Chicken Spaghetti Casserole with Broccoli
Description
Leftover chicken plus pantry staples like canned soup, French-fried onions, and frozen broccoli help this chicken spaghetti casserole come together in just 10 minutes of prep time.
Ingredients
•
1 teaspoon garlic salt
•
1/2 (16 ounce) package spaghetti
•
1 medium onion, chopped
•
1 tablespoon salted butter
•
2 (10 1/2 ounce) cans condensed cream of chicken soup
•
1 (12 ounce) package frozen chopped broccoli, thawed
•
2 cups shredded Cheddar cheese
•
2 cups diced cooked chicken
•
1 cup 2% milk
•
1/2 teaspoon salt
•
1/2 teaspoon ground black pepper
•
1 (2 4/5 ounce) can French-fried onions
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Fill a large pot with water and add garlic salt; bring to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a large bowl.
3
While the pasta is cooking, melt butter in a skillet over medium heat. Add onion and saute until lightly browned, 5 to 7 minutes. Add to the pasta.
4
Add condensed soup, broccoli, Cheddar cheese, cooked chicken, milk, salt, and pepper to the pasta-onion mixture; mix to combine and transfer to a 9x13-inch baking dish.
5
Bake in the preheated oven for 20 minutes. Sprinkle onions on top and bake another 5 minutes.