This is one of my favorite dishes 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 for a different taste!
Baked Chicken Spaghetti
- 1 box of spaghetti noodles - 2 jars of spaghetti sauce - 1 pack thin-sliced chicken breasts - Seasonings (choose your four 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 shredded Italian blend) - 1/2 cup sliced mushrooms - 2 handfuls baby spinach - 13x9 casserole pan
- Preheat oven to 400F.
- Cook noodles according to box. Drain and set aside.
- Season both sides of the chicken with your seasonings of chocie. 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 eight to ten minutes. Turn occasionally.
- While the chicken is cooking, in a separate lightly oiled skillet, cook the mushrooms for tour to five minutes until tender and slightly brown. Once the mushrooms are cooked, add the spinach and cook until wilted.
- Add the noodles, spaghetti sauce, and mushroom and spinach mixture to the pot you boiled the noodles.
- 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 (about six 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 to 20 minutes. You want the cheese in the middle to be melted and the cheese on top to be slightly browned.
- Remove and serve.