Baked Chicken Spaghetti

Baked Chicken Spaghetti

17
SUNKIST2 4

"Creamy, cheesy spaghetti baked with chicken. Comfort food to please everyone! Substitute diced zucchini, asparagus, and red and green peppers as you see fit."

Ingredients

1 h 10 m servings 711 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 711 kcal
  • 36%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1390 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  3. Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
  4. Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
  5. Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
  6. Bake in preheated oven until hot and bubbly, 30 to 40 minutes.
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Reviews

17
  1. 25 Ratings

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This is a great change from regular spaghetti. Great with a salad & rolls or garlic bread, easy to make & will feed alot of people. You can use jalapenos instead of the chili peppers to spice ...

It was great. Easy to fix. Tasted real good. Tastes just as good, if not better, two days later. I followed the recipe exactly, using gluten-free pasta rather than regular. I think that if a...

I used fat-free cream of mushroom soup,i also replaced the 1/2cup of sour cream with 1/2 cup of greek yogurt

Awesome!! We all loved it! My husband and son don't love mushrooms, so I omitted them. I also finely chopped one red bell, and a couple of garlic cloves and added these to the celery and onion w...

I made changes so I'll give it 5 stars but my version was probably a 3 star. I didn't have mushrooms or celery so I subbed broccoli. The broccoli was actually the best part of the dish. I als...

Just made this awesome dish and loved it! I did make a few variations to use what I had and like, but this versatile recipe allowed for that. Here's what I changed: I added a can of artichoke...

Awesome! !

I have tried a couple other recipes for this dish and this one is my favorite so far. I left out the onions, tomatoes, and mushrooms and added 2 cans of Rotel original. I also added a cup of veg...

What taste was there was good overall, but it was very bland. I would suggest lowering the amount of spaghetti used to bring the ratio of sauce and flavor up