Easy Chicken Spaghetti
Published Date: 3/27/2026
Ingredients
- 8 oz spaghetti
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded and divided
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Boil a large pot of salted water and cook the spaghetti until al dente according to package directions. Drain well.
- In a large mixing bowl, combine the cream of chicken soup, diced tomatoes with green chilies, sour cream, chicken broth, garlic powder, onion powder, and black pepper.
- Fold the cooked spaghetti, shredded chicken, and half of the shredded cheddar cheese into the soup mixture until evenly coated.
- Spread the mixture evenly into the prepared baking dish and top with the remaining shredded cheddar cheese.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly. Let cool for 5 minutes before serving.