Rich and Creamy Baked Chicken Spaghetti
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.
Ingredients
- 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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