Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz spaghetti, cooked
- 1 can (10.5 oz) cream of chicken soup
- 1 cup diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F.
- Mix chicken, spaghetti, soup, tomatoes, sour cream, broth, and spices in a bowl.
- Transfer mixture to a greased baking dish.
- Sprinkle cheese on top.
- Bake for 25-30 minutes until bubbly.
- Let cool briefly before serving.
Notes
- Adjust cayenne pepper for preferred spice level.
- Substitute rotisserie chicken for convenience.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Casserole
- Method: Baked
- Cuisine: Southern
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg