Chicken Spaghetti Casserole with Broccoli

Leftover chicken plus pantry staples like canned soup, French-fried onions, and frozen broccoli help this chicken spaghetti casserole come together in just 10 minutes of prep time.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 367 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon garlic salt
• 2 cups shredded Cheddar cheese
• 1 medium onion, chopped
• 2 (10.5 ounce) cans condensed cream of chicken soup
• 1 (2.8 ounce) can French-fried onions
• 1 tablespoon salted butter
• 1 cup 2% milk
• ½ (16 ounce) package spaghetti
• 1 (12 ounce) package frozen chopped broccoli, thawed
• 2 cups diced cooked chicken

Recipe Instructions

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 9x13-inch baking dish.

Step 5

Bake in the preheated oven for 20 minutes. Sprinkle onions on top and bake another 5 minutes.