Chicken Spaghetti Casserole Step By Step

Chicken Spaghetti Casserole Step By Step:-This chicken spaghetti dish is simple, cheesy, and a hit with everyone! This is a nice afternoon meal with chicken, pasta, Rotel, and a creamy sauce.

Chicken Spaghetti Casserole Step By Step

Ingredients

• 1 pound spaghetti noodles
• 2 tablespoons olive oil divided use
• 1 yellow onion diced
• 1 red or green bell pepper diced
• 2 10-ounce cans diced tomatoes with green chilies Ratel
• 1 10.5-ounce can cream of mushroom soup
• 1 10.5-ounce can cream of chicken soup
• 2 cups chicken stock
• 2 cups shredded cheddar cheese
• 4 ounces Velveeta cut into cubes
• 2 heaping cups cooked diced or shredded chicken
• Salt and pepper to taste

Also Read:-Banana Nut Bread Step By Step

Instructions

1. Bring a big pot of water that has a lot of salt in it to a boil. After you add the spaghetti, cook for about 10 minutes, or until the pasta is almost al dente. Set aside ½ cup of the pasta water. After draining, add 1 tablespoon of olive oil and toss. Set aside.
2. Warm the oven up to 350°F. Spray a 13×9-inch baking dish with spray that doesn’t stick. Put away.
3. In a large Dutch oven, heat the last tablespoon of olive oil over medium-high heat. Add the bell pepper and onion, along with a little salt and pepper. Cook the onion for five minutes, or until it is soft and clear.
4. It will take about 5 minutes of cooking after adding the diced tomatoes and peppers until most of the liquid is gone.
5. Put in the chicken stock and vegetable soup. Bring to a low boil.
6. Mix the cheeses into the sauce until they melt and make it creamy. Put the chicken in. Add salt and pepper to taste, if you like.
7. Add the cooked spaghetti to the sauce and mix it in. If you need to, you can thin the sauce and mix the ingredients together with some of the pasta water you saved.
8. Move to the baking pan that has been prepped.
9. When it’s done, the top should be golden and the sauce should be bubbling. Warm up and serve.

Nutrition

• Calories: 548kcal |
• Carbohydrates: 56g |
• Protein: 27g |
• Fat: 24g |
• Saturated Fat: 10g |
• Polyunsaturated Fat: 3g |
• Monounsaturated Fat: 8g |
• Trans Fat: 0.03g |
• Cholesterol: 62mg |
• Sodium: 1052mg |
• Potassium: 563mg |
• Fiber: 3g |
• Sugar: 7g |
• Vitamin A: 1080IU |
• Vitamin C: 27mg |
• Calcium: 331mg |
• Iron: 3mg |