Baked Chicken Spaghetti with Cheese

Chicken Spaghetti. Photo: Diana Rattray
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 4 to 6 Servings

This chicken spaghetti is made with stewed tomatoes and tomatoes with green chile peppers, along with condensed soups and cheese. It's a basic chicken spaghetti recipe, and it makes a big batch.

What You'll Need

  • 4 to 6 chicken breasts, cooked, diced, reserve broth
  • 1 package spaghetti, (16 ounces)
  • 1 bell pepper, green or combination or red and green
  • 1 onion
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1 can Ro-Tel tomatoes, (with green chiles)
  • 1 can stewed tomatoes
  • 1 package shredded cheddar cheese, (16 ounces)

How to Make It

  1. Cook spaghetti in the reserved broth.
  2. Saute the bell pepper and onion in a large skillet until vegetables are softened.
  3. Add soups, Ro-Tel, and stewed tomatoes.
  4. Cook over low heat until bubbling, then stir in the diced chicken and spaghetti.
  5. If skillet is not oven safe, transfer to a lightly greased baking dish.
  6. Top with cheddar cheese and bake at 350° F (180° C/Gas Mark 4) for 20 to 30 minutes.

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Nutritional Guidelines (per serving)
Calories 1753
Total Fat 110 g
Saturated Fat 51 g
Unsaturated Fat 35 g
Cholesterol 469 mg
Sodium 795 mg
Carbohydrates 68 g
Dietary Fiber 4 g
Protein 119 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)