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Cheddar chicken spaghetti bake recipe

Cheddar chicken spaghetti bake recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Chicken pasta bakes

A family favourite pasta bake that requires little preparation, but tastes delicious. You can use leftover chicken, or cooked chicken bought from the supermarket for a shortcut.

314 people made this

IngredientsServes: 6

  • 360g cooked, cubed chicken meat
  • 225g spaghetti, broken into pieces
  • 4 tablespoons chopped red pepper
  • 4 tablespoons chopped green pepper
  • 1 onion, chopped
  • 1 (295g) tin condensed cream of mushroom soup
  • 60ml white wine
  • 250g grated Cheddar cheese
  • salt and pepper to taste

MethodPrep:10min ›Cook:55min ›Ready in:1hr5min

  1. Cook spaghetti in a large pot of salted boiling water. Boil for 8 to 10 minutes or until pasta is al dente. Drain.
  2. Preheat oven to 180 C / Gas 4.
  3. In a large bowl combine the chicken, cooked spaghetti, peppers, onion, soup, wine and 1/2 of the cheese. Season with salt and pepper to taste and mix all together.
  4. Spread mixture into a 20x30cm baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cheese on top and bake for another 15 minutes.

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Reviews & ratingsAverage global rating:(335)

Reviews in English (246)

by Deb

I never made chicken spaghetti before so I researched a lot of recipes on this site and elsewhere. This recipe is the one I kept coming back to...BUT here's how I ended up making Chicken Spaghetti:Boil 2 split breasts with water, carrots, onions, celery, garlic, bay leaf, salt & pepper. Remove the breasts, strain & de-fat the broth. Ladle about a cup of broth into a bowl; set aside. Pour the rest of the broth back into pot & set aside. Skin and debone the breasts when they're cool enough to handle. Chop the meat into bite size pieces; set aside. Bring the broth (and more water if needed) to a boil & cook the pasta per pkg. directions. Return drained, rinsed pasta to pot; set aside. Saute 1 c. each chopped onions and bell peppers in 1 - 2 T. butter till soft. Add 1 can cream of mushroom soup, 1 can mild Rotel tomatoes, 2 c. shredded Cheddar & Monterey Jack cheese, season to taste with garlic powder, salt, & pepper. If consistancy is too thick add some of the reserved broth. Stir in the chopped chicken. Pour mixture over pasta and stir till well blended. Transfer all to a casserole dish, bake in preheated 350 degree oven 10 to 15 minutes, sprinkle with shredded cheese, and continue baking 15 more minutes or till bubbly.Note: 1 spilt breast yields about 1-1/2 c. of chopped meat.-31 Mar 2008

by MARY081101

This was fantastic! I did make the following adjustments: I used cream of chicken soup instead of mushroom, and I used chicken broth instead of the wine. Super easy, makes lots, and improves with age!-09 Sep 2002


My family enjoyed this casserole. I did have to make a few changes to suit our needs though. I used cream chicken soup instead of mushroom, a can of drained rotel tomatoes since I was out of bell pepper, and substituted chicken broth for the wine. It came out really good! The tomatoes added good color and flavor.-22 May 2008

Chicken Little Spaghetti Bake

This bake borrows the best from a few of our favorite comfort classics.

Spaghetti, casserole, and a good chicken dish are all meals that make frequent appearances on busy weeknights around here. And for good reason. They’re all quick and crowd-pleasing options that are easy to turn to when you’re short on time but still want a nice, home-cooked meal. So imagine if you borrowed a little bit of the best from all of those options – the comfort of a creamy casserole, the satisfying chew of spaghetti noodles, the sensible protein punch from chicken – you could say you then have the ultimate weeknight dinner. Well, that’s just what our Chicken Little Spaghetti Bake is. It borrows the best traits of some of our favorite comfort classics for one irresistible and easy meal.

In this casserole, ground chicken and spaghetti noodles are folded into a creamy, cheesy sauce and then baked beneath a blanket of buttery, subtly seasoned breadcrumbs. It’s a rich and hearty bake that relies on sour cream, three cheeses, and a couple of cans of cream of chicken soup (that old casserole standby) for its delicious, velvety sauce.

Panko breadcrumbs are mixed with parsley and melted butter and sprinkled over the top, along with a dusting of shredded cheddar cheese, that bake together into a crispy, cheesy layer that perfectly contrasts the creamy goodness below.

You can prep this dish ahead of time, and it freezes well too just leave the breadcrumb topping off until you’re ready to bake to ensure it stays nice and crispy in the end. Hearty, but not too heavy, our Chicken Little Bake is the kind of reliable casserole recipe that we’re all looking for – a simple and delicious dish that everyone around the table is gauranteed to love.

How to Cook Crack Chicken Spaghetti Bake Yummy

Crack Chicken Spaghetti Bake – It’s always a good idea to read the recipe before you begin cooking, and I don’t mean five minutes beforehand—I’m talking the moment you decide you want to make the item.

Perfect Crack Chicken Spaghetti Bake formula and approach is a culmination of the small ideas I`ve discovered over the past 5 years. Crack Chicken Spaghetti Bake is surely a weekend cooking challenge, which will be to say you`ll need a number of hours to complete it, but when you have got the approach down you are able to fry multiple portion at the same time for household picnics or simply to own cold leftovers to consume from the icebox on a whim.

In this case, I am going to educate you on steps to make Crack Chicken Spaghetti Bake At home with simple ingredients, just like Chinese restaurants. My Crack Chicken Spaghetti Bake recipe is the greatest in the world!

I will even coach you on how to use up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the entire family!

I attempted using slightly less water than normal, that has been suggested elsewhere. It helped a little sometimes, but other situations, I’d to add more and more water whilst the quinoa was cooking. Then, the dried quinoa absorbed way too much of the dressing I added later.

Why Crack Chicken Spaghetti Bake?

Whether your home is by yourself or are an active parent, finding the full time and energy to prepare home-cooked foods may look like a difficult task. At the conclusion of a frantic day, eating at restaurants or purchasing in might experience like the fastest, easiest option. But convenience and refined food may take a significant toll on your own temper and health.

Eateries often offer more food than you need to eat. Several restaurants function portions that are 2 to 3 times larger compared to the advised dietary guidelines. This encourages you to consume significantly more than you would in the home, adversely affecting your waistline, body stress, and threat of diabetes.

Whenever you ready your own foods, you have more get a handle on on the ingredients. By cooking yourself, you are able to make sure that you and your household consume new, healthful meals. This assists you to appear and experience healthier, boost your power, secure your weight and temper, and enhance your sleep and resilience to stress.

You can make Crack Chicken Spaghetti Bake using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Crack Chicken Spaghetti Bake:

  1. It’s 1 Package (16 OZ.) of Spaghetti.
  2. Prepare 2 (10.75 OZ.) of Cans Cream of Chicken.
  3. It’s 2 (8 OZ.) of Packages Velveeta Cheese.
  4. Prepare 1 Cup of Low-Sodium Chicken Broth.
  5. It’s 1 (1.5 OZ.) of Package Dry Ranch Mix.
  6. It’s 3 Cups of Cooked Chicken.
  7. It’s 1/3 Cup of Bacon Bits.
  8. Prepare 2 Cups of Sharp Cheddar.
  9. Prepare To Taste of Salt and Pepper.

Crack Chicken Spaghetti Bake instructions:

  1. Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside..
  2. Preheat oven to 350º F and lightly grease a 9吉-inch baking dish with non-stick spray..
  3. Combine chicken soup, velveeta and chicken broth in a medium saucepan over medium heat, stirring until melted and smooth. Whisk in ranch dry mix and salt and pepper..
  4. Place drained pasta and shredded chicken in greased baking dish and pour cheese sauce over the top. Toss together until everything is evenly coated, then top with cheddar cheese and bacon bits..
  5. Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly, and dish is heated through..

It’s cheaper to eat fast food than Crack Chicken Spaghetti Bake

In the beginning glance, it may appear that consuming at a fast food cafe is more affordable than making a home-cooked meal. But that is seldom the case. A examine from the University of Washington College of Community Wellness revealed that folks who cook in the home generally have healthy over all food diets without larger food expenses. Still another examine unearthed that regular house cooks spent about $60 each month less on food than people who ate out more often.

I do not understand how to make Crack Chicken Spaghetti Bake

  • If you are intimidated by the outlook of planning a home-cooked food, it’s important to consider that preparing is not an actual science.
  • It’s generally completely OK to omit an element or change something for another Crack Chicken Spaghetti Bake.
  • Look on line or obtain a standard cook book for easy formula ideas.
  • Just like any such thing, the more you cook, the greater you’ll become. Even if you are a complete amateur in your kitchen, you’ll soon master some rapid, healthy meals.

What formula should I personally use for Crack Chicken Spaghetti Bake?

Neutral oils like canola, plant and peanut gas have higher smoking factors, creating them perfect for burning chicken. Find out more about selecting the best oil for frying.

What must and mustn’t be performed when cooking Crack Chicken Spaghetti Bake

  • Ensure everything is freezing in a sealable box or bag.
  • Meat in particular must be properly wrapped.
  • Make bread straight from freezer, anti-waste campaign urges.
  • Remember that anything that’s a top water material, like lettuce, won’t be the exact same following being icy and then defrosted.
  • Try to freeze every thing when at its freshest. Defrost meat completely before preparing, but other items such as for example bread for toasting can be prepared straight from the freezer.
  • Never refreeze raw meat that has been frozen and then thawed – you can, but, freeze cooked meat that has been frozen when raw.
  • Ensure the freezer isn’t stuffed so whole that air can’t circulate.

Techniques for getting started!

Begin with new, healthy ingredients. Baking sugary snacks such as brownies, cakes, and biscuits won’t support your health or your waistline. Similarly, introducing too much sugar or sodium can transform a healthier home-cooked dinner in to an harmful one. To make sure your meals are good for you along with being delicious, begin with healthy substances and flavor with herbs rather than sugar or salt.

Inventory up on staples. Materials such as for example rice, dinner, olive oil, spices, flour, and stock cubes are staples you’ll likely use regularly. Keeping cans of tuna, beans, tomatoes and bags of frozen veggies readily available could be valuable in rustling up fast dishes when you’re pushed for time.

Give your self some leeway. It’s fine to burn up the grain or over-cook the veggies. Following a several tries it are certain to get simpler, quicker, and tastier!

Make a delicious comfort meal with a twist, make this Chicken Spaghetti Bake with squash instead of pasta!

Many years back, I made a delicious Baked Chicken Spaghetti however, this past month I decided I should try that recipe again but this time use spaghetti squash.

It didn’t disappoint either, it was a delicious cheese filled casserole that made for a great dinner, plus it also provided lots of leftovers for the next day too. That just means it feeds a lot, which is always nice!

These days, our dinner time has just been so crazy, has yours? I’m going from school to activities and somewhere in between tossing dinner on the table.

I have really enjoyed doing casseroles, sheet pan dinners, or slow cooker recipes because it just makes things so much smoother at dinner time.

Now, let’s add homework on top of all that and we have a winner for frustration at dinner time, right? Well, this made dinner so much easier.

I did a lot of the prep work ahead like getting the spaghetti squash prepared and the chicken cooked. That way I could mix it all together and just bake it in the oven when it was nearly time for dinner.

My kids loved this too, it’s always nice knowing that they are getting a big helping of veggies with their meal and without complaint, isn’t it?

I also felt like I had a guilt-free advantage knowing that this was squash and not pasta, no need to stop. Of course it was full of cheese, but that doesn’t count today, right?

  • vegetable oil spray
  • 4 ounces spaghetti, whole wheat uncooked
  • 1 teaspoon olive oil
  • 1 red bell pepper, medium (thinly sliced)
  • 1 green bell pepper, medium (thinly sliced)
  • 1 onion, medium (chopped)
  • 2 cups cooked chicken breast, skinless and diced (cooked without salt, about 8 ounces)
  • 1 can tomatoes, diced undrained (14.5 ounces) (low sodium )
  • 1 can cream of chicken soup (reduced sodium (10.75 ounces))
  • 1/2 cup cheddar cheese, reduced fat shredded
  • 1/4 cup Parmesan cheese (shredded or grated)
  • 1/4 teaspoon pepper

1. Preheat the oven to 350°F. Lightly spray an 8-inch square baking dish with vegetable oil spray.
2. Prepare the spaghetti using the package directions, omitting the salt and oil. Drain well in a colander.
3. Meanwhile, in a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the bell peppers and onion for 4 to 5 minutes, or until tender, stirring occasionally.
4. Pour into a large bowl. Stir in the remaining ingredients, including the spaghetti. Pour into a baking dish.
5. Bake, covered, for 20 minutes. Bake, uncovered for 10 minutes, or until the mixture is warmed through and light golden brown on top.

The Best Crack Chicken Spaghetti Casserole Recipe

Crack Chicken Spaghetti Casserole is one of those meals that perfectly combine the foods we all love to eat as kids. Chicken and spaghetti have always been the ultimate perfect pairing, so were pleasantly surprised when our family discovered this recipe!

Crack chicken is kind of an odd term to describe food, but it is just a combination of chicken, ranch dressing, bacon, and cheese. In this recipe, we will combine together crack chicken and creamy spaghetti, and then bake it to perfection to achieve the best-tasting casserole dish.

Just thinking about the ingredients of this casserole makes me hungry already! What I like about this dish is that it is very easy to prepare. If you are so ready to make this meal for your family, check out our recipe and tips below.

What qualifies a dish as a casserole?

A casserole is any food or combination of food that is cooked, usually baked, as a one-dish meal. Basically, anything that is cooked and served in the same pot can be considered a casserole.

The combination usually consists of any kind of meat or fish, any kind of pasta or flour, and your choice of cheese. Many people like to add some vegetables like asparagus to the mix.

What are the advantages of serving a casserole?

Making a casserole is super easy and convenient. Since it is a one-dish meal, you can just put all the prepared ingredients together and simply bake in the oven or cook as an instant pot dish. This kind of dish is so filling it can easily feed a number of guests!

What do you need to make crack chicken spaghetti casserole?

First, you need to prepare boiled boneless chicken (you may use thighs or chicken breasts). You also need cooked chopped bacon slices, cheddar cheese, and ranch dressing. Of course, cooked pasta like spaghetti or penne is a must.

To complete the casserole ingredients, prepare the sauce ingredients &ndash the cream of mushroom, mushroom bits, sour cream, chicken broth, garlic and onion, black pepper, and unsalted butter.

  • 8 ounces spaghetti, broken up, or other pasta
  • 3 tablespoons butter
  • 4 ounces sliced mushrooms
  • 1 clove garlic, finely minced
  • 2 tablespoons flour
  • 1 1/2 cups milk or half-and-half
  • 3 cups shredded mild Cheddar cheese, divided
  • 2 cups diced cooked chicken
  • 1 teaspoon Worcestershire sauce

Heat the oven to 350 F. Grease a 2 1/2- to 3-quart baking dish.

Cook the pasta in boiling salted water following package directions drain and rinse well.

In a large saucepan over medium-low heat melt butter. Add mushrooms and cook until tender. Reduce heat to low. Add the garlic and cook for 1 minute longer.

Blend the flour into the mushrooms. Cook, stirring, for 2 minutes.

Gradually add the milk. Cook, stirring until thickened.

Add 2 cups of the shredded cheese. Cook, stirring until the cheese has melted.

Add chicken, Worcestershire sauce, and spaghetti. Mix to blend all of the ingredients and turn into a baking dish.

Top with the remaining 1 cup of shredded cheese.

Bake the casserole in the preheated oven for 30 to 40 minutes, or until hot and bubbly.

Ingredients You Need

Only 9 ingredients needed

  • Spaghetticooked and drained
  • Cooked chickenchopped, either rotisserie or leftovers
  • Canned Rotel tomatoes and chilesyour choice of mild or spicy
  • Cheesessoftened cream cheese and shredded sharp cheddar
  • Scallionschopped
  • Chicken baseor bouillon cubes
  • Garlic powderfor a great savory flavor

I also recommend topping the Chicken Spaghetti Casserole with crushed Ritz crackers. This is optional, but adds a great crunchy texture and buttery flavor. You could also use traditional breadcrumbs or panko, or leave off entirely.

Baked Chicken Spaghetti Casserole Recipe

Pasta lovers will fall hard for this satisfying chicken spaghetti casserole recipe the whole family will enjoy!

Recipes usually come pretty easily for me. I’m not saying that in an “I’m awesome” kind of way. I just mean that when recipes are simple, there isn’t much that can go wrong. This chicken spaghetti wasn’t one of those flawless executions. In fact, the first version was nearly inedible. Matt said something like, “I usually like everything you make, so I’m kind of shocked that I really don’t like this.” I think there’s a compliment in there somewhere.

This started out to be a skillet cheese spaghetti recipe, but that first version was way too rich. Also, using spaghetti in a skillet recipe is challenging because it’s hard to get it to cook evenly. Sometimes you just want spaghetti though (well, at least I do), so I got back on that chicken spaghetti horse and tried again.

This time I decided I would cook the pasta separately but would still try to make it a stovetop recipe. As I started making the base, it was clear to me that it would be a lot better baked as a casserole, so here we are. Maybe in the future I’ll get back to my stovetop cheese spaghetti idea, or maybe I’ll just make this delicious chicken pasta casserole again.

I almost called this pizza spaghetti casserole because it smells like pizza to me when the onions, bell peppers, and mushrooms are sautéing. It doesn’t have a tomato sauce base though, so that might have been misleading. This recipe actually reminds me of a chicken casserole I used to make all. the. time. when Matt and I were newlyweds. It came out of an old church cookbook and used Rice a Roni, canned chicken, cream of mushroom soup, and was topped with crushed Saltines. I think we can all agree that this made-from-scratch version is a bit more wholesome and high class, and it tastes even better!

Ultimate Chicken Spaghetti

Our days are rarely perfect. We clash with coworkers, fight traffic, experience loss, the list goes on. And when things turn sour, we often turn toward the things that make us the happiest. Family, friends, and food often rank high on the scale.

For many of us, comfort food is where our minds go. But what is comfort food? Simply put, it’s food that makes us feel better. It’s Mom’s chicken soup. It’s mac and cheese, a steaming bowl of grits or oatmeal, and grilled cheese sandwiches.

Comfort food is made up of dishes that hold memories for us. Comfort food makes us happy.

With the loss of our sweet family pet recently, comfort food has been on the menu a lot at the Little household. Sometimes a hearty stick-to-your ribs meal is just what the heart wants.

Yeah, yeah, calories… blah, blah, blah, but still. Calories don’t count when your heart hurts, right.

For me, one of my favorite comfort foods is the classic chicken spaghetti. You know which one… Velveeta Cheese and Ro*tel tomatoes. Yep. That one. I just love the stuff.

And that chicken spaghetti made perfect sense when my friends at Family Dollar asked me to show y’all my favorite comfort food dish. It’s funny because we live out of town a little and the closest thing to us is our Family Dollar store, so I always go by there to grab things for supper.

You’d really be surprised at the selection if you haven’t been in one recently. They’ve got all the staples covered, and as you can see by this recipe, a whole lot more. I got everything for this recipe including the frozen chicken breast and the spices!

There’s just something about this gooey, cheesy pasta with just a hint of spice that takes me back to my childhood. It’s probably one of my all-time favorite dishes. One bite and I’m instantly taken back to my parents’ worn oak dining room table. My spot was down at the end of the table and there was a bare spot where I spilled some nail polish remover one time trying to get a label off something.

They still have that same table and though Dad has worked to repair it, you can still see a little bit of the spot where I used to sit. I love sitting at that table now and thinking about all the happy times we have spent around it.

And I just love that this recipe makes a lot. When it’s just the 3 of us, I’ll divide it into two dishes and either freeze or share the extra one with my parents. And then there’s the leftovers! In fact, I’m wishing I had some right now!


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