Joanna Gaines Chicken Spaghetti Recipe
Joanna Gaines Chicken Spaghetti Recipe is pure comfort food. This creamy, cheesy dish is a family favorite. I discovered this recipe through Magnolia Table.
Equipment
- Large pot
- 9x13-inch baking dish
- Cutting board and sharp knife
- Mixing bowls (medium and large)
- Wooden Spoon
- Measuring cups and spoons
- Cheese grater
Ingredients
- 1 pound spaghetti pasta
- 3 cups cooked chicken shredded
- 1 can 10 ounces diced tomatoes with green chilies
- 1 can 10.5 ounces cream of mushroom soup
- 1 can 10.5 ounces cream of chicken soup
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 small onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 teaspoon chili powder
Instructions
- Boil water in your large pot. Add a pinch of salt to water.
- Cook spaghetti according to package directions. Drain pasta and set it aside. Don't overcook the noodles at all.
- Mix soups in a large bowl. Add diced tomatoes with their juice.
- Pour in the chicken broth slowly. Stir in onion, bell pepper, and garlic.
- Add shredded chicken to the mixture. Season with salt, pepper, and chili powder.
- Add cooked spaghetti to chicken mixture. Stir gently until everything is coated.
- Make sure pasta is evenly distributed. The mixture should look creamy and combined.
- Preheat your oven to 350°F. Grease your 9x13 inch baking dish.
- Pour half the spaghetti mixture into dish. Sprinkle 1 cup cheese over the layer.
- Add remaining spaghetti mixture on top. Top with remaining cheese evenly.
- Cover dish with aluminum foil loosely. Bake for 30 minutes covered first.
- Remove foil and bake 15 more minutes. Cheese should be bubbly and golden.
- Let it cool for 5 minutes. Serve hot and enjoy the deliciousness.
Notes
- Use rotisserie chicken to save time.
- It adds amazing flavor to the dish.
- Don't skip the diced tomatoes with chilies.
- They add a perfect kick of flavor.
- You can adjust the spice level easily.
- Mix different cheeses for more depth.
- Monterey Jack works wonderfully with cheddar.
- Make this dish a day ahead.
- It tastes even better after flavors meld.
- Freeze leftovers in individual portions for later.
- Add vegetables like mushrooms or zucchini.
- They boost nutrition without changing the taste.