Creamy alfredo sauce mixed with chicken and spaghetti with sun-dried tomatoes, mushroom and spinach accents make an easy Creamy Tuscan Chicken and Spaghetti Casserole.
Course Main Course
Cuisine American
Keyword Creamy Tuscan Chicken and Spaghetti Casserole
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Servings 8servings
Calories 318kcal
Author Jennifer @ Plowing Through Life
Ingredients
2cupsshredded chickencooked
1/2poundcut spaghetticooked
1cupmushroomssliced or quartered
1cupfresh spinachchopped
15ounce jargarlic Alfredo sauce
3 ouncessundried tomatoescut into thin strips
1/4cupgrated Parmesan cheese
1/4cupItalian bread crumbs
Instructions
Cook spaghetti and chicken (if necessary). Drain and return spaghetti to pot.
Mix in chicken, mushrooms, spinach, Alfredo sauce and tomatoes.
Pour into a greased 9 x 13 inch casserole dish.
Mix bread crumbs and parmesan cheese together and sprinkle evenly over casserole.
Bake at 350°F for 20 - 30 minutes until heated through.
Notes
Slice sun-dried tomatoes into small pieces to help spread the delicious flavors throughout more bites
Slice or quarter mushrooms
Can prepare and shred chicken especially for this recipe, but we like to use leftover rotisserie chicken or even a can of shredded chicken to save time
If garlic alfredo sauce isn't available add minced garlic or fresh garlic to regular alfredo sauce
We like cut spaghetti because it's easier for many of us, including our young kids to eat, but any type of pasta can be used
If bread crumb topping starts to brown cover with foil to prevent burning, but allow casserole to heat through
Chicken casserole reheats well, but may need extra sauce added to maximize flavor
Casserole can be frozen in an airtight container for up to three months and reheated - I typically add more sauce or cheese when reheating a frozen chicken and spaghetti casserole to help keep it moist