Chicken Spaghetti Bake

chefpicI love casseroles. I had this one at a friends and she was gracious enough to share the recipe.


1 (8 oz) package spaghetti
1 Tbsp vegetable oil (I like olive oil)
1 medium onion chopped
½ chopped red bell pepper
2 (14.5) cans diced tomatoes with basil, garlic, and oregano, undrained
2 tsp Worcestershire sauce
1 (5 oz) jar of processed cheese spread
3 cups chopped cooked chicken
1 ½ cups (6 oz) shredded sharp Cheddar cheese

1. Preheat ove to 350. Cook pasta – drain well

2. Heat oil in a large nonstick skillet over medium heat. Add onion and pepper and sauté until tender. Add tomatoes and Worcestershire sauce and bring to a boil. Reduce heat and simmer uncovered 8 to 10 minutes.

3. Remove metal lid from cheese spread jar and microwave at HIGH for 30 to 45 seconds or until melted, stirring once. Add to tomato mixture and stir well.

4. Combine pasta, tomato mixture and chicken in a large bowl, stirring until blended. Spoon into a lightly greased 11 x 7 inch baking dish; sprinkle with Cheddar cheese. Bake uncovered at 350 for 15 minutes or until cheese melts.


9 responses to “Chicken Spaghetti Bake

  1. Sounds Yummy, Lavada!

    Susie :))

  2. This does sound good. I wonder if it would change the taste dramatically if I left off the red peppers. Hubby’s not a red pepper guy.

  3. sounds wonderful. First cool day, I’m trying it!

  4. This I an trying tomorrow. Thanks for sharing

  5. Sounds scrumptious, a little like the macaroni cheese our mum used to make. Pity my Dave wouldn’t eat it, he doesn’t eat pasta, but I will certainly be trying this when it gets cooler here. It’s still surprisingly mild here for mid October. Thanks, Lavada, for reminding me of this dish. 🙂

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