Cheesy Baked Chicken Spaghetti
Creamy and cheesy, this is a favorite baked chicken spaghetti recipe in our house!
Servings: 8 servings
Equipment
- 9"x13" Baking Dish
- Small Saucepan
- Bowl
- Pot to Boil Pasta
Ingredients
Cream Sauce*
- 2 cups Chicken Broth, low sodium
- 1 cup Milk
- ¾ cup Flour
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
Casserole Base
- 8 oz Thin Spaghetti, Cappellini
- 3 cups Diced Cooked Chicken
- 1 14-oz can Diced Tomatoes** lightly drained
- 1 7-oz can Diced Green Chilis**
- 1 Tablespoon Taco Seasoning
- 1 cup Sour Cream
- 1 cup Monterey Jack Cheese, shredded
- 1 ½ cups Cheddar Cheese, shredded, divided
Instructions
Make the Cream Sauce
- In a small saucepan, bring 2 cups of chicken broth to a low boil.
- In a bowl, whisk together flour and milk until smooth.
- Gradually whisk the flour mixture into the broth, whisking until thick.
- Reduce heat and add salt, pepper, garlic powder, onion powder. Stir to combine.
- Remove from heat. Set aside.
Casserole Base
- Meanwhile, cook pasta to al dente and drain. Put back in pot.
- Add the chicken, tomatoes, green chilis, taco seasoning, sour cream, and cheeses.
- Stir to combine.
- Add the cream sauce and mix well.
- Pour into a 9x13-inch baking dish.
- Cover with foil and bake at 350° for 25 minutes.
- Uncover and sprinkle ½ cup cheddar cheese on top.
- Bake for an additional 10-15 minutes, until casserole starts to brown and is hot and bubbly.
Notes
*Can substitute 2 cans of condensed cream of chicken soup.
**Can use Salsa or Rotel in place of the tomatoes and green chilis, if desired.
Nutrition
Calories: 587kcal
