Baked Chicken Spaghetti is an easy dinner for your family. Tender pieces of chicken tossed with noodles and a tasty seasoned sauce.
This recipe came from a co-worker back in 2002. She was warming it up for lunch one day and it smelled so amazing so I asked her for the recipe. I had not made it for a long time and forgot how good it was. It is a quick and easy recipe to use up leftover chicken and comes together really quickly. I had this ready to start finish in less than 40 minutes.
What You Need
Onion, chopped
Bell Pepper, chopped
Celery, chopped
Olive Oil
Boiling Water
Chicken Gravy Mix
Mushrooms, optional
Rotel Tomatoes
Velveeta Cheese
Chicken, cooked and diced
Spaghetti, cooked
For more delicious and easy weeknight recipes, check out a few of my favorites:
How To Make Baked Chicken Spaghetti
Chop up the veggies and saute. Add the remaining ingredients as directed, bake for 20 minutes and you've got a hot and delicious meal ready for the family!
Step 1: Preheat oven to 400°F and prepare an 8 x 8 inch baking dish with non-stick cooking spray. Chop onion, bell pepper and celery. In a medium skillet, add 2 teaspoons of olive oil and saute the vegetables until tender.
Step 2: Cook the spaghetti as directed on the package. Drain and set aside.
Step 3: Dissolve the chicken gravy mix in 1 cup of boiling water and stir until blended. Add the gravy to the vegetable mixture and stir well. Add the Rotel tomatoes, Velveeta cheese and mushrooms (optional, I did not include), chicken and spaghetti. NOTE: use mild Rotel tomatoes for milder yet still spicy flavor.
Step 4: Once all ingredients are fully combined, transfer to the prepared 8 x 8 inch baking dish. Bake at 400°F for 20 minutes.
Serve with a side salad and you've got a delicious and quick for your busy weeknights!
How to Store Baked Chicken Spaghetti
Store in an airtight container in your refrigerator for up to 3 days. It is delicious reheated in the microwave for lunch the next day!
It's another Forkin' Good Recipe!
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