Texas Chicken Spaghetti from Scratch
This hearty and flavorful Texas Chicken Spaghetti is made from scratch in one pot—loaded with creamy soups, tender chicken, vibrant veggies, and a gooey cheddar cheese topping.
Equipment
- 1 Pressure cooker or oven-safe baking dish
- 1 Skillet
- 1 Large mixing bowl
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 8 ounces spaghetti cooked and drained
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- ½ cup diced green bell pepper
- ½ cup diced onion
- 1 can diced tomatoes with green chilies drained
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
Instructions
Instructions
- Melt butter in a large skillet over medium heat. Add diced onion and bell pepper. Cook for about 5 minutes until softened.
- In a large bowl, mix shredded chicken with cooked spaghetti, both soups, drained tomatoes, garlic powder, salt, and pepper.
- Stir in sautéed vegetables and mix well to combine thoroughly.
- Grease the pressure cooker insert or a baking dish. Spoon in the mixture, spread evenly, and top with shredded cheddar cheese.
- Seal pressure cooker lid and cook on high pressure for 8 minutes. Perform a quick release after cooking.
- Carefully open lid, let it sit a few minutes, then serve. Optionally, bake uncovered at 350°F for 25-30 minutes for a crispy top.
Notes
Top with extra cheddar when serving for extra gooeyness. Store leftovers in the fridge for up to 4 days or freeze for 2 months. Reheat with a splash of water and more cheese if desired.