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Chicken Spaghetti (Baked Spaghetti)

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“I have searched for years for a chicken spaghetti recipe that my children liked; most were too runny. This is a casserole with a bit of heat from the Rotel tomatoes. Even my flavor/cooking challenged eldest daughter loves this.”
1hr 20mins

Ingredients Nutrition

  • 453.59 g cooked spaghetti
  • 2 (609.51 g) can cream of mushroom soup
  • 2 (566.99 g) canoriginal Rotel Tomatoes
  • 236.59 ml chicken broth
  • 2 (77.96 g) packagemccormick's spaghetti sauce mix (dry in envelope)
  • 4.92 ml garlic salt
  • 2.46 ml pepper
  • 78.78 ml chopped green pepper (I used more, and even added some red bell pepper just because I had some on hand)
  • 118.29 ml chopped onion (I use about 3/4 c)
  • 236.59 ml cheddar cheese
  • 5 chicken breasts, boiled and cut into bite sized pieces (could use thighs and breasts)


  1. Break spaghetti in half or thirds, and cook spaghetti and drain.
  2. Mix with rest of ingredients EXCEPT cheese.
  3. Spread in large, sprayed pan.
  4. Distribute cheese over top.
  5. Bake at 350 covered for 45 minutes, uncovered for 15 minutes.

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