Chicken Spaghetti Casserole

• 12 oz spaghetti
• 2 cups cooked, shredded chicken
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 cup frozen peas and carrots
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup crushed potato chips
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook spaghetti according to package instructions; drain.
3. 3 In a large bowl, mix cooked spaghetti, chicken, soup, milk, peas, carrots, and 1 cup cheese.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Top with remaining cheese and crushed potato chips.
6. 6 Bake for 30-35 minutes until bubbly and top is golden.
7. 7 Let stand 5 minutes before serving.

Nutrition

Tips

• Use rotisserie chicken for extra flavor and convenience.
• For a crispy topping, broil for 1-2 minutes at the end.
• Add a dash of paprika for color and smokiness.
• Ensure chicken reaches 165°F for safety.

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months; thaw overnight and reheat in the oven at 350°F until hot.

Serving Suggestions

• Serve with a simple green salad.
• Pair with garlic bread for a hearty meal.
• Add a side of steamed broccoli for extra veggies.

FAQ