Cheddar chicken spaghetti bake

    (329)
    1 hour 5 min

    A family favourite pasta bake that requires little preparation, but tastes delicious. You can use leftover chicken, or cooked chicken bought from the supermarket for a shortcut.


    313 people made this

    Ingredients
    Serves: 6 

    • 360g cooked, cubed chicken meat
    • 225g spaghetti, broken into pieces
    • 4 tablespoons chopped red pepper
    • 4 tablespoons chopped green pepper
    • 1 onion, chopped
    • 1 (295g) tin condensed cream of mushroom soup
    • 60ml white wine
    • 250g grated Cheddar cheese
    • salt and pepper to taste

    Method
    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    1. Cook spaghetti in a large pot of salted boiling water. Boil for 8 to 10 minutes or until pasta is al dente. Drain.
    2. Preheat oven to 180 C / Gas 4.
    3. In a large bowl combine the chicken, cooked spaghetti, peppers, onion, soup, wine and 1/2 of the cheese. Season with salt and pepper to taste and mix all together.
    4. Spread mixture into a 20x30cm baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cheese on top and bake for another 15 minutes.

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    Reviews & ratings
    Average global rating:
    (329)

    Reviews in English (242)

    by
    252

    I never made chicken spaghetti before so I researched a lot of recipes on this site and elsewhere. This recipe is the one I kept coming back to...BUT here's how I ended up making Chicken Spaghetti: Boil 2 split breasts with water, carrots, onions, celery, garlic, bay leaf, salt & pepper. Remove the breasts, strain & de-fat the broth. Ladle about a cup of broth into a bowl; set aside. Pour the rest of the broth back into pot & set aside. Skin and debone the breasts when they're cool enough to handle. Chop the meat into bite size pieces; set aside. Bring the broth (and more water if needed) to a boil & cook the pasta per pkg. directions. Return drained, rinsed pasta to pot; set aside. Saute 1 c. each chopped onions and bell peppers in 1 - 2 T. butter till soft. Add 1 can cream of mushroom soup, 1 can mild Rotel tomatoes, 2 c. shredded Cheddar & Monterey Jack cheese, season to taste with garlic powder, salt, & pepper. If consistancy is too thick add some of the reserved broth. Stir in the chopped chicken. Pour mixture over pasta and stir till well blended. Transfer all to a casserole dish, bake in preheated 350 degree oven 10 to 15 minutes, sprinkle with shredded cheese, and continue baking 15 more minutes or till bubbly. Note: 1 spilt breast yields about 1-1/2 c. of chopped meat.  -  31 Mar 2008  (Review from Allrecipes US | Canada)

    by
    205

    This was fantastic! I did make the following adjustments: I used cream of chicken soup instead of mushroom, and I used chicken broth instead of the wine. Super easy, makes lots, and improves with age!  -  09 Sep 2002  (Review from Allrecipes US | Canada)

    by
    165

    My family enjoyed this casserole. I did have to make a few changes to suit our needs though. I used cream chicken soup instead of mushroom, a can of drained rotel tomatoes since I was out of bell pepper, and substituted chicken broth for the wine. It came out really good! The tomatoes added good color and flavor.  -  22 May 2008  (Review from Allrecipes US | Canada)

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