Chicken Spaghetti
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By Katelynn Blackwell
Chicken Spaghetti
5 steps
Cook:20min
Freeze the casserole before baking. Wrap tightly in foil and then, if you will be freezing longer than a month, wrap again in plastic wrap. Freeze for up to 3 months. Add 45 minutes (covered with foil) to bake time if baking from frozen. Remove foil and then bake remaining time uncovered.
Leftovers will keep in the refrigerator for 3 – 4 days. Store in a covered/air-tight container for best results.
Updated at: Thu, 17 Aug 2023 05:36:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories647.1 kcal (32%)
Total Fat25.6 g (37%)
Carbs66.8 g (26%)
Sugars3.8 g (4%)
Protein35.4 g (71%)
Sodium1646.6 mg (82%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Cook pasta according to package directions. Drain and return to pot.
Step 2
In a separate bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder and seasoned salt. Stir in the cheeses and the chicken.
Step 3
Add the mixture to the pasta and mix well.
Step 4
Spoon the spaghetti into a 9x13 inch casserole dish and press down gently.
Step 5
Bake at 350F degrees for 20 minutes.
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