Recipe by 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."
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1 (16 ounce) package
sliced fresh mushrooms
1 (14 ounce) can
diced tomatoes, drained
2 (10.75 ounce) cans
cream of mushroom soup
1 (4 ounce) can
chopped green chiles (such as Old El Paso®), drained
salt and ground black pepper to taste
3 1/2 cups
chopped cooked chicken
shredded sharp white Cheddar cheese
panko bread crumbs
I used fat-free cream of mushroom soup,i also replaced the 1/2cup of sour cream with 1/2 cup of greek yogurt
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.
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.
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 hearts, used Parmesan and Swiss cheese instead of the cheddar, used 1 can cream of mushroom and 1 can cream of chicken, used 1 c. Water since I didn't have any broth and crushed up Italian bread crumbs in place of the panko bread crumbs. I did use the same seasonings, but used very little cayenne pepper and left out the green chiles and tomatoes ( my kids don't like them.) Loved how it came together and turned out!
Very good, and very easy to make. I kept it to one pan by cooking and draining the spaghetti, then browning veggies in the same pan. Lastly, I combined the rest of the ingredients into the pan and baked it. I didn't bother with the panko crust topping, and only used 2 T. of butter to saute the veggies. That, along with using low fat cream of mushroom soup and low fat sour cream made it healthier. I could have cut the fat even more, if I'd had low-fat shredded cheese. I used bow-tie pasta and that worked well. This is definitely something I'd make again and would be great for covered-dish potlucks.
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 while sauteeing. I used about three cups of baked, shredded chicken, and added a cup of shredded parmesan with the cheddar. My goodness, you'd have thought I'd cooked something gourmet... lol... Thanks for the recipe!! Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Chicken Spaghetti
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 338
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