Ingredients For white baked spaghetti with chicken
boneless skinless chicken breasts, frozen
cream of chicken soup
cream cheese, cut into cubes (fat free is not recommended)
rotel diced tomatoes with green chiles
envelope dry italian seasoning mix (0.7 oz)
spaghetti, cooked al dente
chicken bouillon granules (or 4 cubes)
shredded cheese of choice
How To Make white baked spaghetti with chicken
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.
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)
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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