Cheesy Baked Chicken Spaghetti

baked chicken spaghetti

This Cheesy Baked Chicken Spaghetti has a rich and creamy alfredo sauce, zesty tomatoes and veggies, and a gooey Cheddar cheese topping.

Cheesy Baked Chicken Spaghetti
Makes 6 to 8 servings
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  1. 1 tablespoon butter
  2. 2/3 cup chopped onion
  3. 2 cloves garlic, minced
  4. 1 (15-ounce) jar alfredo sauce
  5. 1 (8-ounce) package processed cheese product, cubed
  6. 2 (15.5-ounce) cans fire-roasted diced tomatoes, drained
  7. 1 (16-ounce) package spaghetti, cooked according to package directions
  8. 3 cups shredded cooked chicken
  9. 1/3 cup chopped green onion
  10. 1 teaspoon dried Italian seasoning
  11. 1 1/2 cups shredded Cheddar cheese
  1. Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
  2. In a large skillet, melt butter over medium heat. Add onion and garlic; cook, stirring frequently, for 7 minutes or until onion is tender. Stir in alfredo sauce and cheese product until melted and smooth. Stir in tomatoes and next 4 ingredients until well combined. Spoon into prepared pan, and sprinkle with Cheddar.
  3. Bake for 20 to 30 minutes or until hot and bubbly. Let stand for 5 minutes before serving.
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