Ingredients
2 cups cooked chicken, shredded
8 oz spaghetti, cooked and drained
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) diced tomatoes with green chilies, undrained
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/2 cup green onions, chopped
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1/2 cup crushed tortilla chips (optional for topping)
Instructions
- Preheat oven to 350°F (175°C). Cook spaghetti according to package directions, drain, and set aside. Shred the cooked chicken into bite-sized pieces.
- In a large bowl, mix together chicken, cooked spaghetti, cream of chicken soup, diced tomatoes with green chilies (with juice), sour cream, garlic powder, onion powder, green onions, and half of both cheeses. Season with salt and pepper.
- Spread the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top. If using, scatter crushed tortilla chips over the surface.
- Bake for 25–30 minutes or until hot, bubbly, and the cheese is melted and golden.
- Let cool for a few minutes before serving.
Notes
- Swap rotisserie chicken for a quick shortcut.
- Use cream of mushroom soup or a homemade white sauce if desired.
- Add diced jalapeños or pepper jack for a spicy version.
- Mix in frozen peas or spinach for extra veggies.
- Freeze before baking for up to 3 months—thaw overnight before cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion (1/6 of casserole)
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
