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This Chicken Spaghetti dish is so rich and creamy and is so easy to pull together in 40 minutes on a busy weeknight. You can even use a rotisserie chicken for less prep!
Helpful Products To Make This Recipe
Prep Time: 15 minutes
Cook Time 25 minutes
Total Time: 40 minutes
Servings: 8 servings
12 oz. spaghetti
1 egg beaten
2 chicken breasts, cooked and shredded or diced
2 (10 oz.) cans cream of chicken soup
1 cup sour cream
1 cup Monterey Jack Cheese, shredded
1/2 cup Parmesan cheese, shredded
1 (10 oz.) package frozen chopped spinach, thawed and drained well
3 cloves garlic, minced, or one tablespoon garlic powder
1 teaspoon onion powder
1 (6 oz.) can french fried onions, divided
dried parsley, for topping (optional)
Preheat oven to 350ºF degrees. Spray a 9x13” baking dish with non-stick cooking spray.
Cook the pasta according to package directions. Rinse under cold water and drain well. Set aside.
In a large bowl, beat the egg and then stir in cooked chicken, cream of chicken soup, sour cream, Monterey Jack cheese, Parmesan cheese, drained spinach, garlic, onion powder and half the can of fried onions.
Gently stir in cooked spaghetti. Pour into prepared baking dish and cover with foil. Bake at 350ºF degrees for 20 minutes. Remove foil and sprinkle with remaining fried onions. Return to oven for another five minutes, or until onions are golden brown. Garnish with dried parsley and serve with warm garlic bread, if desired.
Amount Per Serving (1 cup)
Calories 339; Calories from Fat 153; Fat 17g; Saturated Fat 8g; Cholesterol 59mg; Sodium 320mg; Potassium 331mg; Carbohydrates 29g; Fiber 2g; Sugar 2g; Protein 17g; Vitamin A 3026IU; Vitamin C 2mg; Calcium 182mg; Iron 1mg
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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