Chicken Spaghetti (no cream of soup)
Chicken Spaghetti is a hearty family dinner made with no cream of soup! It is gluten-free, kid-friendly, and ready in just 30 minutes!
Servings: 8
Ingredients
For the Casserole
- 4 cups cooked shredded chicken
- 1 12 ounce package Barilla Gluten Free Spaghetti, cooked al dente (about 7 minutes)
- 1 tablespoon butter
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 small onion chopped
- 1 cup celery chopped
- 1 tablespoon minced garlic
For the Cheese Sauce
- 1 1/2 cup chicken broth
- 1 cup milk
- 6 ounces cream cheese
- 1/4 cup heavy cream
- 1 cup shredded cheddar
- 1 (10 ounce) can tomatoes with green chilies, undrained
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
For the Topping
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees.
- Melt the butter over medium heat in a large deep skillet or Dutch oven. Sauté the bell peppers, onion, celery and garlic for 7-8 minutes stirring occasionally.
- Remove from skillet and add to a large mixing bowl, set aside.
- Add the broth, milk, cream cheese and heavy cream to the skillet, whisk until the cream cheese has melted.
- Stir in the shredded cheddar, undrained can of tomatoes and spices. Allow mixture to simmer, stirring occasionally, until the sauce starts to thicken.
- In the large mixing bowl with the vegetables add the cooked chicken, cooked spaghetti and cheese sauce, stir well.
- Pour the chicken spaghetti into a greased 9x13 casserole dish and top with the remaining shredded cheddar.
- Bake 20-25 minutes.
Notes
See post notes for freezing and reheating instructions.
Nutrition
Serving: 1heaping cup | Calories: 524kcal | Carbohydrates: 40g | Protein: 34g | Fat: 25g | Cholesterol: 119mg | Sodium: 981mg | Fiber: 5g | Sugar: 6g