Monday, February 7, 2011

Baked Chicken Spaghetti

Chicken Spaghetti is a dish that is easily found in the South at any given church potluck, family gathering and any other good ole comfort food setting.
Typically, when found at these gatherings, the ingredients include a box of Velveeta and a can or 2 of rotel...
Just not my idea of yummy.

Here's an easy, healthier and much tastier homemade version:

Baken Chicken Spaghetti

1 1/2 cups of cooked chicken
2-3 cups of uncooked spaghetti 
1/2 red bell pepper diced
1 cup chopped broccoli
1cup chopped cauliflower
2 cups of cheese
1 can of cream of chicken or cream of mushroom soup
*chicken broth-enough to cook spaghetti in, then, reserve 1-2 cups for casserole
parsley, salt & pepper to taste

Generally, I boil my chicken (whatever your preference-breasts, thighs, whole, fryer pieces, etc) to cook the chicken and make broth. I will pull the chicken out and let it cool before picking the meat off. Then, I use the broth for cooking the spaghetti just before it's al dente and reserve the broth needed for the casserole.

Today, I didn't use any chicken (our fridge/freezer died last week and our food had to all be replaced, so an organic chicken was out of budget this week) which meant, no chicken broth. So, I just cooked my pasta in some chicken Better than Bouillon and reserved 1 cup of it afterwards. 

Take the cooked pasta and put it in your baking dish ( I used a 9x13" pyrex). Mix in the veggies, chicken and the can of soup. I used an organic version that was not condensed, so I only needed to add 1 cup of the chicken broth.*If you are using a condensed soup, then add 2 cups of broth. Stir in 1 cup of cheese and continue stirring until everything is combined pretty well. This is when I like to taste before adding my parsley, salt and pepper just so I don't over season it. Based on your tasting, add the seasonings to taste. Top with the remaining cheese.

Bake in a 350 degree preheated oven for 25-35 minutes until it's bubbling with goodness.
Let it rest a few minutes before serving and then, enjoy!!
So much better than a processed cheese spread and a can of rotel.


  1. This makes me miss the days of dairy...

    I love Better than Bouillion! Where did you find the chicken kind?

  2. Well, I thought it came from Kroger...but I suppose I could have bought it in Tupelo b/c I know that Kroger has it.

    Yeah, this is our dairy for the WEEK! It is a lot with the cream in the soup and the cheese, but oh, it's goood.