Baked Chicken Spaghetti with Cheese

Chicken Spaghetti.

Diana Rattray

  • Total: 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.

Ingredients

  • 4 to 6 chicken breasts, cooked, diced, reserve broth
  • 1 package spaghetti, (16 ounces)
  • 1 bell pepper, green (or red and green combination, as you like)
  • 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)

Steps 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 the skillet is not oven safe, transfer spaghetti 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.