Baked Chicken Spaghetti
Add a new twist to your spaghetti with Baked Chicken Spaghetti.
Spaghetti has always been a classic dish for most of us, but now you can make it with a new twist with this Baked Chicken Spaghetti. This is a great creamy, comfort dish that the entire family will enjoy. Now, you can also add a variety of veggies to it too that which makes it a nice one-dish meal.
I know with my kids it’s always easier to get them to eat their vegetables when I hide them or include them in the meal such as with this Baked Chicken Spaghetti. This was one of the first new recipes we tried during my cooking journey and thankfully they all enjoyed it. We have since had it as a staple on our menu throughout the month. I decided to add some frozen veggies into this dish, which is a frugal way to get those veggies in.
Baked Chicken Spaghetti
- 1 lb Spaghetti Noodles
- 2 Large Chicken Breast, Cooked and Cubed
- 1 10.5oz Can of Cream of Mushroom Soup
- 1 14.5oz Can of Diced Tomatoes with Green Chilies
- 2 Cups Shredded Cheddar Cheese
- 1/4 Cup Bread Crumbs
- 1 Cup Frozen Peas, Thawed (Optional)
Preheat the oven to 375*.
In a large stock pot, cook the spaghetti as instructed on the package. Once this has been drained return to the stock pot and add in 1 1/2 cups of cheese. I let this sit on top of the warm spaghetti so that the cheese would melt it only took a few minutes, then I added in the mushroom soup, tomatoes, peas, and chicken. Mix up the spaghetti mixture until all the noodles have been coated.
Spray a 9 x 13 baking dish with non stick cooking spray, then pour in the spaghetti mixture. Top the mixture with the remaining 1/2 cup of cheese and 1/4 cup of bread crumbs. This will bake in the oven for 15 minutes or until the cheese has melted.
Is their a particular pasta that your family enjoys? I know for us spaghetti is at the top of the list. I’m even thinking about trying this again but with Spaghetti Squash. Now, then I could eat it without feeling guilty because spaghetti squash basically doesn’t count, right? That’s how I see it anyway and it’s so delicious! So, I would highly suggest trying it with the spaghetti squash too. I’ve actually started to replace spaghetti pasta for spaghetti squash in many of our meals.
In the meantime though, this makes for a great pantry style meal especially as we head back into back to school season. It’s also a delicious comfort food as well. I love the creamy flavor it has.
What are some of your go-to meals during back to school season? I’d love to hear some others that I should try as well!