Baked Chicken Spaghetti

My girls have been crushing on spaghetti, lately. I guess they are just like me, I crave something and want to eat it constantly for a while and then I move on to my new obsession! I was getting a little tired of the regular stand by of a bottle of Prego and spaghetti noodles, and I’m so glad that I did! This is so good that I ate it for dinner and then leftovers for lunch the next day. I’m not a leftover kind of girl but I loved it that much. This is so easy and perfect  for those crazy, busy nights. You know what I mean!

Ingredients: click to print
3 cups of chicken breast, cooked and diced (you can even use an rotisserie chicken to make it even easier)
1 lb box of spaghetti 
2 1/2 cups cheddar cheese
1/2 cup diced green bell pepper
2 teaspoons seasoned salt
2 cubes chicken bouillon 
2 cans cream of mushroom soup
1/2 cup sour cream
1 onion, diced
salt and pepper, to taste
Bread crumbs


  • Preheat oven to 350 degrees
  • In a large pot, cook the spaghetti and add the chicken bouillon cubes to the water, until the noodles are al dente.  Make sure not to over cook. Drain the noodles and then combine them with the chicken, cheese, green pepper, seasoned salt, soup, sour cream and onions. Sprinkle with salt and pepper to taste.
  • Pour into a casserole dish and top with the bread crumbs. Bake for about 45 minutes or until the sides are bubbling.



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