“Chicken Spaghetti Bake”

Casseroles in any form make dinner prep so easy because very few pots and pans are used. My Chicken Spaghetti Bake recipe is perfect for a busy weeknight and you’ll have leftovers for lunch the next day.  Combine cooked chicken breast with cooked whole grain spaghetti, cheddar cheese, cream of mushroom soup, mushrooms, onion along with broth the chicken was cooked in. You’ve got dinner with my cheesy, creamy casserole. Serve with a tossed green salad.

Chicken Spaghetti Bake

If you’ve never used whole grain pasta, give it a try. If you are watching your carbs especially when eating pasta, make a change to whole grain. I find I personally don’t get that crash within about 20 minutes of eating. So my Chicken Spaghetti Bake is perfect. My husband loves pasta so the whole grain is a welcome addition to my pantry. More and more shape varieties are becoming available. Check your local supermarket. Add this recipe to your weeknight recipe file. Create your own variations of this recipe with other vegetables like red or green bell pepper, chopped broccoli, or green peas. Enjoy!

Chicken Spaghetti Bake

Chicken Spaghetti Bake
Ready for the Oven – Chicken Spaghetti Bake
Chicken Spaghetti Bake
Fresh from the Oven – Chicken Spaghetti Bake


Chicken Spaghetti Bake

2 1/2 pounds chicken breast tenders

1 pound whole grain spaghetti, broken into 2-inch pieces

2 1/2 cups grated sharp cheddar cheese

1 medium onion, finely diced

2 – 10 3/4 oz. cans cream of mushroom soup

1 – 4.5 oz. jar sliced mushrooms

1/2 t. black pepper

Kosher salt

Preheat oven to 350 degrees. Bring to boil a large 4-5 quart pot of water. Add chicken with a teaspoon of salt. Reduce heat to medium and cook for about 20 minutes or until chicken is tender.

Remove chicken and 2 cups of chicken broth from pot. When chicken is cool enough to handle, shred and place in large mixing bowl.

Cook spaghetti according to package directions in chicken broth remaining in pot. Do not overcook pasta. When spaghetti is cooked, ladle into chicken in bowl. Add in 1 1/2 cups cheese, onion, mushroom soup, black pepper and 1 cup reserved chicken broth. Mix until well combined. Add in more chicken broth or milk (1 cup) if too dry. Adjust seasoning if necessary.

Pour chicken mixture into a 13×9 inch baking dish sprayed with non-stick cooking spray. Top with remaining 1 cup cheddar cheese. Bake at 350 degrees until bubbly, about 45 minutes. If cheese starts to brown too soon, lay foil over top of casserole. Let stand 10 minutes before serving. Serve with tossed green salad.

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Michelle Heyden Written by: