Craving a comforting, home-style meal that’s both speedy and nourishing? My Chicken Spaghetti bake is the answer! It’s packed with tender chicken, a creamy, cheesy sauce, and just the right amount of flavor to satisfy your comfort food cravings, all while being surprisingly healthy. As a busy parent, this recipe has been a lifesaver and I’m eager to share this quick, healthy, and flavorful dinner with you.
Why You Will Love This Recipe
My grandmother, bless her heart, never wrote down a single recipe. Everything was “a little of this, a pinch of that.” Chicken Spaghetti was one of her signature dishes, always served with a side of love during family gatherings. I spent years trying to recreate her magic, tweaking and tasting until I captured that nostalgic, comforting flavor. Every bite of this dish reminds me of her warm kitchen and the joy of family. This recipe is more than just food; it’s a memory on a plate.
Ingredients
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 can (10 ounces) diced tomatoes and green chilies (Rotel), undrained
- 8 ounces cream cheese, softened
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
Step-by-Step Instructions for Making the Recipe
- Preheat oven to 350°F (175°C). Cook spaghetti according to package directions; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- In a large bowl, combine cooked spaghetti, sauteed vegetables, shredded chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies, cream cheese, chicken broth, salt, and pepper. Mix well to combine.
- Stir in 1 cup of the shredded cheddar cheese.
- Pour the mixture into a greased 9×13 inch baking dish.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly browned.
- Let stand for 5-10 minutes before serving. Serve warm and enjoy every bite of your Chicken Spaghetti.
Chicken Spaghetti
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Cook spaghetti according to package directions; drain and set aside.1 pound spaghetti
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.1 tablespoon olive oil, 1 medium onion, 1 green bell pepper, 2 cloves garlic
- In a large bowl, combine cooked spaghetti, sauteed vegetables, shredded chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies, cream cheese, chicken broth, salt, and pepper. Mix well to combine.1 pound spaghetti, 1 medium onion, 1 green bell pepper, 2 cloves garlic, 3 cups cooked chicken, 10.75 ounces condensed cream of chicken soup, 10.75 ounces condensed cream of mushroom soup, 10 ounces diced tomatoes and green chilies (Rotel), 8 ounces cream cheese, 1 cup chicken broth, 1 teaspoon salt, 0.5 teaspoon black pepper
- Stir in 1 cup of the shredded cheddar cheese.2 cups shredded cheddar cheese
- Pour the mixture into a greased 9×13 inch baking dish.
- Top with the remaining 1 cup of shredded cheddar cheese.2 cups shredded cheddar cheese
- Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly browned.
- Let stand for 5-10 minutes before serving. Serve warm and enjoy every bite of your Chicken Spaghetti.