Weeknight Baked Chicken Spaghetti

Monday, November 27, 2017

This chicken spaghetti recipe is one that I have been making since my babies were small. It is full of flavor and is filling, especially when you add a side salad and a loaf of italian garlic bread. I usually reserve this meal for those busy weeknights when everyone has sports, meetings or are working a bit late. You can prep it in the morning, or even the night before and refrigerate it until it is ready to bake off. The cream of mushroom soup and the dry packet of Mccormicks spaghetti sauce mix makes it a breeze to mix together and get into the oven. You can find the dry spaghetti mix next to the chili seasoning packets at the grocery store. And if you have leftovers,  you can make a chicken spaghetti fritatta for breakfast the next day ;) Happy Eating!

Baked Chicken Spaghetti

4 chicken breasts *
1 lb spaghetti , cooked al dente and drained
1 T canola oil
1/3 c green peppers,chopped
1/2 c onion,chopped
2 cans cream of mushroom soup
1 (10oz) can mild Rotel tomatoes
1 cup chicken broth
1 packet McCormicks Spaghetti Sauce mix
1tsp garlic salt
1/2 tsp black pepper
1 c cheddar cheese, shredded

1. Preheat oven to 350 degrees.
2.Boil or bake the chicken breasts. Dice into bite size pieces and set aside.
3. Break spaghetti noodles into thirds and cook to al dente. Drain and place in a large mixing bowl.
4. In a medium skillet on medium heat, heat the oil. Add the chopped green pepper and onion and cook until soft.
5. Add the green pepper and onion to the bowl with the pasta. Add all other ingredients except the chedddar cheese. Mix well.
6. Transfer the spaghetti to a large casserole dish. Sprinkle the cheese evenly on top.
7. Cover with aluminum foil and bake at 350 degrees for 40 minutes. Uncover and bake 15 minutes more. Serve hot.

* you can use rotisserie chicken to make this recipe even easier. 

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