"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." — Nicole Piersma
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1 1/2 tablespoons
salt and pepper to taste
skinless, boneless chicken breast halves
green bell pepper, chopped
broccoli, cut into florets
fresh mushrooms, sliced
shredded Colby-Monterey Jack cheese
1 (16 ounce) jar
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!
I was disappointed with this recipe. The italian herb seasoning on the chicken seemed a little overpowering. I won't make it again.
We found this dish didn't have enough spag.sauce and I had used a little more than it called for. I will make it again but I will add 50% more sauce than it calls for. I also doubled the garlic.Michele, Ontario
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!
Mmmmm Mmmmm Mmmmm! What a tasty spaghetti dish!It took some time to prepare, but it was well worth it!
I did add a little extra sauce, cut back on that olive oil by half, and added red pepper and black olives.
Wow! I love this recipe! It's a knock-out recipe in my family!
Very good. I followed the recipe exactly and it was very tasty.
This recipe was great. i used boneless skinless chicken thighs instead of the breast. Next time I will try it with whole wheat pasta.
Wonderful!! Even without the vegies! I also doubled the sauce!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Spaghetti with Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 137
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