⭐️Test Kitchen Approved!⭐️This Cheesy Chicken Spaghetti recipe is loaded with tender chicken, pasta, and bacon in a creamy cheese sauce! It's the ultimate comfort food!
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Instructions
Preheat oven to 350°F. Spray a 9×13 casserole with non-stick spray. Set aside.
In a stock pot, add chicken and salt. Cover with water and bring to a boil. Boil until chicken is cooked through, about 15 to 20 minutes.
Remove chicken from pot (do not throw out the water it was cooked it) and shred. Set aside.
Add additional water to the pot (enough to boil the spaghetti in) and bring to a boil. Add spaghetti and cook until al dente, about 7 minutes.
Drain spaghetti, but retain 1 cup of the liquid the spaghetti was cooked in.
In a large bowl, stir together the cooked spaghetti, the 1 cup of liquid the noodles were cooked in, the cooked and shredded chicken, onion, red bell pepper, green bell pepper, cream of chicken, cream of mushroom, 1.5 cups of the cheddar cheese and bacon. Stir well to combine. (I find it easiest to use big tongs to do this!)
Add seasoning to taste, then pour it into prepared 9×13 casserole dish. Top with remaining cheddar cheese.
Cover with foil and bake for 25 minutes, remove the foil and let cook an additional 10 minutes. Serve hot!
Video
Notes
Store: Place any leftovers in an airtight container and store for up to 3 days.Freeze: To freeze larger portions for later, use a foil pans and cover tightly with aluminum foil. Freeze for up to 3 months. When ready to bake, put the pan directly from the freezer to the oven and cook for 50 minutes. Remove the foil and cook another 10 minutes.Reheat: For individual portions, the microwave is a great option. Stir halfway through to ensure even heating. For multiple servings, use the oven. Reheat in a covered, oven safe container at 350°F for about 20 minutes.