“Tantalizing Texas Chicken Spaghetti”

Texas Chicken Spaghetti is a classic comfort food dish with a unique twist. This delicious recipe combines chicken, spaghetti noodles, and a delicious, creamy sauce. It’s a hearty and flavorful meal that is perfect for any night of the week. With just a few simple ingredients and a bit of time, you can make this delicious dish that will have your family asking for seconds.

Ingredients

1. 2 pounds of cooked chicken, shredded
2. 1 pound of spaghetti noodles
3. 2 cans of cream of chicken soup
4. 1 can of diced tomatoes
5. 1 can of Rotel tomatoes
6. 1 teaspoon of garlic powder
7. 1 teaspoon of onion powder
8. 1 teaspoon of Italian seasoning
9. 1 teaspoon of salt
10. 1 teaspoon of black pepper
11. 2 cups of shredded cheddar cheese

Preparation

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cook the spaghetti noodles according to package directions.
3. In a large bowl, combine the cooked chicken, cream of chicken soup, diced tomatoes, Rotel tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper.
4. Stir the ingredients until they are well combined.
5. Grease a 9×13 inch baking dish.
6. Spread the spaghetti noodles in the bottom of the baking dish.
7. Pour the chicken mixture over the noodles and spread it out evenly.
8. Sprinkle the shredded cheese over the top of the dish.

Cooking

1. Bake the dish in the preheated oven for 30 minutes.
2. Remove the dish from the oven and let it cool for 10 minutes.
3. Serve and enjoy!

Serving

1. Serve the Texas Chicken Spaghetti with a side of garlic bread and a salad.
2. This dish is also delicious served with roasted vegetables.
3. You can also top the dish with additional cheese or diced green onions for extra flavor.

Tips

1. You can use pre-cooked chicken or rotisserie chicken for this recipe.
2. If you like your spaghetti extra cheesy, feel free to add more cheese.
3. Use any type of pasta you prefer, such as penne or bowtie noodles.
4. For a spicy kick, add a can of diced green chiles to the chicken mixture.
5. For a creamy version, substitute cream of mushroom soup for the cream of chicken soup.
6. This dish can be frozen for up to three months.