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My review
Baked Chicken Spaghetti
SUNKIST2
"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
1 h 10 m servings 711 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- 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.
- 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.
- 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.
- Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
- Bake in preheated oven until hot and bubbly, 30 to 40 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 711 calories; 37.5 g fat; 60.8 g carbohydrates; 34.1 g protein; 115 mg cholesterol; 1341 mg sodium. Full nutrition
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Reviews
Read all reviews 2639 Ratings
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Most helpful positive review
12/22/2013
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 ...
Most helpful critical review
5/9/2015
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
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12/22/2013
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 ...
1/29/2014
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...
1/19/2014
I used fat-free cream of mushroom soup,i also replaced the 1/2cup of sour cream with 1/2 cup of greek yogurt
2/27/2014
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...
1/28/2014
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 w...
2/28/2016
I used 2 small cans of mushroom pieces instead of fresh. No celery, but one can cream of celery soup and one can cream of mushroom soup. I used a can of rotel instead of diced tomatoes and fresh...
2/22/2016
Great dish. Very rich, can't even begin to imagine the calories. I did not use all the ingredients because I didn't have them all. But everyone love it and it made two glass pans full. Leftovers...
4/12/2015
I love this recipe. If you are looking for a very moist chicken spaghetti then this is not the one you want. This recipe can be cut like a lasagna. It has a great texture & loaded with flavor. I...