Ingredients
Scale
- 1 pound spaghetti
- 2 cups cooked and shredded chicken
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup chopped green onions
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Cook spaghetti according to package directions. Drain well.
- Step 2: In a large bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, diced tomatoes and green chilies, softened cream cheese, cheddar cheese, milk, and green onions. Mix until well combined.
- Step 3: Pour the mixture into a lightly greased 9×13 inch baking dish.
- Step 4: Bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
- Step 5: Let stand for a few minutes before serving. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave, covered, to keep the spaghetti from drying out.
- Serve with a dollop of sour cream or a side of cornbread to cool down the spice and complement the cheesy flavors.
- For an extra layer of flavor, try using rotisserie chicken or adding a dash of hot sauce to the spaghetti mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American