Ingredients
Scale
- 2 cups cooked chicken (shredded)
- 8 ounces spaghetti (uncooked)
- 1 can cream of chicken soup ((10.5 ounces))
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a pot, boil water and cook the spaghetti according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft.
- In a large bowl, combine the shredded chicken, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper.
- Add the cooked spaghetti and sautéed vegetables to the mixture. Stir until everything is well combined.
- Transfer the mixture to a greased baking dish. Top with shredded cheddar cheese.
- Bake for 25-30 minutes, or until hot and bubbly. The cheese should be melted and slightly golden.
- Prep Time: 15
- Cook Time: 30