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Home Ground Chicken Recipes / Chicken Mince Recipes

Rich and Creamy Baked Chicken Spaghetti

by Gretel Shaw
April 18, 2022
in Ground Chicken Recipes / Chicken Mince Recipes
Baked Chicken Spaghetti
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I recently received a request to make this Rich and Creamy Baked Chicken Spaghetti for dinner. It’s based on a recipe found on kraft.com, although this version is slightly different so that it is gluten-free and a little saucier. In addition to being a saucy pasta recipe, this is a great way to use minced chicken.

I learned that many people had had Baked Chicken Spaghetti Recipe as a childhood favourite. The rich, creamy sauce is fantastic, and this is comfort food at its best.

Rich and Creamy Baked Chicken Spaghetti

Serves: 4 people
Cooking time: 60 minutes
Level: Novice
Print Recipe

Ingredients

  • ½ cup of gluten-free Whisk Bliss
  • 2 cups of water
  • ¼ teaspoon of poultry seasoning
  • 1 pound of Barilla gluten-free spaghetti pasta
  • 1 medium-sized bell pepper, chopped
  • ½ large onion, chopped
  • 4 large mushrooms, finely chopped
  • 3 tablespoons of olive oil
  • 1 16-ounce package of Velveeta, cut into ½ inch cubes
  • 1 10-ounce can of Rotel diced tomatoes and green chillies, undrained
  • 1 pound of minced chicken
  • ½ cup of frozen green peas
  • Freshly ground pepper to taste

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with cooking spray.
  2. Prepare the Gluten-Free Whisk Bliss with the water in a medium saucepan based on the package direction. Stir in the poultry seasoning.
  3. Meanwhile, in a large pot, cook the Barilla Gluten-Free Spaghetti per the packaged directions, making sure the pasta is a bit al dente because it will continue to bake in the oven.
  4. While pasta is cooking over medium heat, sauté the finely chopped bell pepper, onion and mushrooms in the olive oil until veggies are tender. Add the minced chicken.
  5. When Gluten-Free Whisk Bliss is done, stir in the cheese cubes. Once the cheese melts, stir in the Rotell diced tomatoes.
  6. After pasta is cooked, drain pasta and place it back into the pot. Stir in the sauce over the noodles. Mix in the chicken and green peas, and pepper.
  7. Pour into the prepared baking dish. Bake for 35 to 40 minutes. Let cool for a few minutes before serving.
Tags: pasta
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