Joanna Gaines Chicken Spaghetti Recipe
Creamy baked pasta with juicy chicken and plenty of cheese—what’s not to like ya'll?I’ve tossed this together so many times, I could do it blindfolded—and it still wows me.Here’s my trick: toss the spaghetti with a splash of broth before mixing; it stays moist that way.Letting the sauce simmer for a few minutes before combining everything gives it a richer taste.A pinch of garlic powder and black pepper keeps it from tasting too one-note.Covering the dish loosely with foil for the first half of baking keeps the top from over-browning before the inside is hot.
Servings: 6
Ingredients
- 1 lb Spaghetti
- 2 cups Chicken cooked and shredded
- 1 can Tomatoes 32 oz.
- 2 cups Cheddar Cheese shredded
- 1 cup Chicken Broth
- 1 can Cream of Mushroom Soup 10.5 oz.
- 1 Green Bell Pepper chopped
- 1 cup Mushrooms sliced
- 1 medium Onion chopped
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Instructions
- Cook the spaghetti according to package directions until al dente.
- Drain it and set aside.
- In a large skillet over medium heat, sauté onions, mushrooms, and bell pepper until softened.
- This should take about 5 minutes.
- Add the can of tomatoes, cream of mushroom soup, chicken broth, salt, black pepper, garlic powder, and onion powder to the skillet.
- Stir well.
- Combine the mixture with the cooked chicken and spaghetti.
- Transfer to a greased baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in a preheated oven at 350°F for 25 minutes or until bubbling.
- Serve hot!