This baked chicken spaghetti is such a simple concept. It really does feel like the ultimate comfort food – creamy, cheesy pasta with a few finely chopped veggies, just to balance out that carb overload a bit.
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.
- 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 / ½ 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
- Pre-heat the oven to 190C / 375F.
- Heat a little vegetable oil in a heavy pan and stir fry the chicken until totally white and cooked through (around 4 or 5 minutes). Remove to a plate and set aside.
- Meanwhile, cook the spaghetti pieces in boiling salted water in a very large saucepan for a few minutes less than it says on the packet or until very al dente (around 6 minutes for regular spaghetti - don’t overcook as it’s going to be cooked again in the oven). Drain, tip back into the saucepan, add a drizzle of oil to stop the spaghetti sticking and put on the lid.
- Add a little more oil to the pan and cook the peppers and onions together until softened (about 5 minutes). Add the mushrooms and cook for a few more minutes until the mushrooms have started to break down. Add the herbs and pepper and stir for a minute or so longer.
- Tip the vegetables into the saucepan with the spaghetti. Then add the chicken, soup, stock, and 1 cup of the cheese. Combine well.
- Spoon the mixture into your baking dish or dishes (see notes for suitable sizes to use) and top with the remaining 2 cups of cheese.
- Bake for 35 to 45 minutes or until golden and bubbling on top, then serve with garlic bread and salad leaves (if you like).
Hi, I'm Helen. I'm originally from the UK but currently live between the UK, Greece and Australia with my husband (it's a long story!) We'll get settled eventually! I love nothing better than to travel the world … and sample the local street food. I absolutely love (attempting to!) put together flavours and fresh ingredients from all over the world – just so long as the recipes are easy peasy to make!