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Easy Chicken Spaghetti Bake

This easy chicken spaghetti bake is creamy, cheesy, and perfect for busy weeknights.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Keywords: air fryer desserts easy recipes, dinner recipes, easy recipes, food receipt easy recipes, quick and easy recipes, recipes for dinner, sweet easy recipes
Servings: 6 servings
Author: Betty

Ingredients

  • 1 (16 ounce) package spaghetti
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 4 cooked skinless, boneless chicken breast halves, chopped
  • 1/4 cup butter
  • 1 cup shredded Cheddar cheese

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  3. Combine cream of mushroom soup, diced tomatoes with green chile peppers, chicken, and butter in a large bowl; add cooked spaghetti and mix until well combined.
  4. Transfer to a baking dish and top with shredded Cheddar cheese.
  5. Bake in the preheated oven until the cheese is bubbly, about 30 minutes.

Notes

Feel free to use leftover chicken or rotisserie chicken to save time. You can also swap the cream of mushroom soup with cream of chicken soup if preferred.