Creamy Chicken Spaghetti Bake
Creamy Chicken Spaghetti Bake
Ingrediënten
- 5 chicken breasts
- 1 can 10.5 oz cream of chicken soup
- 1 package 8 oz Velveeta cheese, grated
- 1 package 8 oz spaghetti noodles
- Salt and pepper to taste
- Cooking spray such as Pam
Instructies
- Preheat the oven to 350°F (175°C).
- In a large pot, boil the chicken breasts with skin intact in salted water for approximately 25 minutes, or until fully cooked.
- Remove the boiled chicken from the pot and discard the skin and bones.
- Shred the chicken into bite-sized pieces.
- In the same pot of boiling water used for the chicken, cook the spaghetti noodles according to the package instructions.
- Drain the noodles and set aside.
- Spray a 9 x 13 inch baking pan with cooking spray.
- Place the shredded chicken pieces, cream of chicken soup, grated Velveeta cheese, cooked spaghetti, and 1 1/2 cups of the chicken broth into the prepared baking pan.
- Mix all the ingredients together until well combined.
- Bake in the preheated oven for 35 minutes, or until the cheese is melted and bubbly.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this comforting Chicken Spaghetti Bake with a light-bodied Chardonnay or a crisp Pinot Grigio.Nutritional Information
Calories: 400 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 18 g | Fiber: 2 g | Sugar: 3 g
