Creamy chicken spaghetti bake
Creamy chicken spaghetti bake starts with cooked chicken and cooked pasta. The oven heats the assembled casserole and melts the cheese; it is not a shortcut for cooking raw chicken buried in sauce.
Use thin spaghetti and a 13× 9-inch baking pan. The condensed soups are used undiluted apart from the measured broth, so the finished sauce stays rich enough to cling to the strands.
The reference recipe’s ingredient list includes both soups and broth although its abbreviated steps omit mentioning some of them. They are all incorporated into the sauce here, rather than left unused.
Properly handled rotisserie chicken can shorten preparation. If cooking chicken specifically for this dish, complete that cooking first and include it in your total planning time.
Ingredients
Step 1
Heat the oven to 350°F and grease the baking pan. Cook spaghetti according to its package, then drain.
Step 2
Combine cooked chicken, both condensed soups, tomatoes with their liquid and broth. Stir until evenly mixed.
Step 3
Layer half the pasta in the pan, followed by half the chicken mixture and 1 cup cheese. Repeat the layers with the remaining ingredients.
Step 4
Bake uncovered about 30–35 minutes until hot throughout and the cheese is melted. Check 165°F/74 °C at the center; extend the cooking if necessary.
Comments