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Spaghetti Chicken Bake

 Spaghetti Chicken Bake
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.
2 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.

2 of 2

Spaghetti Chicken Bake (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.