Cheesy Cheddar Chicken Spaghetti Casserole
A delicious and cheesy casserole that is filled with amazing flavors that the entire family will love!
Servings: 8 Servings
Ingredients
- 12 ounces of broken spaghetti
- 3 cups cooked and chopped chicken rotisserie works great
- 2 (10.5-ounce) cans condensed cream of chicken soup
- 1 (16-ounce) container sour cream
- 1 cup chicken broth
- 1 teaspoon seasoning salt
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne pepper, optional
- 2 tablespoons dried parsley
Topping
- 2 cups sharp cheddar cheese
- ½ cup Italian seasoned bread crumbs
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Set aside.
- Cook 12 ounces of broken spaghetti according to package directions until al dente. Drain the pasta and set aside.
- In a large bowl combine 2 (10.5-ounce) cans condensed cream of chicken soup, 1 (16-ounce) container sour cream, 1 cup chicken broth, 1 teaspoon seasoning salt, ¼ teaspoon pepper, ⅛ teaspoon cayenne pepper, and 2 tablespoons dried parsley. Mix to combine.
- Add the cooked spaghetti and 3 cups cooked and chopped chicken to the sauce mixture. Toss until coated well.
- Add the coated spaghetti to the prepared pan. Top with 2 cups sharp cheddar cheese.
- In a small bowl, combine½ cup grated parmesan cheese and ½ cup Italian seasoned bread crumbs then sprinkle it on top of the casserole.
- Cover with aluminum foil and bake for 40-45 minutes. Remove the foil for the last 10 minutes to make it nice and bubbly.
Nutrition
Calories: 394kcal | Carbohydrates: 39g | Protein: 21g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 56mg | Sodium: 821mg | Potassium: 220mg | Fiber: 2g | Sugar: 2g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 288mg | Iron: 1mg
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