Spaghetti Chicken Bake Recipe

3.5 5 13
Spaghetti Chicken Bake Recipe
Spaghetti Chicken Bake Recipe photo by Taste of Home
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Spaghetti Chicken Bake Recipe

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3.5 5 13
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 3 ounces uncooked spaghetti
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 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 the green pepper, onion and garlic in butter until tender. 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 Parmesan cheese. Yield: 2 servings.
Originally published as Chicken Spaghetti Bake in Cooking for 2 Winter 2007, p16

Nutritional Facts

1-1/2 cups: 423 calories, 12g fat (6g saturated fat), 75mg cholesterol, 1073mg sodium, 47g carbohydrate (6g sugars, 3g fiber), 31g protein.

  • 3 ounces uncooked spaghetti
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 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
  1. Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute the green pepper, onion and garlic in butter until tender. In a large bowl, combine the green pepper mixture, chicken, tomato sauce, soup, mushrooms, Worcestershire sauce, hot pepper sauce and pepper.
  2. 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 Parmesan cheese. Yield: 2 servings.
Originally published as Chicken Spaghetti Bake in Cooking for 2 Winter 2007, p16

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juliemewood User ID: 2775246 93505
Reviewed Feb. 2, 2011

"This was disgusting and dry. Yuck!"

MY REVIEW
erin0107 User ID: 5593300 160428
Reviewed Nov. 22, 2010

"My family thought it was too spicy. I think I will try again without the hot pepper sauce."

MY REVIEW
Akhil User ID: 3754440 208272
Reviewed Jul. 21, 2009

"Its a good recipe, i would like to cook again"

MY REVIEW
lhalek User ID: 3716977 91621
Reviewed Jan. 19, 2009

"It was ok, no big deal"

MY REVIEW
map101840 User ID: 1464716 208271
Reviewed Nov. 10, 2008

"Add slivered carrots to dish also"

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