Baked Chicken Spaghetti Recipe - Allrecipes.com
Baked Chicken Spaghetti Recipe
  • READY IN ABOUT hrs

Baked Chicken Spaghetti

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Dec 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.

 
Jan 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

 

11 Ratings

Jan 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.

 
Feb 27, 2014

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!

 
Apr 19, 2014

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.

 
Apr 02, 2014

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.

 
Feb 24, 2014

Awesome! !

 
Feb 09, 2014

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.

 

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Nutrition

  • Calories
  • 711 kcal
  • 36%
  • Carbohydrates
  • 60.8 g
  • 20%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 37.5 g
  • 58%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 34.1 g
  • 68%
  • Sodium
  • 1390 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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