Ingredients
Scale
- 1 (16 ounce) package spaghetti
- 3 (12.5 ounce) cans chicken chunks, drained
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 4 cups shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain; transfer to a large bowl.
- Stir chicken, cream of mushroom soup, and cream of chicken soup into spaghetti; transfer to a 9×13-inch baking dish. Top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.
Notes
- Prevent spaghetti from getting soggy by cooking it al dente.
- This casserole can be assembled ahead of time and refrigerated before baking.
- Use pre-cooked canned chicken for convenience, or substitute with fresh cooked chicken.
- Bake at 350 degrees F for about 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg