It’s easy to make, and even easy to eat as the spaghetti’s broken up into short strands.
Spaghetti, finely chopped veggies, lots of cheese and…. wait for it… canned condensed cream of chicken soup (yes, really). But don’t be afraid. Baked chicken spaghetti is the perfect batch cook recipe and the ULTIMATE in tasty comfort food!
So grab a big spoon, park yourself on the sofa with your choice of box set and enjoy second helpings of this with a nice big slice of (shop-bought!) garlic bread and some crisp green leaves.
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Creamy Baked Chicken Spaghetti
- Total Time: 50 minutes
- Yield: 6 servings
Description
This creamy baked chicken spaghetti combines tender chicken, broken spaghetti, and a medley of vegetables in a rich, cheesy sauce for the ultimate comfort food experience.
Ingredients
- 500 grams / 1 pound chicken thighs or breasts (cut into smallish pieces*)
- 500 grams / 1 pound spaghetti (broken up into pieces (about 2 to 3 inches long))
- 3 peppers (1 red, 1 green, 1 yellow, if possible!, cubed finely)
- 1 large onion (cubed finely)
- 250 grams / 1/2 pound mushrooms (I used brown)
- 1 tablespoon mixed Italian herbs
- pepper (to taste)
- 2 x 295g / 10 ounce cans condensed chicken soup
- 480 ml / 2 cups chicken stock
- 375 grams / 3 cups grated mature / sharp cheddar cheese
To serve (optional)
Garlic bread and fresh green salad leaves
Instructions
- Preheat your oven to 190°C / 375°F.
- Heat a little vegetable oil in a heavy pan over medium heat. Add the chicken pieces and stir-fry until they are white and cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add a bit more oil if needed, and sauté the chopped onions and bell peppers for about 5 minutes, or until they are soft and the onions are translucent. Add the mushrooms and cook for a few more minutes, until they start to break down. Add the herbs and pepper and stir for a minute or so longer.
- In a large mixing bowl, combine the cooked chicken, sautéed vegetables (including the mushrooms), broken spaghetti, condensed cream of chicken soup, and chicken broth. Mix well until everything is evenly coated.
- Season the mixture with salt and pepper to taste.
- Transfer the mixture into a large baking dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
This dish is perfect for batch cooking and can be stored in the freezer for later use. Serve with garlic bread and a crisp green salad for a complete meal. Feel free to substitute the bell peppers with other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 950
- Fat: 25
- Carbohydrates: 48
- Fiber: 3
- Protein: 32
- Cholesterol: 85
Frequently Asked Questions
Can I use fresh vegetables instead of finely chopped veggies in the recipe?
Yes, you can use fresh vegetables, but make sure to chop them very finely to ensure they cook through in the baking process.
What type of cheese works best for Creamy Baked Chicken Spaghetti?
This recipe uses a mature/sharp cheddar for a rich, tangy melt. If you’d like an even gooier, stretchier top, you can swap in or add mozzarella, but it isn’t required.
Is it necessary to use canned condensed cream of chicken soup, or can I make my own?
While canned condensed cream of chicken soup is convenient, you can make a homemade version using chicken broth, cream, and a thickening agent like flour if you prefer.
