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Cheesy Chicken Spaghetti Casserole
Course
Casseroles, Dinner
Keyword
casseroles, Dinner
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Servings
8
Calories
765
kcal
Ingredients
16
ounces
Spaghetti noodles
cooked al dente
3 to 4
Chicken breasts
cooked and shredded or diced
1
cup
Finely diced onion
1
cup
Finely diced green or red pepper
1
cup
Finely diced celery
3
tbsp
Butter
2
tsp
Garlic salt
1/2
tsp
Black pepper
1
can
(10.75 ounces) Cream of chicken soup
1
can
(10.75 ounces) Cream of celery soup
2 1/2
cups
Milk
1/2
cup
Dry white wine
1/2
cup
Chicken stock
16
ounces
Velveeta
cut in small cubes
3
cups
Shredded cheddar cheese
1/2
cup
Seasoned Italian Panko breadcrumbs
Instructions
Preheat oven to 350 degrees.
In a large pan, melt butter.
Add onion, celery, and pepper. Season with garlic salt and pepper.
Cook on medium heat until veggies start to get soft.
Add both soups, milk, wine and stock. Bring to boil.
Turn down heat and add Velveeta, stirring until it melts.
Add chicken and spaghetti. Mix well.
Spoon into a greased 9 x 13 baking dish.
Sprinkle cheese, then breadcrumbs on top.
Bake covered loosely with foil for 30 minutes.
Uncover and bake another 5 to 15 minutes, or until bubbly and golden.
Nutrition
Calories:
765
kcal
|
Carbohydrates:
66
g
|
Protein:
52
g
|
Fat:
31
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
140
mg
|
Sodium:
2401
mg
|
Potassium:
967
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
1448
IU
|
Vitamin C:
18
mg
|
Calcium:
780
mg
|
Iron:
2
mg