Baked Cheesy Chicken And Spaghetti Recipe

When you need an easy meal idea that the whole family will enjoy, or meals in the freezer for lazy days, this baked chicken and spaghetti is perfect. Add in some colorful vegetables and condensed chicken or mushroom soup for the ultimate crowd pleasing comfort food!

📝 Ingredients

• 2 tablespoons oil (for cooking)
• 1 pound skinless boneless chicken thighs (Buy ready chopped, or chop into small(ish) pieces. )
• 1 onion (Large, chopped.)
• 3 peppers ((bell peppers/capsicum) 1 red, 1 green, 1 yellow, if possible! Chop into small pieces.)
• 1/2 pound mushrooms
• 1 pound spaghetti (Broken up into pieces (about 2 to 3 inches long).)
• 1 tablespoon dried Italian herbs (Or any dried herbs. Or 3 tablespoons fresh herbs.)
• 1/2 teaspoon ground pepper (to taste (either white or black))
• 2 cans condensed chicken soup
• 2 cups chicken broth ((stock))
• 3 cups cheddar cheese (Grated (Add an extra cup if you like).)
• garlic bread and crisp salad, or vegetables

👨‍🍳 Instructions

1. 1Cook chicken in a large pan, then empty into a dish and set aside.: Heat a tablespoon of the oil in a very large pan and stir fry the chicken pieces until totally white and cooked through (around 4 or 5 minutes). Remove to a plate (along with any juices) and set aside.
2. 2Cook peppers, onions and mushrooms, then add pepper and herbs.: Add a little more oil to the pan and cook the peppers and onions together until softened (about 5 minutes). Add the mushrooms and cook for a few more minutes until the mushrooms have started to break down. Add the herbs and pepper and stir for a minute or so longer.
3. 3Boil spaghetti until al dente, then drain and set aside.: Meanwhile, cook the spaghetti pieces in boiling salted water in a very large saucepan for a few minutes less than it says on the packet or until very al dente (around 6 minutes for regular spaghetti - don’t overcook as it’s going to be cooked again in the oven). Drain, empty back into the saucepan, add a drizzle of oil to stop the spaghetti sticking and put on the lid.
4. 4Pre-heat oven.: Pre-heat the oven to 375F/190C.
5. 5Combine spaghetti with vegetables, then add the rest of the ingredients apart from 2 cups of the cheese.: Add the the spaghetti into the large pan with the vegetables. Then add the cooked chicken and any juices, soup, broth/stock, and 1 cup of the cheese. Combine well with 2 wooden spoons.
6. 6Spoon mixture into baking dish or dishes, then top with remaining cheese.: Spoon the mixture into your baking dish or dishes (see notes for suitable sizes to use) and top with the remaining 2-3 cups of cheese. At this point you can choose to freeze all or some of the casserole if you like (see notes for instructions).
7. 7Bake for 30-40 minutes.: Bake for 30 to 40 minutes or until golden and bubbling on top, then serve with garlic bread and salad or vegetables (if you like).