Chicken Spaghetti Bake

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A favorite for the whole family. Reminds me of the wonderful, hearty, dishes mom used to make for the whole crew.



Preheat oven to 350° F.

Place chicken in large pot and fill with enough water to cover the chicken. Lightly boil chicken until cooked through (internal temperature should be 165°F). Once chicken is done remove chicken to cool slightly. Reserve 1/2 cup chicken stock in small bowl. Shred chicken into bite size pieces.

Cook the spaghetti in the remaining chicken broth and enough water as per pasta’s directions. Cook noodles for 8 minutes. Drain noodles and return to warm pan.

Butter a 9x13-inch baking dish well with stick of butter; melt remaining butter in pan and sauté onion, and celery until crisp tender about 5-7 minutes. Add mushrooms and garlic and sauté until mushrooms are lightly browned about 5 minutes. Remove from heat, fold in pimentos. Combine shredded chicken and vegetables, add reserved 1/2 cup chicken stock, cream of chicken soup, and salt and pepper to taste. Add chicken mixture to spaghetti noodles, toss gently until well coated. Pour into prepared baking dish. Sprinkle with cheddar cheese. Bake for 30minutes until cheese is melted and bubbly.


Vegetable additions: Bite size broccoli pieces, water chestnuts, and or asparagus would work great in this dish too!!



6-8 servings Print this Recipe

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