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My review
Baked Spaghetti with Chicken
Nicole Piersma
"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."
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Ingredients
1 h 30 m servings 472Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
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Reviews
Read all reviews 3870 Ratings
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Most helpful positive review
7/12/2002
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...
Most helpful critical review
3/31/2001
I was disappointed with this recipe. The italian herb seasoning on the chicken seemed a little overpowering. I won't make it again.
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7/12/2002
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...
3/15/2001
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 garli...
12/28/2000
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!
3/31/2001
I was disappointed with this recipe. The italian herb seasoning on the chicken seemed a little overpowering. I won't make it again.
2/10/2003
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 ...
4/23/2011
This recipe was great. i used boneless skinless chicken thighs instead of the breast. Next time I will try it with whole wheat pasta.
11/8/2010
I agree with the other reviewers, it's a little bland; I think because there is to much spaghetti and not enough sauce. A 1/2 lb of dry spaghetti and a 25 oz jar of sauce would make a better pas...
10/30/2002
Wonderful!! Even without the vegies! I also doubled the sauce!