Cheesy Chicken Spaghetti Bake
Cheesy Chicken Spaghetti Bake
Creamy chicken spaghetti casserole with Rotel tomatoes, Velveeta, and Cheddar cheese, a family-friendly comfort dish.
Ingrediënten
- 1 cup shredded Cheddar cheese
- 1 whole Chicken
- 1 can 10.5 oz Cream of mushroom soup
- ½ cup Margarine 1 stick
- 1 small Onion diced and sautéed
- 1 package 16 oz Spaghetti
- 1 can 10 oz Rotel tomatoes with chilies
- 1 small block 8 oz Velveeta cheese, diced
Instructies
- Preheat the oven to 350°F (175°C).
- Boil the whole chicken in a large pot until fully cooked.
- Remove the chicken from the pot and allow it to cool.
- Once cooled, remove the chicken meat from the bones and shred it into bite-sized pieces.
- In the same pot of water used to boil the chicken, cook the spaghetti according to package instructions.
- Drain the spaghetti, but do not rinse it.
- In a skillet, sauté the diced onion until it becomes translucent.
- In a large mixing bowl, combine the Rotel tomatoes with chilies, cream of mushroom soup, diced Velveeta cheese, sautéed onion, and cooked spaghetti.
- Mix well.
- Transfer the mixture into a greased casserole dish.
- Bake in the preheated oven for 30-40 minutes, or until the Velveeta cheese is melted and the casserole is heated through.
- Remove the casserole from the oven and garnish with shredded Cheddar cheese.
- Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:
Serve hot with a side salad or steamed vegetables for a complete meal.
Wine Advice:
Pair this comforting casserole with a crisp Pinot Grigio or a light-bodied Merlot.
Nutritional Information
Calories: 420 kcal | Carbohydrates: 35 g | Protein: 25 g | Fat: 20 g | Fiber: 25 g | Sugar: 5 g | Salt: 1.2 g
