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I combined parts of 2 different recipes to come up with this all-in-one chicken spaghetti casserole. Great for using leftover chicken.
Ingredients
- 1 teaspoon garlic salt
- ½ (16 ounce) package spaghetti
- 1 medium onion, chopped
- 1 tablespoon salted butter
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 (12 ounce) package frozen chopped broccoli, thawed
- 2 cups shredded Cheddar cheese
- 2 cups diced cooked chicken
- 1 cup 2% milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 (2.8 ounce) can French-fried onions
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Fill a large pot with water and add garlic salt; bring to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a large bowl.
Step 3
While the pasta is cooking, melt butter in a skillet over medium heat. Add onion and saute until lightly browned, 5 to 7 minutes. Add to the pasta.
Step 4
Add condensed soup, broccoli, Cheddar cheese, cooked chicken, milk, salt, and pepper to the pasta-onion mixture; mix to combine and transfer to a 9×13-inch baking dish.
Step 5
Bake in the preheated oven for 20 minutes. Sprinkle onions on top and bake another 5 minutes.
Cook’s Note:
If you want to use fresh broccoli, par-cook it first.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 367 | |
| % Daily Value * | |
| Total Fat19g | 24% |
| Saturated Fat9g | 43% |
| Cholesterol55mg | 18% |
| Sodium943mg | 41% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber2g | 7% |
| Total Sugars3g | |
| Protein20g | |
| Vitamin C20mg | 100% |
| Calcium231mg | 18% |
| Iron2mg | 12% |
| Potassium278mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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