Cheap and easy chicken pasta bake

    (40)
    45 min

    Five ingredients come together for a cheap, filling and easy dish. Use another type of pasta instead of spaghetti - whatever you have to hand will work. You can use any cheese spread you like, and even cream cheese will make a nice dish. Season to taste with salt and pepper depending on how flavourful your cheese spread is.


    55 people made this

    Ingredients
    Serves: 4 

    • 225g spaghetti
    • 4 skinless, boneless chicken breasts
    • 2 (295g) tins condensed cream of chicken soup
    • 280g cheese spread
    • chopped jalapenos to taste (optional)

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Boil spaghetti as directed on packet. Drain.
    2. Meanwhile, brown chicken breast until tender and done all the way through. Shred or chop chicken into bite-size pieces.
    3. Melt cheese spread in a microwave in a microwave safe bowl.
    4. Pour drained spaghetti in a large baking dish. Add melted cheese spread and soup; mix well. Stir in chicken, and mix well. Cover with foil.
    5. Bake at 220 C / Gas 7 for 25 minutes.

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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (32)

    by
    5

    very easy and quick and my fussy children loved it. I will sneak in some sweet corn and chopped peppers next time  -  27 Sep 2012

    ShealeyWallace
    0

    I added mushroom, carrots, and peas in addition to the recipe, and it tasted and smelled wonderful!  -  16 Sep 2015

    by
    28

    Delicious and easy. I did make a few additions so that I might sneak in a few veggies. I sauteed some green pepper, onion, celery, mushrooms, and garlic in the drippings from the chicken. Then added the diced chicken to the veggies and sauteed them together for about 2 minutes then added a little salt and pepper to the chicken and veggies. Once I was tossing all those ingredients together, I also added some diced pimentos. Tasted very flavorful and cheezy-my son 2 1/2 year old loved it-especially the noodles.  -  22 Aug 2002  (Review from Allrecipes US | Canada)

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