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Baked Spaghetti with Chicken
Baked Spaghetti with Chicken
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Baked spaghetti with chicken, cheese, and veggies - a comforting casserole.
Ingredients:
  • 3 tablespoons olive oil
  • 2 bay leaves
  • 1.5 tablespoons Italian seasoning
  • 1 teaspoon chopped garlic
  • 4 skinless, boneless chicken breast halves
  • 1 green bell pepper, chopped
  • 0.5 onion, chopped
  • 1 head broccoli, cut into florets
  • 8 fresh mushrooms, sliced
  • 1 pound uncooked spaghetti
  • 5 ounces shredded Colby-Monterey Jack cheese
  • 1 (16 ounce) jar spaghetti sauce, or more to taste
Instructions:
  • Combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper in a shallow non-aluminum dish or resealable plastic bag. Poke holes in chicken breasts, add to the mixture, and refrigerate for 1 to 2 hours.
  • Preheat the oven to 375 degrees F (190 degrees C. Cut the refrigerated chicken into half-inch pieces. Cook in a large skillet with marinade until chicken is light brown and sauce is bubbly. Remove bay leaves. Add pepper, onion, broccoli, and mushrooms to the skillet and simmer until tender, approximately 5 minutes.
  • As the vegetables simmer, boil a pot of lightly salted water. Cook pasta until al dente, about 8 to 10 minutes, then drain. Combine with chicken mixture and spaghetti sauce in the pot. Transfer to a 9x13 inch pan and sprinkle with shredded cheese before baking.
  • Place in a hot oven for 20 minutes until the cheese is gooey and melted. Enjoy!

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