Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz spaghetti, cooked
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix cooked spaghetti, shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and salt.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar cheese evenly on top.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Let it cool for 5 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- For extra flavor, add diced bell peppers or mushrooms.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg