Chicken Spaghetti Casserole with Broccoli recipe

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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

Nutrition Info

366.9 calories
carbohydrate: 28.6 g
cholesterol: 54.5 mg
fat: 19.1 g
fiber: 1.9 g
protein: 19.5 g
saturatedFat: 8.6 g
servingSize: -
sodium: 942.5 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9x13-inch casserole

Recipe Note

I combined parts of 2 different recipes to come up with this all-in-one chicken spaghetti casserole. Great for using leftover chicken.

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