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Baked Chicken Spaghetti

Rated as 4.62 out of 5 Stars

"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 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  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.
  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.
  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.
  5. Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
  6. 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 26
  1. 39 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

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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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 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...

I used fat-free cream of mushroom soup,i also replaced the 1/2cup of sour cream with 1/2 cup of greek yogurt

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...

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...

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...

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...

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...

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 als...