Chicken Spaghetti Bake

A cheesy baked blend of chicken and spaghetti.

Chicken Spaghetti Bake Ingredients

• 1 (16 ounce) package spaghetti

• 3 (12.5 fl oz) cans chicken chunks, drained

• 1 (10.75 ounce) can condensed cream of mushroom soup

• 1 (10.75 ounce) can condensed cream of chicken soup

• 4 cups shredded Cheddar cheese

How to Make Chicken Spaghetti Bake

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.

3. Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.

4. Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.

Chicken Spaghetti Bake Nutritions

• Calories: 718.7 calories

• Carbohydrate: 47.8 g

• Cholesterol: 143.8 mg

• Fat: 34.4 g

• Fiber: 1.8 g

• Protein: 51.5 g

• SaturatedFat: 16.1 g

• ServingSize:

• Sodium: 1510 mg

• Sugar: 2.6 g

• TransFat:

• UnsaturatedFat:

Chicken Spaghetti Bake Reviews

• NEEDS EDITING TO BE 5 Star Otherwise its barely a 3. Simple tweaks. Nothing insane. I increase one extra can of soup. I like cream of mushroom. I also ad a regular sized can of medium rotel. Thats the key. The extra soup and rotel I also add a bit of garlic powder or you can even saut your cubes chicken with some fresh mashed garlic before adding. Also important to add 2/3 of the cheese INSIDE the casserole and the rest on top. No good with it all in top. I also like cheddar Monterrey jack blend. Other wise this is soooo easy and the best for pot licks because even cooler its till relishes

• Great Start

• Made this last night, was awesome. And quick to make.

• Tried this tonight. It was pretty good. A good, simple recipe if you dont have much to work with.

• I often fix chicken by seasoning with salt, pepper and garlic and searing it in olive oil, then simmering in one can of cream of chicken, one can of cream of mushroom and a little water until very tender. I use leftovers in chicken pot pie and tried it in this dish as well. I also dislike canned chicken, and this is a good way to prepare one meal and prep for another.

• Love this but it is a bit dry so I added an extra can of Cream of Chicken soup. I also added a can of Rotel for a bit of spice. That made it more moist, too

• I made this and honestly you need double the sauce and to add garlic salt to it to add flavor. It is bland and dry if you dont.

• This is a good start. I used 2 cans of broccoli and cheese soup and 1 can of cream of chicken, added about 3/4 cups half and half. Then I sauted some onion, yellow pepper and chopped garlic and added some peas to the sauce. It still could of used alittle more liquid.

• It turned out delicious My kids and hubby loved it. I used southwest chicken and Mexican blend cheese. Im glad I used the flavored chicken or there would not have been much flavor. I will probably add Tonys next time.

• This was very good and super easy. I added another can of cream of chicken soup and a can of hot Rotel (dont drain).

• It was great and will use it again.

• I liked it, but it was a little dry & bland. Ill definitely add some seasonings & double the soup next time.

• This is by far the easiest and most delicious chicken spaghetti I have ever made.

• Needed to try something new. Amazing recipe I used spinach instead of green peas and added a bit of fresh onions. My picky eater loved it.

• Great base recipe. I made many changes, but it was a great starting point. Great for busy moms

• No changes. It is a great, highly flavored dish. Leftovers are great reheated.

• I think this recipe needs to be updated. If you do not add extra liquid or read the reviews, this is not a memorable dish. :(

• Super easy to make and my Fianc loved it I made double and froze the other half for an easy bake dinner for the future.

• Added a few extras-delicious

• Wonderful & easy.....this will definitely become a regular meal in my household.

• I enjoy this simple dish. I added a variety of mixed veggies to it though.

• So easy to make and the family has added this to our top 5 go-to meals I used chicken tender strips instead of canned meat and seasoned to taste. Used 3 cans of cream of mushroom soup and 2 packets of Velveeta cheese sauce. Definitely will make it again as it was less than 30 minutes from cutting up the chicken to serving it A working moms dream meal

• Before I made this, I read all of the reviews for suggestions. As one reviewer wrote, I added an extra can of soup (2 cream of chicken, 1 cream of mushroom). I also used about 1/2 cup of broth (or some of the liquid when using canned chicken). I found that my first try was a bit dry, but the additional liquid was perfect. I also added some onion powder and a tiny bit of salt, but I may omit the salt next time. Overall, a great recipe--It seems that all I make is comfort food these days :)

• OMG Cant believe how easy and quick this was to make. Absolutely loved it and it was a complete hit. Thanks a bunches for making dinner so much easier & less stressful. #delicious

• My husband accidentally got canned chicken in a lemon pepper sauce. It was AMAZING

• Pretty good if simple. Added peas on top as in picture.

• After reading the reviews you definitely want to use an extra can of soup(3 total) and add a can of Rotel for flavor. I used left over baked chicken so it already had flavor but if youre using canned chicken(yuck sorry) then definitely add seasonings. It was a pretty good quick recipe. I mixed everything in the slow cooker and added garlic cheese.

• Great meal to make for a quick New Years Eve meal for me and my kids Will definitely eat it again soon.

• I did not use canned chicken. I brined frozen chicken breast then cooked it in some butter, chopped and mixed it with the soup mix. I used one can if cream of mushroom and the other of chicken. I added a few splashes of chicken stock & one can of diced tomatoes(with juice). I also added the juices that i cooked the chicken in. After combining everything along with the spaghetti I topped with bread & then chedder cheese and baked for 15 minutes on 350. It taste awesome

• Very easy instructions. Came out great.