Chicken Spaghetti
Prep Time
15mins
Time to Table
1hr
Servings
8
Ingredients
- 16 ounces dry spaghetti
- 10.5 ounce can cream of chicken soup
- 1/2 cup Daisy French Onion Dip
- 1/2 cup Daisy Sour Cream
- 2 10.5 ounce cans tomatoes with green chiles, drained
- 3 cups shredded sharp cheddar cheese
- 1 cup chicken broth
- 1 teaspoon ground black pepper
- 3 cups shredded rotisserie chicken
Ingredients
- 16 ounces dry spaghetti
- 10.5 ounce can cream of chicken soup
- 1/2 cup Daisy French Onion Dip
- 1/2 cup Daisy Sour Cream
- 2 10.5 ounce cans tomatoes with green chiles, drained
- 3 cups shredded sharp cheddar cheese
- 1 cup chicken broth
- 1 teaspoon ground black pepper
- 3 cups shredded rotisserie chicken
Directions
- Preheat the oven to 350°F. Spray a 9/x13-inch baking dish with nonstick spray.
- Cook the spaghetti to al dente per the package directions.
- Meanwhile, combine both cans of soup, dip, sour cream, tomatoes, 2 cups shredded cheddar cheese, chicken broth, and ground black pepper.
- Add the chicken and cooked, drained spaghetti. Mix until combined and pour into prepared baking dish.
- Top with the remaining cheese. Bake 35-45 minutes or until the edges are bubbly. If browning too quickly, cover loosely with foil.
- Calories:563
- Cholesterol:88
- Dietary Fiber:3
- Protein:29
- Sodium:1498
- Total Carbohydrate:53
- Total Fat:24