Baked Chicken Spaghetti
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5.0
15 reviews
Excellent
Baked Chicken Spaghetti
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This quick and easy dump-and-bake chicken spaghetti recipe is the ultimate comfort food! Simply dump all the ingredients together, mix, and bake for a creamy, cheesy chicken spaghetti dinner.
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Ingredients
- 2 cups low-sodium chicken broth
- 1 can (10.5 ounces) condensed cream of mushroom soup, NOT diluted
- 6 ounces uncooked spaghetti broken into small pieces
- ½ lb. uncooked boneless skinless chicken breasts diced into bite-sized pieces
- 1 can (14.5 ounces) petite-diced tomatoes, drained
- ½ cup diced onion
- ½ cup diced green bell pepper
- 2 teaspoons minced garlic
- ¾ cup shredded cheddar cheese divided
- Optional garnish: fresh parsley
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Instructions
- Preheat oven to 425 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray.
- In a large bowl, whisk together chicken broth and condensed soup until smooth. Add the uncooked spaghetti, uncooked chicken, tomatoes, onion, bell pepper, garlic, and ½ cup of the cheese. Stir (or use your hands) to combine everything together.
- Transfer mixture to the prepared baking dish, using your hands or a wooden spoon to gently press all of the ingredients into an even layer. You might need to break the pasta into smaller pieces in order to get as much of it as possible in the liquid. It doesn't have to be perfect, though! Cover tightly with aluminum foil and bake for 40 minutes, stirring halfway through the baking time.
- Uncover; stir again. At this point, you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then, move on to the next step.
- Top with remaining ¼ cup of cheese.
- Bake, uncovered, for 5-10 more minutes, or until cheese is melted, chicken is cooked through, and pasta is tender. Give the pasta another stir, and then allow the dish to rest for a few minutes before serving. The sauce will continue to thicken a bit as it sits.
- Garnish with fresh parsley, if desired. Season with salt and pepper, to taste.
Notes
- Cooking for a Larger Family? Double the ingredients and bake in a 9 x 13-inch casserole dish. You may need to add about 5 minutes to the cooking time, but otherwise the cooking instructions remain the same.
- Cooking Just for Two? Cut the ingredients in half and prepare the recipe in a small, 1-quart dish. Cooking instructions remain the same.
Nutrition Information
Show Details
Serving
1serving
Calories
379.8kcal
(19%)
Carbohydrates
46g
(15%)
Protein
26.7g
(53%)
Fat
10.1g
(16%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
58.5mg
(20%)
Sodium
1006.7mg
(42%)
Potassium
399mg
(11%)
Fiber
4.5g
(18%)
Sugar
6.4g
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 3798 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 379.8kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 26.7g | 53% |
| Fat | 10.1g | 16% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 58.5mg | 20% |
| Sodium | 1006.7mg | 42% |
| Potassium | 399mg | 8% |
| Fiber | 4.5g | 18% |
| Sugar | 6.4g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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