Through the years, I’ve seen lots of recipes for Baked Chicken over Spaghetti with most of them having “cream of” soup added to the mix. No “cream of” soup here to disguise the flavors!
I used boneless chicken breasts this time, but you use the chicken you like ~ your own baked, broiled or boiled chicken, a whole rotisserie chicken from the grocery store or grilled chicken, shredded chicken and even chicken tenders.
With the additions of tender baby spinach, sliced mushrooms, spicy Italian seasoning and your favorite pasta sauce, this can be thrown together quickly, baked and served over spaghetti for an appetizing meal for your family. Be creative and throw into the mix
Baked Chicken over Spaghetti, a crisp green salad and a loaf of crusty bread ~ that’s simply another comforting meal!
Baked Chicken over Spaghetti
4 boneless chicken breast halves or 1 pound cooked chicken of your choice
1 jar (24-ounces) pasta sauce (I use Classico Fire-Roasted Tomato and Garlic)
1 package (6-ounces) baby spinach
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 teaspoon pepper
1 teaspoon dried Italian seasoning
1 cup shredded mozzarella cheese
1 pound spaghetti, cooked
Coat with cooking spray a 9 x 13 baking dish.
Place chicken breasts in the baking dish.
In a large bowl, combine pasta sauce and spinach.
Add next 4 ingredients, combining well.
Pour sauce over chicken.
Cover dish with foil.
Bake at 375 degrees for 40 minutes.
Scatter cheese over chicken and cover with foil.
Bake until cheese melts, about 10 minutes.
Meanwhile cook spaghetti according to package directions.
Serve chicken with sauce over cooked spaghetti.
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!