Southern Chicken Spaghetti
A filling family meal of tender pasta, savory chicken and tangy cheese in a creamy sauce.
Servings 8 servings
Ingredients
- 12 oz spaghetti
- 3 cups cooked shredded chicken
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup
- 1 cup chicken broth
- 1 can 10 oz fire-roasted tomatoes, drained
- 2 cups shredded Sharp Cheddar cheese plus more for topping
- 1 cup shredded Pepper Jack cheese
- 1 cup sour cream
- 1 large yellow onion diced
- 4 cloves fresh garlic chopped
- 2 tbsp olive oil
- 2-3 tsp Seasoning Salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper optional
- 1 tsp dried basil
- Fresh parsley optional
Instructions
- Preheat your oven to 350°F.
- Cook the spaghetti until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the onion until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute.
- Stir in the cream of chicken soup, cream of mushroom soup, chicken broth, fire-roasted tomatoes, sour cream, Seasoning Salt, garlic powder, onion powder, paprika, cayenne pepper (if using), and dried basil. Simmer for 5-7 minutes.
- Remove the skillet from heat and stir in the shredded cheddar and pepper jack cheese until melted.
- Combine the cooked spaghetti, shredded chicken, and the sauce.
- Transfer to a greased 9x13-inch baking dish. Top with extra cheddar cheese.
- Bake for 25-30 minutes, or until the top is golden and bubbly.
- Garnish with fresh parsley and serve.