Baked Chicken Spaghetti

Baked Chicken Spaghetti

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"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 h 10 m servings 711 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 711 kcal
  • 36%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1390 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 27 Ratings

Most helpful positive review

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 ...

Most helpful critical review

What taste was there was good overall, but it was very bland. I would suggest lowering the amount of spaghetti used to bring the ratio of sauce and flavor up

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 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...

I used fat-free cream of mushroom soup,i also replaced the 1/2cup of sour cream with 1/2 cup of greek yogurt

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 w...

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 als...

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...

Awesome! !

This is fabulous! Don't skimp on the mushrooms or chicken, and cut back on the pasta. I cooked 6 very small chicken breasts in the crock pot with half a bottle of lite italian dressing for 4 h...

Delicious! The only thing I changed was substituting 1lb Velveeta cheese instead of the shredded cheese.

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