White Baked Spaghetti with Chicken

Jenni K


This recipe started out as something different, but when I didn't have all the ingredients needed, I created something new that has a slight spiciness from the green chiles! Enjoy!


★★★★★ 1 vote

9x13 pan
10 Min
9 Hr


  • 4 large
    boneless skinless chicken breasts, frozen
  • 2 can(s)
    cream of chicken soup
  • 8 oz
    cream cheese, cut into cubes (fat free is not recommended)
  • 1 can(s)
    rotel diced tomatoes with green chiles
  • 1
    envelope dry italian seasoning mix (0.7 oz)
  • 1 c
  • 1 lb
    spaghetti, cooked al dente
  • 4 tsp
    chicken bouillon granules (or 4 cubes)
  • 1 c
    shredded cheese of choice

How to Make White Baked Spaghetti with Chicken


  1. Place frozen chicken breasts, Rotel, cream of chicken soup, cream cheese, and dry italian dressing mix into the crock pot. Cook on low for 6-8 hours. Remove the chicken breasts and cut into bite sized pieces. Return to crock pot. Stir in milk.
  2. Preheat oven to 350. Meanwhile, bring water to a boil in a large pot with the chicken boullion. Add pasta and cook to al dente. Drain, but don't rinse. Stir pasta and chicken mixture together (if your crock pot size allows, you can mix it in the crock pot)
  3. Pour mixture into a greased 9x13 pan, or a 4 liter casserole pan. Top with shredded cheese (Mozzarella or Parmesan work well, but anything you have should be fine). Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Let set for a few minutes before serving.

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