Shredded Chicken Spaghetti Bake

Shredded Chicken Spaghetti Bake


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Prepare this meal for dinner tonight. Your spaghetti bake will taste absolutely exquisite after you add sautéed green beans.

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Time needed

25-30 min cooking

Serving Size / Yield

8 servings


  • 5 chicken breasts, shredded
  • 1 pkg. spaghetti
  • 2 C. reserved chicken broth
  • 1 medium onion, chopped
  • 1 C. green beans
  • 1 can fresh mushrooms, sliced
  • 1 qt. stewed tomatoes, drained
  • 2 cans cream of mushroom soup
  • 8 oz. cream cheese
  • 2 C. Mozzarella cheese, shredded

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Preheat oven at 350 degrees F. Boil chicken in water until tender. Remove from broth and debone. Reserve 2 C. chicken broth. Cook spaghetti in remaining broth until al dente or 6 to 7 minutes. In a large skillet, sauté onions, green beans and mushrooms over medium heat until tender. Add soup and cream cheese. Cook on low until smooth and creamy. Turn off heat and add tomatoes. Mix with chicken and spaghetti in large oven pan. Sprinkle cheese. Bake for 20 to 25 minutes or until cheese has melted.

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