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Chicken Spaghetti

Prep Time:

25 minutes

Cook Time:

30 minutes

Serves:

12

This classic I have been making for years based on a recipe from a church lady I knew. If you don't want to use canned cream of mushroom soup, check out my recipe in the Salads / Soups section on how to make it from scratch!

Ingredients

  • 2 chicken breasts, halved

  • 1 (28-oz) jar spaghetti sauce

  • 1 (15-oz) can cream of mushroom soup

  • ½ C diced onion

  • ½ green and red bell pepper, diced

  • 3 ribs celery, diced

  • 3 garlic cloves, minced

  • 2 C chicken broth

  • 2 T extra-virgin olive oil

  • 1 (500g) package spaghetti noodles

  • 2 t salt, divided

  • ½ t black pepper

  • 1 T oregano

  • 1 T basil

  • 1 ½ C cheddar cheese, shredded

  • 1 C parmesan cheese, shredded

  • 2 C water



Preparation

  1. Take the 4 chicken breasts, season with 1 t salt and pepper, and cook in a medium skillet with about 1 T olive oil until browned on both sides (approximately 10 minutes total). Remove from heat and cube chicken.

  2. Cook spaghetti in a large pot with chicken broth and water until al dente, approximately 10 minutes. Drain and set aside.

  3. In the same skillet the chicken was cooked in, add another 1 T of olive oil and saute the onion, bell peppers, celery, and garlic for 5 minutes. Season with remaining 1 t salt, oregano, and basil.

  4. Preheat oven to 350°F and lightly grease a casserole dish.

  5. Pour sauteed vegetables and chicken into the large pot with the spaghetti. Add the spaghetti sauce, 1 C of the cheddar cheese, and the parmesan cheese. Stir well to combine.

  6. Pour mixture into casserole dish, top with the remaining ½ C cheddar cheese and bake uncovered for approximately 30 minutes, or until cheese is nice and bubbly.

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