CHICKEN SPAGHETTI (BAKED SPAGHETTI)

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I have searched for years for a chicken spaghetti recipe that my children liked; most were too runny. This is a casserole with a bit of heat from the Rotel tomatoes. Even my flavor/cooking challenged eldest daughter loves this.

Provided by mammamia 2

Categories     Chicken

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb cooked spaghetti
2 (10 3/4 ounce) cans cream of mushroom soup
2 (10 ounce) cans original Rotel Tomatoes
1 cup chicken broth
2 (1 3/8 ounce) packages mccormick's spaghetti sauce mix (dry in envelope)
1 teaspoon garlic salt
1/2 teaspoon pepper
1/3 cup chopped green pepper (I used more, and even added some red bell pepper just because I had some on hand)
1/2 cup chopped onion (I use about 3/4 c)
1 cup cheddar cheese
5 chicken breasts, boiled and cut into bite sized pieces (could use thighs and breasts)

Steps:

  • Break spaghetti in half or thirds, and cook spaghetti and drain.
  • Mix with rest of ingredients EXCEPT cheese.
  • Spread in large, sprayed pan.
  • Distribute cheese over top.
  • Bake at 350 covered for 45 minutes, uncovered for 15 minutes.

Nutrition Facts : Calories 389.6, Fat 18.3, SaturatedFat 6.6, Cholesterol 72.8, Sodium 1058.6, Carbohydrate 27.1, Fiber 1.4, Sugar 2.2, Protein 28.3

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