Recipe By melissa
Rating
Published Jan 3rd
Chicken Spaghetti Bake
Prep 10m Cook 45m Additional - Ready In 55m
Servings 8 servings Calories 718.7

A cheesy baked blend of chicken and spaghetti.

Recipe Ingredients

  • 1 (16 ounce) package spaghetti
  • 3 (12.5 fl oz) cans chicken chunks, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 4 cups shredded Cheddar cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
  3. 3 Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.
  4. 4 Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.

Nutrition Facts

  • Calories 718.7
  • Carbohydrate 47.8 g
  • Cholesterol 143.8 mg
  • Fat 34.4 g
  • Fiber 1.8 g
  • Protein 51.5 g
  • Saturated Fat 16.1 g
  • Sodium 1510 mg
  • Sugar 2.6 g

Reviews

  1. Love this but it is a bit dry so I added an extra can of Cream of Chicken soup. I also added a can of Rotel for a bit of spice. That made it more moist, too!
  2. NEEDS EDITING TO BE 5 Star!! Otherwise it’s barely a 3. Simple tweaks. Nothing insane. I increase one extra can of soup. I like cream of mushroom. I also ad a regular sized can of medium rotel. That’s the key. The extra soup and rotel!! I also add a bit of garlic powder or you - Read more ...
  3. This is a good start. I used 2 cans of broccoli and cheese soup and 1 can of cream of chicken added about 3/4 cups half and half. Then I sauted some onion yellow pepper and chopped garlic and added some peas to the sauce. It still could of used alittle more liquid.
  4. I made this and honestly you need double the sauce and to add garlic salt to it to add flavor. It is bland and dry if you don't.
  5. It turned out delicious! My kids and hubby loved it. I used southwest chicken and Mexican blend cheese. I'm glad I used the flavored chicken or there would not have been much flavor. I will probably add Tony's next time.
  6. I often fix chicken by seasoning with salt pepper and garlic and searing it in olive oil then simmering in one can of cream of chicken one can of cream of mushroom and a little water until very tender. I use leftovers in chicken pot pie and tried it in this dish as well. I - Read more ...
  7. Made this last night, was awesome. And quick to make.
  8. Tried this tonight. It was pretty good. A good simple recipe if you don't have much to work with.