Search thousands of recipes reviewed by home cooks like you.

Baked Chicken Spaghetti

Baked Chicken Spaghetti

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
SUNKIST2

SUNKIST2

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Gnana
6

Gnana

12/22/2013

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 up a bit, but no need to make any other alterations. Great just like it is.

Tallone1954
3

Tallone1954

1/19/2014

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

john
2

john

1/29/2014

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 3yo was not in the household, I would double the cayenne.

Similar recipes

ADVERTISEMENT