Baked Chicken Spaghetti Recipe -
Baked Chicken Spaghetti Recipe

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
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  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 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 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.


16 Ratings

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

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!

Jan 28, 2014

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!

Jan 04, 2015

I followed a few other reviews. I used one can of cream of mushroom and one can of cream of chicken soup.I also used fire roasted tomatoes and Italian Style shredded cheese. I used chicken tenderloins. I cut them into bite sized pieces and cooked them in olive oil with oregano and garlic salt. This recipe turned out amazing!

Oct 22, 2014

this was amazing!! I added more chiles, diced tomatoes, and mushrooms! and I added some green peppers while cooking the onions, celery and mushrooms! I couldn't find the white cheddar cheese, so I used a combo of sharp cheddar and a white hot pepper blend shredded cheeses. It made a lot so I froze whatever I couldn't fit in the dish!! I will definitely make this again, especially since everyone who ate, (especially my son) loved it!!!

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.


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  • 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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