Baked Chicken Spaghetti

Baked Chicken Spaghetti

A new recipe, for me that is.

Dan was out of town for a week-in Montana, for a NIBS board meeting, I was  home by myself (not complaining!) and I was tired of eating left-overs and sandwiches.

So I decided to actually cook for myself!

He doesn’t care for pasta, so here was my opportunity to try a dish I had been wanting to try-a chicken spaghetti casserole.  I knew by the ingredient list that I would like it, it sounded like a ‘comfort’ type of dish, and it sounded good for a cold winter night.

Here is the process.

Cook the chopped peppers, onions, garlic and cubed chicken in butter in a skillet.  Add in the tomatoes, soup, cheese, and salt and pepper.

Heat through till the cheese is melted.

While the skillet ingredients are cooking, cook the spaghetti in a stock pot.

When the noodles are cooked, drain and add to the skillet mix.

Place in a 9×13 baking dish.

Cover with the crushed tortilla chips.

Bake at 350 degrees for 30 minutes.

Yes, I liked this recipe just fine!  There was plenty-I sent most of it over to the new Mom’s house, (see here) and I even had left-overs now again!

Here is the official recipe-

Baked Chicken Spaghetti

2 boneless, skinless chicken breast, cut into chunks

1/2 onion, chopped

1 (or 2) Jalapeno peppers, chopped

(I used 2 peppers, and mine turned out pretty hot)

2 garlic cloves, minced

2 Tbsp. butter

1 10 oz. can diced tomatoes with green chilies

1 can cream of chicken soup

6 oz. Velveeta cheese, cubed

8 oz. spaghetti noodles, cooked and drained

3/4-1 cup tortilla chips, crushed

Salt and pepper, to taste

  1. Heat oven to 350 degrees.
  2. Grease a 9 x 13 baking dish.
  3. Heat the butter in a skillet, then
  4. Saute the chicken, onion, peppers and garlic in the butter till cooked and tender.
  5. Stir in the tomatoes, soup and Velveeta.  Stir and heat till the cheese is melted. Season with salt and pepper to your taste.
  6. While the skillet ingredients are cooking, cook the spaghetti in a large stock pot.
  7. Drain the noodles, and stir into the skillet ingredients.
  8. Turn in the greased baking dish, then
  9. Cover with the crushed tortilla chips.
  10. Bake for 30 minutes.

Enjoy!

This will serve a large family.

*

John 6:35

(Jesus said)

I am the bread of life;

he that cometh to me shall never hunger;

and he that believeth on me shall never thirst.

 

4 Comments

  1. This recipe was DELICIOUS! I did not put the jalapenos in due to my sensitive children but it was spicy enough with the green chilies. One correction…..it does not feed a large family! I have a small family and they ate the WHOLE THING! I had to forcibly save one small portion for lunch! YUM!!!

  2. ok……..I’ll do it. Too snowy to go out if I don’t have to 🙂

  3. I’m going to try this for dinner tonight. Can I skip the tortilla chips? I don’t want to open my new bag just for the topping…..

    • I think the layer of chips help keep the noodles from drying and getting hard from baking. It is very good. I have some chips you can use!

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Who am I ???

Child of God, pastors wife, mother of five, grandmother of ten (and counting), gardener, quilter, homemaker, reader, homebody and dreamer…

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