Baked Chicken Spaghetti

This comforting bake packs whole grains, lean protein, and colorful veggies into one satisfying, family-friendly dish.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 sprays of vegetable oil spray
• 113 g whole wheat spaghetti, uncooked · 426 kcal in the whole recipe
• 5 g olive oil · 45 kcal in the whole recipe
• 120 g red bell pepper, thinly sliced · 37 kcal in the whole recipe
• 120 g green bell pepper, thinly sliced · 28 kcal in the whole recipe
• 110 g onion, chopped · 44 kcal in the whole recipe
• 227 g cooked chicken breast, skinless and diced · 398 kcal in the whole recipe
• 411 g low-sodium diced tomatoes, undrained · 74 kcal in the whole recipe
• 305 g low-sodium cream of chicken soup · 278 kcal in the whole recipe
• 56 g reduced-fat cheddar cheese, shredded · 177 kcal in the whole recipe
• 20 g Parmesan cheese, grated · 84 kcal in the whole recipe
• 1/4 teaspoon black pepper

Method

1. Preheat the oven to 350°F (175°C) and lightly spray an 8-inch square baking dish with oil spray. Cook the spaghetti according to package directions without adding salt or oil, then drain well.

   

2. Heat the olive oil in a large skillet over medium heat. Sauté the sliced red and green bell peppers and chopped onion for 4 to 5 minutes, or until tender.

   

3. In a large bowl, combine the sautéed vegetables, cooked spaghetti, diced chicken, undrained tomatoes, cream of chicken soup, cheddar, parmesan, and black pepper.

   

4. Transfer the mixture into the prepared baking dish. Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until the top is lightly golden and bubbling.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.