1 box of spaghetti noodles
2 jars of spaghetti sauce
1 pack of thin sliced chicken breasts
Seasonings (You can pick your 4 favorite)
Italian seasoning blend
Sliced Kraft singles (2% American or cheddar)
Gouda (I get the wedges because it’s easier to shred)
Shredded parmesan cheese (Or the shredded Italian blend)
1/2 cup Sliced mushrooms
2 handfuls baby spinach
13x9 casserole pan
*Preheat your oven to 400 degrees.
*Cook noodles according to box. Drain the water and set aside.
*Season both sides of the chicken with the seasonings you choose. My favorite combination is: seasoning salt, garlic powder, pepper and Tony Chachere’s creole seasoning. (Season more than you normally would because this will be the flavor in your spaghetti)
*In a lightly oiled skillet, cook the chicken breast on medium-high heat for about 8-10 minutes. Turn occasionally.
*While the chicken is cooking, in a separate lightly oiled skillet cook the mushrooms 4-5 minutes until tender & slightly browned. Once the mushrooms are cooked add your two handfuls of spinach and cook until wilted.
*Add the noodles, spaghetti sauce, and mushroom & spinach mixture to the pot you boiled the noodles in.
*Once the chicken is cooked, shred the chicken on a cutting board using two forks (one in each hand, pulling in opposite directions)
*Add the shredded chicken to your spaghetti mixture and mix together.
*Take half of the spaghetti and place it in the 13x9 casserole pan.
*Cover the top of the spaghetti with the sliced cheese (Usually about 6 slices) and season with the Italian seasoning blend
*Add the remainder of the spaghetti on top and cover with the shredded Parmesan (or Italian blend) cheese.
*Bake for 15-20 minutes. (You want the cheese in the middle to be melted and the cheese on top to be slightly browned)
This is one of my favorite things to make for big groups! My teammates love it! You can add some garlic bread and a salad on the side to make a complete meal. You can also change the seasonings and cheeses every time to get a different taste!