Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts
- 8 ounces spaghetti
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10 ounce) can tomato sauce
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can kidney beans, drained
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Season chicken breasts with salt and pepper. In a large skillet, cook chicken over medium heat until browned on both sides.
- Cook spaghetti according to package directions, about 10 minutes. Drain and set aside.
- In a large bowl, combine chicken, spaghetti, soup, tomato sauce, corn, kidney beans, cheddar cheese, green bell pepper, and onion. Mix well.
- Pour mixture into a 9x13 inch baking dish. Bake for 25 minutes, or until bubbly and heated through.
Nutritional Information:
- Calories: 350 per serving
- Carbohydrates: 40 grams
- Protein: 25 grams
- Fat: 10 grams
Dish Characteristics:
- Cheesy and creamy
- Flavorful and satisfying
- Perfect for a quick and easy weeknight meal
User Comments:
- "This casserole is so delicious and easy to make! I love the combination of flavors."
- "My family loved this dish. It's a great way to use up leftover chicken."
- "The casserole has a wonderful texture with the tender chicken and al dente spaghetti."
Special Precautions and Tips:
- If using frozen chicken, thaw it before cooking.
- For a creamier casserole, use cream of mushroom soup instead of cream of chicken soup.
- Serve with a side of crusty bread or salad for a complete meal.
