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
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.
I used fat-free cream of mushroom soup,i also replaced the 1/2cup of sour cream with 1/2 cup of greek yogurt
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!
This was delicious. Made this today for our family Easter lunch. I doubled the recipe because we had 9 adults and 4 children and the recipe states makes 8 servings. It made enough for two casseroles, one 9 X 13 and one 8 X 11 and still had to put some in the freezer for later. Everyone went back for seconds. This is a keeper.
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 also didn't have cream of mushroom, but had cream of chicken, so I used that.
I used whole wheat pasta and it turned out well in terms of consistency. Maybe if I had followed the recipe it would've been better. It kind of was a one note dish. The flavors melded almost too much.
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.
* 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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