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Baked Spaghetti with Chicken

SUBMITTED BY: Nicole Piersma      PHOTO BY: Kayli

"This is a wonderful chicken recipe that kids and adults love. To make ahead of time, leave off the cheese and refrigerate. Then bake for 20 minutes to heat, add the cheese and bake for 10 more minutes."
PREP TIME  1 Hr
COOK TIME  30 Min
READY IN  1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3 tablespoons olive oil
  • 2 bay leaves
  • 1 1/2 tablespoons Italian seasoning
  • 1 teaspoon chopped garlic
  • salt and pepper to taste
  • 4 skinless, boneless chicken breast halves
  • 1 green bell pepper, chopped
  • 1/2 onion, chopped
  • 1 head broccoli, cut into florets
  • 8 fresh mushrooms, sliced
  • 1 pound uncooked spaghetti
  • 5 ounces shredded Colby-Monterey Jack cheese
  • 1 (16 ounce) jar spaghetti sauce

DIRECTIONS

  1. In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
  3. While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
  4. Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by DREGINEK
I must say this was a surprisingly tasty change from the regular spaghetti dinners we've had in the past! Listen to the previous reviews, you need to add more sauce than called for..I used 1 and 1/2 jars. I think next time I'll also cut back on the Italian seasoning to just 1 TBLS. Overall, very good and easy and my family has already asked me to make again!

20 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2003 by Dale
How easy can it get! I was worried what the kids would like and this fit the bill. I used a two pound bag of already grilled, frozen, chicken strips. I might add, the adults liked it too!

6 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2007 by MARKBRECK
Very good. I followed the recipe exactly and it was very tasty.

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 454

  • Total Fat: 14.9g
  • Cholesterol: 45mg
  • Sodium: 390mg
  • Total Carbs: 52.8g
  •     Dietary Fiber: 4.3g
  • Protein: 27.4g

VIEW DETAILED NUTRITION

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