Creamy Chicken Spaghetti (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups rotisserie chicken, shredded or chunked
02 -
12 oz dry spaghetti
03 -
1 cup chicken stock, divided
04 -
1 (10 oz) can Rotel tomatoes with green chilies
05 -
2 (10.5 oz) cans cream of chicken with herbs condensed soup
06 -
1 cup sour cream
07 -
4 garlic cloves, minced
08 -
3 cups shredded cheese (Mexican blend or similar)
→ Seasonings
09 -
3 tablespoons cajun seasoning, divided
10 -
½ teaspoon red pepper flakes
11 -
½ teaspoon seasoning salt
12 -
½ teaspoon freshly ground pepper
13 -
Dried parsley for garnish
→ Homemade Cajun Seasoning (Optional)
14 -
2 tablespoons smoked paprika
15 -
1 tablespoon cayenne pepper
16 -
1 tablespoon onion powder
17 -
2 teaspoons garlic powder
18 -
1 teaspoon ground black pepper
19 -
1 teaspoon salt
20 -
½ teaspoon dried thyme
21 -
½ teaspoon dried oregano
# Instructions:
01 -
Preheat oven to 375°F. Bring large pot of water to boil and cook spaghetti according to package directions.
02 -
Debone rotisserie chicken and place in large bowl. Pour ¼ cup chicken broth over chicken to moisten, then sprinkle with about 2 tablespoons of cajun seasoning, coating evenly.
03 -
In another large bowl, combine cream of chicken soup, undrained Rotel, sour cream, minced garlic, 1 tablespoon cajun seasoning, seasoning salt, red pepper flakes, and black pepper. Whisk until smooth.
04 -
Heat remaining ¾ cup chicken stock until warm, then whisk into sauce mixture.
05 -
In 9×13 casserole dish, combine drained spaghetti, seasoned chicken, sauce mixture, and half the cheese. Mix thoroughly with tongs to evenly distribute ingredients.
06 -
Top with remaining cheese and sprinkle with dried parsley. Cover with foil (spray foil with nonstick spray first). Bake 25 minutes, then uncover and bake additional 10 minutes until cheese is melted and edges are browned and bubbly.
# Notes:
01 -
Homemade cajun seasoning recommended but store-bought works too
02 -
When reheating, add splashes of chicken stock to rehydrate pasta
03 -
Great make-ahead dish for busy weeknights