Feed Your Family Well: Chicken Spaghetti Bake

Even though each of us had a second helping, we still had leftovers of this for the next day. Unbelievable right? Well it’s true. I sectioned some off and put it in a container for my husband to take to work with him. I saved some for myself as well. The boys? Well, the polished off what was still in the pan before going to bed that night. Those kids never stop eating I swear. I knew that they would want more though, that’s why I didn’t bother putting it all away!

We always have leftovers at my house because this makes such a big pan. I don’t mind though because it’s just as good, if not better, the second time around!



8 oz angel hair pasta
2 Tbsp unsalted butter
2 chicken breasts, cooked and cubed
4 oz pimento
1 c onion
1 c celery
1 c green bell pepper
3 Tbsp Land O’ Lakes butter
2 can(s) Campbell’s cream of chicken soup
1 tsp kosher salt
1/2 tsp black pepper
14 oz Swanson chicken broth
2 c shredded cheddar cheese


Preheat oven 425.
Cook spaghetti in boiling water according to directions.
Dice onion, pepper and celery. Then saute in butter.
Mix together sauteed vegetables, chicken, chicken soup, pimentos, salt and pepper, chicken broth and cooked spaghetti. Place in 2 quart baking dish.
Spread cheese on top. Dot with butter. Bake 15-20 minutes or until golden. Serves 8-10.


Quick Tip: Cream of mushroom can be used in place of the cream of chicken.