Cheesy Chicken Spaghetti Casserole
This Cheesy Chicken Spaghetti will please the crowd on a budget. As a leftover, this reheats great for lunch the following day!
Servings 6 people
Calories 143kcal
Ingredients
- 1 Can Cream of Mushroom Soup
- 1 C Light Sour Cream
- 1 ½ C Milk
- 2 TBSP Garlic minced
- 1 TSP Parsley Chopped
- 2 TSP Dried Chives
- ½-3/4 C Water from noodles
- 2 Boneless Skinless Chicken Breasts cooked & diced
- 1 bag of frozen corn or any vegetable
- Garlic Salt & Pepper to taste
- 2 TBSP Jeff Ruby's Steak Seasoning *optional
- 1 Box Barilla Noodles cooked (any long strand will do)
- 16 oz. Block Colby Jack Cheese shredded (any cheese will do)
Instructions
- Boil noodles according to box, drain.
- In a large bowl mix together cream of mushroom soup, sour cream, milk, garlic, parsley and chives.
- Add chicken to noodles in a large baking dish and pour milk mixture, coating every noodle.
- Spread shredded cheese over the top and cover with aluminum foil.
- Bake in the oven for 30-45 minutes until warm, cheese is melted and bubbly.
- Remove the foil and allow to cook for another 10-15 minutes until cheese is golden brown.
- Remove from oven and allow to cool approximately 10 minutes prior to serving.
Nutrition
Calories: 143kcal | Carbohydrates: 7g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 100mg | Potassium: 360mg | Sugar: 3g | Vitamin A: 1360IU | Vitamin C: 12.5mg | Calcium: 143mg | Iron: 0.5mg