Chicken Pasta Bake for a Crowd

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    Chicken Pasta Bake for a Crowd

    Chicken Pasta Bake for a Crowd

    (276)
    1hr5min


    254 people made this

    About this recipe: A terrifically tasty chicken pasta bake that is cheap to make, as well. If this easy peasy pasta bake is too large for your crowd - divide it into two baking dishes; eat one, freeze the other. You can also use turkey breast meat.

    Ingredients
    Serves: 20 

    • 500g spaghetti, broken into pieces
    • 3 (295g) tins condensed cream of mushroom soup
    • 340g grated Cheddar cheese
    • 850g boiled chicken breast meat, shredded
    • 1 pound sauteed mushrooms
    • 1/2 (250g) jar roasted red peppers, drained and sliced
    • 475ml reserved chicken stock

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Bring a large pan of salted water to the boil. Add uncooked spaghetti (broken into thirds) and cook for 8 to 10 minutes or until al dente. Drain and set aside.
    2. In a large saucepan, heat soup over low heat. Add grated cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, red peppers and cooked spaghetti and stir all together. Add enough of the reserved stock to make it 'sloppy' and mix all together.
    3. Pour mixture into a 20x30cm baking dish. Sprinkle reserved grated cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.
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    Reviews & ratings
    Average global rating:
    (276)

    Reviews in English (276)

    by
    161

    My family and I loved this! I scaled it down to serve 4 - 6 people and made a couple of minor changes. Here goes...1/2 pound of spaghetti; 1 can soup; 2 Cups cheese; 2 Cups chicken breast; 1 Cup Broth; 8 oz of sliced mushrooms and 1/4 chopped onion and a pinch of crushed garlic that I sauted in a bit of the broth before adding to the mix. I put 1/2 cup of the cheese on top before baking for 22 minutes. Came out perfect! Thanks so much for this recipe!  -  13 Jan 2006  (Review from Allrecipes US | Canada)

    by
    107

    Now, this is the way Chicken Tetrazinni/Spaghetti is supposed to taste!! And it uses so little salt. The 1 major change I made was the type of chicken used. My family likes white & dark meat, so I boiled/simmered for 2 1/2 hrs. a 6 lb. chicken hen in a broth of water, lots of chopped cel., onion, bell pepp., garl., bl. pepp., and poultry seas. (more trouble but worth it) After removing fat, skin, bones & veggies from the broth, I proceeded w/the rest of the recipe exactly as it was (I also cooked the spag. in the same broth). Thanks for a recipe I'll use for a long time!  -  01 Mar 2003  (Review from Allrecipes US | Canada)

    by
    102

    Fixed this for the first time. Made some adjustments since many reviewers said it was a little bland. Halved the recipe. I used one can of cream of mushroom and one can of cream of celery. I sauteed chopped celery, red onion, chopped garlic, and the mushrooms. Simmered this in some sherry. Used cooked chicken thigh since it's a little tastier than chicken breast. Added a dab of brown mustard and a splash of Worchestshire to the soup mixture. Used whole wheat spaghetti to add some grain to the recipe. Also, covered with crushed cracker and drizzed butter as recommended by reviewers for the last 10 minutes. Yum ... this was delicious!! Thanks for the recipe Lois!  -  29 Jan 2007  (Review from Allrecipes US | Canada)

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