Ingredients
Scale
- 2 cups cooked chicken, shredded
- 12 oz spaghetti
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped green onions
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook spaghetti according to package instructions until al dente, then drain.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in diced tomatoes with green chilies, chili powder, paprika, cumin, salt, and pepper. Simmer for 5 minutes.
- Add cooked chicken to the sauce and stir well.
- Combine cooked spaghetti with the sauce and chicken mixture. Transfer to a greased baking dish.
- Sprinkle shredded cheddar and mozzarella cheese evenly over the top.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
Notes
- You can substitute rotisserie chicken for cooked chicken.
- Add sliced jalapeños for extra heat.
- Serve with a side of cornbread or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: Southern American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg