Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz spaghetti
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep your ingredients by chopping the onion and bell pepper.
- In a large pot over medium heat, add olive oil and cook seasoned chicken breasts until golden brown on both sides (5-7 minutes per side). Remove from pot.
- Sauté onions and bell peppers in the same pot until soft (about 5 minutes). Add minced garlic and cook for an additional minute.
- Stir in the cream of mushroom soup and chicken broth until combined.
- Add cooked spaghetti and shredded chicken back to the pot, mixing gently to coat.
- Transfer mixture to a baking dish, sprinkle cheese on top, and bake at 350°F (175°C) for about 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 430
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg