Baked Chicken Spaghetti
Then add chicken and diced onion.
Recipe Summary Baked Chicken Spaghetti
Creamy, cheesy spaghetti baked with chicken. Comfort food to please everyone! Substitute diced zucchini, asparagus, and red and green peppers as you see fit.
Ingredients | Rotel Chicken Spaghetti Recipe Crock Potcooking spray1 (16 ounce) package spaghetti6 tablespoons butter3 cups sliced fresh mushrooms1 cup chopped onion1 cup chopped celery1 (14 ounce) can diced tomatoes, drained2 (10.75 ounce) cans cream of mushroom soup1 cup chicken broth1 (4 ounce) can chopped green chiles (such as Old El Paso®), drained½ cup sour cream1 teaspoon seasoned salt¼ teaspoon cayenne peppersalt and ground black pepper to taste3 ½ cups chopped cooked chicken2 cups shredded sharp white Cheddar cheese¾ cup panko bread crumbs2 tablespoons melted butterDirectionsPreheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.Bake in preheated oven until hot and bubbly, 30 to 40 minutes.Info | Rotel Chicken Spaghetti Recipe Crock Potprep: 20 mins cook: 50 mins total: 1 hr 10 mins Servings: 8 Yield: 8 servings
TAG : Baked Chicken SpaghettiMeat and Poultry Recipes, Chicken,
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