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
- 2 pounds of cooked chicken, shredded
- 1 pound of spaghetti noodles
- 2 cans of cream of chicken soup
- 1 can of diced tomatoes
- 1 can of Rotel tomatoes
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of Italian seasoning
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 cups of shredded cheddar cheese
Preparation
- Preheat the oven to 350 degrees Fahrenheit.
- Cook the spaghetti noodles according to package directions.
- 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.
- Stir the ingredients until they are well combined.
- Grease a 9×13 inch baking dish.
- Spread the spaghetti noodles in the bottom of the baking dish.
- Pour the chicken mixture over the noodles and spread it out evenly.
- Sprinkle the shredded cheese over the top of the dish.
Cooking
- Bake the dish in the preheated oven for 30 minutes.
- Remove the dish from the oven and let it cool for 10 minutes.
- Serve and enjoy!
Serving
- Serve the Texas Chicken Spaghetti with a side of garlic bread and a salad.
- This dish is also delicious served with roasted vegetables.
- You can also top the dish with additional cheese or diced green onions for extra flavor.
Tips
- You can use pre-cooked chicken or rotisserie chicken for this recipe.
- If you like your spaghetti extra cheesy, feel free to add more cheese.
- Use any type of pasta you prefer, such as penne or bowtie noodles.
- For a spicy kick, add a can of diced green chiles to the chicken mixture.
- For a creamy version, substitute cream of mushroom soup for the cream of chicken soup.
- This dish can be frozen for up to three months.
