Chicken Spaghetti Casserole with Broccoli
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Description
I combined parts of 2 different recipes to come up with this all-in-one chicken spaghetti casserole. Great for using leftover chicken.
Ingredients
- 1 teaspoon garlic salt
- ½ (16 ounce) package spaghetti
- 1 medium onion, chopped
- 1 tablespoon salted butter
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 (12 ounce) package frozen chopped broccoli, thawed
- 2 cups shredded Cheddar cheese
- 2 cups diced cooked chicken
- 1 cup 2% milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 (2.8 ounce) can French-fried onions
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C).
- 2. Fill a large pot with water and add garlic salt; bring to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a large bowl.
- 3. While the pasta is cooking, melt butter in a skillet over medium heat. Add onion and saute until lightly browned, 5 to 7 minutes. Add to the pasta.
- 4. Add condensed soup, broccoli, Cheddar cheese, cooked chicken, milk, salt, and pepper to the pasta-onion mixture; mix to combine and transfer to a 9x13-inch baking dish.
- 5. Bake in the preheated oven for 20 minutes. Sprinkle onions on top and bake another 5 minutes.
Nutrition Facts
serving: 1 9x13-inch casserole
calories: 366.9 kcal
carbohydrates: 28.6 g
protein: 19.5 g
saturated fat: 8.6 g
cholesterol: 54.5 mg
sodium: 942.5 mg
fiber: 1.9 g
sugar: 3.1 g
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