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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

711 calories; 37.5 g total fat; 115 mg cholesterol; 1341 mg sodium. 60.8 g carbohydrates; 34.1 g protein; Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 it up a bit but no need to make any other alterations. Great just like it is. Read More
(9)

Most helpful critical review

Rating: 1 stars
05/09/2015
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 Read More
43 Ratings
  • 5 star values: 35
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
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 it up a bit but no need to make any other alterations. Great just like it is. Read More
(9)
Rating: 5 stars
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 it up a bit but no need to make any other alterations. Great just like it is. Read More
(9)
Rating: 5 stars
01/29/2014
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 3yo was not in the household I would double the cayenne. Read More
(8)
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Rating: 5 stars
01/19/2014
I used fat-free cream of mushroom soup i also replaced the 1/2cup of sour cream with 1/2 cup of greek yogurt Read More
(8)
Rating: 5 stars
02/27/2014
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 hearts used Parmesan and Swiss cheese instead of the cheddar used 1 can cream of mushroom and 1 can cream of chicken used 1 c. Water since I didn't have any broth and crushed up Italian bread crumbs in place of the panko bread crumbs. I did use the same seasonings but used very little cayenne pepper and left out the green chiles and tomatoes ( my kids don't like them.) Loved how it came together and turned out! Read More
(4)
Rating: 5 stars
01/28/2014
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 while sauteeing. I used about three cups of baked shredded chicken and added a cup of shredded parmesan with the cheddar. My goodness you'd have thought I'd cooked something gourmet... lol... Thanks for the recipe!! Yummy! Read More
(3)
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Rating: 5 stars
04/02/2014
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 also didn't have cream of mushroom but had cream of chicken so I used that. I used whole wheat pasta and it turned out well in terms of consistency. Maybe if I had followed the recipe it would've been better. It kind of was a one note dish. The flavors melded almost too much. Read More
(3)
Rating: 5 stars
04/12/2015
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 have made this many times & it always comes out great! Read More
(3)
Rating: 5 stars
02/22/2016
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 for my husbands dinner. Win/win! Read More
(2)
Rating: 5 stars
02/24/2014
Awesome!! Read More
(2)
Rating: 1 stars
05/09/2015
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 Read More