Chicken Spaghetti Bake Recipe

Chicken Spaghetti Bake Recipe photo by Taste of Home

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Leftover chicken and her grandmother’s treasured recipe add up to a delectable, down-home supper that heats up chilly nights in Stafford, Texas for Joyce Fogelman. TIP: Serve with an easy salad of tossed greens or a loaf of crusty French bread.

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Chicken Spaghetti Bake Recipe

Prep: 15 min. Bake: 20 min.

Yield: 2 Servings

15 20 35

Ingredients

3 ounces uncooked spaghetti
1/3 cup chopped green pepper
1/3 cup chopped onion
1 tablespoon butter
1 garlic clove, minced
1 cup cubed cooked chicken breast
1 can (8 ounces) tomato sauce
1/3 cup condensed cream of mushroom soup, undiluted
1/4 cup chopped fresh mushrooms
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in butter until tender. Add garlic; cook 1 minute longer.
In a large bowl, combine the green pepper mixture, chicken, tomato sauce, soup, mushrooms, Worcestershire sauce, hot pepper sauce and pepper.
Drain spaghetti; stir into chicken mixture. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheese. Yield: 2 servings.

Nutritional Facts 1-1/2 cups equals 423 calories, 12 g fat (6 g saturated fat), 75 mg cholesterol, 1,073 mg sodium, 47 g carbohydrate, 3 g fiber, 31 g protein.

Originally published as Chicken Spaghetti Bake in Cooking for 2 Winter 2007, p16