Easy Chicken Spaghetti Bake

I've been in "clean out the pantry" mode lately and whipped up this dish recently to do just that! I threw together some leftovers and pantry/fridge staples to make this dish and my husband was pleasantly impressed. You end up with a tetrazzini type of flavor and texture, but with a little more flavor I think. This recipe doesn't make many servings, but can be increased to feed a larger crowd.

Easy Chicken Spaghetti Bake

1 C shredded chicken (leftovers for us)
1/4 small green pepper, diced
1/4 small onion, diced
1 can cream of chicken with herbs soup
1/4 C milk
1 t garlic powder
2 T parmesan cheese
1 T dried parsley
1/4 C panko seasoned breadcrumbs
whole wheat spaghetti (honestly, I just guess with what seems right)


Boil the spaghetti according to directions.

Meanwhile, in a bowl, combine the chicken, soup, milk, cheese, onion, green pepper and garlic. Mix well until it is a good consistency - not too soupy but not too thick.

Drain noodles. Pour into a greased baking dish. Top with the chicken mixture. You can mix these two parts together also if you like, but it did make it a little hard to spread. Sprinkle parsley on the mixture. Top with light coating of breadcrumbs.

Bake at 350° for 25-30 minutes until slightly bubbly and heated through. Enjoy!