushroom soup
  • 1 cup chicken broth
  • 1 (4 ounce) can chopped green chiles (such as Old El Paso®), drained
  • 0.5 cup sour cream
  • 1 teaspoon seasoned salt
  • 0.25 teaspoon cayenne pepper
  • 3.5 cups chopped cooked chicken
  • 2 cups shredded sharp white Cheddar cheese
  • 0.75 cup panko bread crumbs
  • 2 tablespoons melted butter
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously coat a 13x9-inch baking dish with cooking spray.
  • Bring a pot of salted water to a gentle boil. Cook spaghetti until al dente, about 12 minutes. Drain well.
  • In a skillet over medium-high heat, melt 6 tablespoons of butter until sizzling. Sauté mushrooms, onion, and celery in the butter until just tender, about 5 to 6 minutes. Transfer this flavorful mix to a large bowl.
  • Combine diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper with the mushroom mixture. Mix in chicken and Cheddar cheese. Gently coat the pasta with the mixture and transfer to the baking dish.
  • Combine butter and bread crumbs in a small bowl and generously sprinkle over the pasta mixture.
  • Bake until deliciously hot and bubbly in preheated oven for 30 to 40 minutes.

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