Baked Chicken Spaghetti

Name: Baked Chicken Spaghetti
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Ingredients: cooking spray; 1 (16 ounce) package spaghetti; 6 tablespoons butter; 3 cups sliced fresh mushrooms; 1 cup chopped onion; 1 cup chopped celery; 1 (14 ounce) can diced tomatoes, drained; 2 (10.75 ounce) cans cream of mushroom soup; 1 cup chicken broth; 1 (4 ounce) can chopped green chiles (such as Old El Paso®), drained; ½ cup sour cream; 1 teaspoon seasoned salt; ¼ teaspoon cayenne pepper; salt and ground black pepper to taste; 3 ½ cups chopped cooked chicken; 2 cups shredded sharp white Cheddar cheese; ¾ cup panko bread crumbs; 2 tablespoons melted butter

Rating: 4.66 stars

44 Ratings
29 Reviews
9 Photos

Creamy, cheesy spaghetti baked with chicken. Comfort food to please everyone! Substitute diced zucchini, asparagus, and red and green peppers as you see fit.

By SUNKIST2

Gallery

Recipe Summary

prep:

20 mins

cook:

50 mins

total:

1 hr 10 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

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

Advertisement
Step 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.
Step 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.
Step 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.
Step 5

Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
Step 6

Bake in preheated oven until hot and bubbly, 30 to 40 minutes.

Nutrition Facts

Per Serving:

711 calories; protein 34.1g 68% DV; carbohydrates 60.8g 20% DV; fat 37.5g 58% DV; cholesterol 114.9mg 38% DV; sodium 1341.4mg 54% DV. Full Nutrition

Reviews (29)

Most helpful positive review

Suzi Waggoner Trotter-Liscum

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

Helpful

(10)

Most helpful critical review

wvjamyers

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

44 Ratings

5 star values: 36
4 star values: 4
3 star values: 2
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

John Humphrey

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

Helpful

(10)

Suzi Waggoner Trotter-Liscum

12/22/2013

Helpful

(10)

Tallone1954

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

Helpful

(8)

Aubrey M.

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

Helpful

(4)

PAIGEA

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

Helpful

(3)

Diana Foster Wilkins

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

Helpful

(3)

Kasey Jo

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

Helpful

(3)

Alabama

02/24/2014

Awesome!! Read More

Helpful

(2)

Vicki Nash Barnhill

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

Helpful

(2)

wvjamyers

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

More Reviews

Back to Baked Chicken Spaghetti

All Reviews for Baked Chicken Spaghetti

- of Reviews

Nutritional Information

Baked Chicken Spaghetti

Servings Per Recipe: 8
Calories: 711

% Daily Value *

protein: 68 %

carbohydrates: 20 %

exchange other carbs:

dietary fiber: 13 %

sugars:

fat: 58 %

saturated fat: 93 %

cholesterol: 38 %

vitamin a iu: 30 %

niacin equivalents: 109 %

vitamin b6: 20 %

vitamin c: 27 %

folate: 40 %

calcium: 28 %

iron: 28 %

magnesium: 22 %

potassium: 16 %

sodium: 54 %

thiamin: 68 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Baked Chicken Spaghetti

1 of 29

All Reviews

John Humphrey

01/29/2014

Helpful

(10)

Suzi Waggoner Trotter-Liscum

12/22/2013

Helpful

(10)

Tallone1954

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

Helpful

(8)

Aubrey M.

02/27/2014

Helpful

(4)

PAIGEA

01/28/2014

Helpful

(3)

Diana Foster Wilkins

04/12/2015

Helpful

(3)

Kasey Jo

04/02/2014

Helpful

(3)

Alabama

02/24/2014

Awesome!!

Helpful

(2)

Vicki Nash Barnhill

02/22/2016

Helpful

(2)

wvjamyers

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