white baked spaghetti with chicken
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!
prep time
10 Min
cook time
9 Hr
method
---
yield
9 x13 pan
Ingredients
- 4 large boneless skinless chicken breasts, frozen
- 2 cans cream of chicken soup
- 8 ounces cream cheese, cut into cubes (fat free is not recommended)
- 1 can rotel diced tomatoes with green chiles
- 1 - envelope dry italian seasoning mix (0.7 oz)
- 1 cup milk
- 1 pound spaghetti, cooked al dente
- 4 teaspoons chicken bouillon granules (or 4 cubes)
- 1 cup shredded cheese of choice
How To Make white baked spaghetti with chicken
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Step 1Place 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.
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Step 2Preheat 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)
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Step 3Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Pasta
Keyword:
#spaghetti
Keyword:
#spicy
Keyword:
#Tomato
Keyword:
#baked
Keyword:
#green chiles
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