Baked Chicken Spaghetti

Use leftover rotisserie chicken to make this creamy, cheesy baked spaghetti with mushrooms and Cheddar cheese for a classic comfort food dish to please everyone!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 711 Calories

Ingredients

• 6 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• salt and ground black pepper to taste
• 2 tablespoons melted butter
• 1 cup chicken broth
• 1 teaspoon seasoned salt
• 1 (16 ounce) package spaghetti
• cooking spray
• 3 cups sliced fresh mushrooms
• 2 (10.75 ounce) cans cream of mushroom soup
• 1 (14 ounce) can diced tomatoes, drained
• 1 (4 ounce) can chopped green chiles (such as Old El Paso®), drained
• 2 cups shredded sharp white Cheddar cheese
• 0.5 cup sour cream
• 0.25 teaspoon cayenne pepper
• 0.75 cup panko bread crumbs
• 3.5 cups chopped cooked chicken

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.

Step 2

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.

Step 3

Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.

Step 4

Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.

Step 5

Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.

Step 6

Bake in preheated oven until hot and bubbly, 30 to 40 minutes.