Chicken Spaghetti Casserole with Broccoli

Chicken Spaghetti Casserole with Broccoli

by Samuel Aubert 1 year ago
0 (0)
45 minutes
366.9 kcal
28.6 g carbs
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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. 1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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. 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. 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. 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