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Baked Chicken Spaghetti
Recipe by:
John Robertson
This is a chicken Parmesan casserole-type dish with breaded chicken covered with sauce over a pile of spaghetti.
Ready in 1 hour 20 mins
Added to favorites by 21 cooks
Ingredients
Serves: 6
- 2 tablespoons canola oil
- 8 tablespoons (1/2 cup) adobo sauce
- 8 ounces linguine noodles
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 small onion, diced
- 1 (23 ounce) bottle Ragu(R) Traditional spaghetti sauce
- 3 boneless, skinless chicken breasts, cubed
- 3 cups Progresso(R) garlic and herb bread crumbs
- 2 tablespoons Italian seasoning
- Salt and pepper, to flavor
- 1 cup Kraft(R) Fiesta cheese blend
- 1 cup Kraft(R) sharp Cheddar cheese
Preparation method
Prep: 30 mins | Cook: 50 mins1.
Preheat oven to 400 degrees F (190 degrees C).
2.
In a 2 quart pot filled halfway with water, add 1 tablespoon canola oil and 1 tablespoon adobo; bring to boil on high heat, then add noodles. Once noodles are cooked, drain.
3.
In medium saucepan, add 1 tablespoon canola oil. Saute diced peppers and onion on medium heat, adding 2 tablespoons adobo, until tender.
4.
In saucepan, add sauce and saute, cooking on medium heat for 10 minutes, then remove from heat, stirring occasionally.
5.
In a resealable plastic bag, combine chicken, 2 cups of bread crumbs, Italian seasoning, remaining 5 tablespoons adobo, and salt and pepper to taste. Shake well and set aside.
6.
Place contents of plastic resealable bag in a 9x13-inch baking dish. Spread noodles evenly over chicken, then pour sauce over noodles.
7.
Bake 30 to 35 minutes. Remove dish, sprinkle remaining bread crumbs over dish, then add cheese blend evenly.
8.
Bake for 6 to 8 minutes or until crumbs are golden and dish is bubbly. Remove and enjoy.
Provided by: Allrecipes
Last updated:
Apr 11 2013
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