Rich and Creamy Baked Chicken Spaghetti

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

Gretel Shaw

I just know that you will love this rich and creamy baked chicken spaghetti. This is a simple spaghetti recipe you'll love making for the kids.

5 from 1 vote

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 1293 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

•  
  ½ cup cream soup - gluten-free
• 2 cups water
•  
  ¼ teaspoon poultry seasoning
• 1 pound spaghetti - gluten-free
• 1 medium yellow bell peppers (yellow capsicum) - chopped
• ½ large onion - chopped
• 4 large mushrooms - finely chopped
• 3 tablespoons olive oil
• 16 ounces cheddar cheese - processed, cut into ½ inch cubes
• 10 ounces tomato - with green chillies undrained
• 1 pound ground chicken (minced chicken)
• ½ cup peas
• 1 teaspoon ground black pepper

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with cooking spray.
• Prepare the Gluten-Free Whisk Bliss with the water in a medium saucepan based on the package direction. Stir in the poultry seasoning.
• 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.
• 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.
• When Gluten-Free Whisk Bliss is done, stir in the cheese cubes. Once the cheese melts, stir in the Rotell diced tomatoes.
• 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.
• Pour into the prepared baking dish. Bake for 35 to 40 minutes. Let cool for a few minutes before serving.

Nutrition

Calories: 1293kcalCarbohydrates: 115gProtein: 70gFat: 62gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 214mgSodium: 1001mgPotassium: 1776mgFiber: 13gSugar: 11gVitamin A: 1918IUVitamin C: 66mgCalcium: 880mgIron: 5mg

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