Description
Creamy Chicken Spaghetti, natural lighting, comforting plating –testp
Creamy Chicken Spaghetti combines the comforting textures and flavors of tender rotisserie chicken and soft, creamy pasta in a dish that’s both satisfying and decadent. The colorful bell peppers and rich, melty cheese create a visually appealing and mouthwatering casserole that’s perfect for any family meal or gathering.This recipe is an excellent choice for those who love comforting, hearty meals that are easy to prepare. It’s ideal for busy weeknights, potlucks, or when you need a dish that can serve a crowd. With its rich flavors and simple preparation, it’s sure to become a new favorite in your home.
Ingredients
1 Rotisserie chicken, shredded
1 pound Spaghetti, cooked al dente & reserve a ladle of pasta water
1 medium Red bell pepper, chopped
1 medium Green bell pepper, chopped
1 medium Onion, chopped
6 oz Velveeta, cubed
1 10.5 oz can of Cream of Chicken soup
1 10.5 oz can of Cream of Mushroom soup
1 10 oz can of Rotel
1.5 cups Cheddar cheese, hand shredded (divided)
1.5 cups Monterey jack cheese, hand shredded (divided)
2 tbsp Garlic powder
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions
In a large skillet, sauté the bell peppers and onion in a little olive oil, seasoned with salt and pepper, until soft.
Add cubed Velveeta and both cans of soup, stirring over medium-high heat until the cheese melts and blends into the soup.
Mix in the shredded chicken, half the cheeses, and Rotel. Season with salt, pepper, and garlic powder.
Stir in the al dente spaghetti and pasta water, combining thoroughly.
Transfer to a 9×13” baking dish, top with remaining cheeses, and bake at 375°F for 20-30 minutes until bubbly and golden.
Cool slightly, garnish with parsley if desired, and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 620