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My Chicken Spaghetti Casserole

I thought I would share my recipe for my new favorite casserole. It’s easy, and very tasty. The leftovers are even better!

Chicken Spaghetti Casserole
1 rotisserie chicken (get all the meat off of it)
1/2 pkg spaghetti or fat spaghetti noodles broken a little bit (cooked and  drained)
1 can cream of chicken ( I use the healthy request)
1 can cream of mushroom (healthy request)
1/2 cup sour cream
1 can chicken broth (I use low sodium)
1 green or red bell pepper, chopped
2-3 cups cheddar cheese
Crushed tortilla chips

Preheat oven to 350. In 9 x 13 pan put chicken, cream of chicken, cream of mushroom, sour cream, bell pepper, and 1/2 of the cheese. Stir and mix well. Add cooked noodles. Slowly add chicken broth, stirring until mixed well, but not soupy. I usually use the whole can, which is about 16 oz. Top with the rest of the cheese. Cover with foil. Bake 25 mins. Uncover, and add crushed chips on top. Bake 5 more mins uncovered.

I hope you make  this, and enjoy it as much as we do. Since we eat low sodium, you might need to adjust this and season to your taste. Let me know how you like it!