Chicken Spaghetti Bake Recipe

What you need:

1 package of spaghetti
1 Tbsp. vegetable oil
1 Medium onion, chopped
1/2 cup chopped red bell pepper ( small red bell pepper will do)
2 14.5 oz cans of diced tomatoes with basil,garlic,& oregano, undrained
3 tsp. Worcestershire sauce
1 5 oz. jar Old English processed cheese
1 Tbsp. minced garlic ( I use the already minced in a jar )
1/4 jar of Ragu super chuncky (I use mushroom pasta sauce)( optional )
3 cups chopped cooked chicken ( I use the Frozen Tyson diced cooked grilled chicken)
1 1/2 cups shredded sharp cheddar cheese

How to Create:

Preheat oven to 350 F. Cook pasta as directed on the box and drain.

Heat oil in a nonstick skillet over medium- high heat. Add onion, pepper, and garlic; saute until onions are tender. Add tomatoes, and Worcestershire sauce; bring to a boil.

Reduce heat and simmer uncover for 8 to 10 minutes.

Open cheese spread jar and leave off the top ( because it is metal and will cost you damage control if heated), Microwave on high for 30 to 45 seconds or until melted. Stirring once. Add to the tomato mixture, stirring well.

Combine the pasta, tomato mixture and the cooked chicken in a large bowl and stir until blended. Spoon into a lightly greased 11″ x 7″ baking dish.

Sprinkle with cheese and bake uncovered for 15 minutes or until the cheese has melted.

Serve this with garlic bread and some green beans and you have a complete meal that will feed 6. We always have enough to eat the next day for lunch. I got this recipe from the Southern Living Busy Moms Weeknight Favorites and tweeked it for my family to enjoy.

Do you have another version of this recipe that you add or take out something?

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One Response

  1. […] Saturday Breakfast: Scrambled Eggs, Fried Bologna, and Buttered Grits Lunch: Chicken Fries with pasta sauce and melted cheese and green beans ( Fast Fixin Chicken Fries) Supper: Chicken Spaghetti Bake […]

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