Chicken Spaghetti

Ingredients 📝 Shopping List

• 1 tablespoon olive oil ➕
• 1 medium onion, chopped ➕
• 2 cloves garlic, minced ➕
• 2 (10 ounce) cans condensed cream of chicken soup ➕
• 1 (10.5 ounce) can condensed cream of mushroom soup ➕
• 2 cups cooked chicken, shredded or diced ➕
• 1 (4 ounce) jar diced pimientos, undrained ➕
• 1/2 teaspoon salt ➕
• 1/4 teaspoon black pepper ➕
• 1/4 teaspoon paprika ➕
• 1/4 teaspoon dried thyme ➕
• 8 ounces spaghetti, uncooked ➕
• 1 cup shredded cheddar cheese ➕

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute more until fragrant.
4. Stir in the cream of chicken soup, cream of mushroom soup, cooked chicken, pimientos (with liquid), salt, pepper, paprika, and thyme. Mix well.
5. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
6. Add the uncooked spaghetti to the skillet, breaking it in half if necessary to fit. Stir to combine with the sauce.
7. Cover the skillet and cook over low heat for about 15-20 minutes, or until the spaghetti is tender, stirring occasionally to prevent sticking.
8. Once the spaghetti is cooked, stir in the shredded cheddar cheese until melted.
9. Transfer the chicken spaghetti to a greased 9x13 inch baking dish.
10. Bake uncovered for 20-25 minutes, or until bubbly and lightly browned on top.
11. Let stand for 5 minutes before serving.

Tips & Notes

You can use rotisserie chicken for a quicker preparation. Feel free to add other vegetables like chopped bell peppers or mushrooms along with the onion.

Source

View Original Recipe