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Join the Challenge Club - Great recipes and special offers!!

Sometimes I receive some pretty neat emails! The Challenge Club sends a newsletter monthly and some of the recipes are just warm and comforting if I have to describe food! You will love it!

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It’s that time of year again. Time for rushed breakfasts, creative lunch packing, and over-scheduled weeknights. That’s why we’ve teamed up with some of our favorite bloggers to offer you some fantastic recipes that can be made in minutes.

Chicken Spaghetti Recipe

  1. 1 lbbroken and cooked to al dente spaghetti
  2. 4 cupscooked cubed or shredded chicken (approx) I used 1 Rotisserie Chicken
  3. 1 (10.5 oz) cancream of chicken soup
  4. 1 (15 oz) cantomato sauce
  5. ½ cupChallenge Butter, melted
  6. 16 ozsour cream
  7. 1 Tablespoondried parsley (or 2-3 Tbsp chopped fresh parsley)
  8. 1 teaspoonItalian seasoning
  9. ½ teaspooncrushed red pepper flakes
  10. salt and pepper to taste
  11. 1½ cupsgrated sharp cheddar cheese
  12. 2 TablespoonsChallenge Butter, melted
  13. ¾ cupItalian breadcrumbs
  1. 1
    Preheat oven to 350°F.
  2. 2
    In a large pot cook spaghetti (broken in half) to al dente, according to package directions.
  3. 3
    While pasta is cooking, shred or cube cooked chicken and place in a large bowl.
  4. 4
    Mix in Cream of chicken soup, tomato sauce, melted butter, sour cream, parsley, Italian seasoning, red pepper flakes and salt and pepper. Stir until chicken is coated and combined.
  5. 5
    When pasta is cooked, drain and place pasta in the bowl with the chicken mixture and mix until evenly combined.
  6. 6
    Place mixture in a 9x13 baking dish. Top with grated cheese.
  7. 7
    Combine remaining 2 Tbsp melted butter and breadcrumbs in a bowl. Sprinkle evenly on top of cheese.
  8. 8
    Bake for 35-45 minutes until bubbly and breadcrumbs have browned.
  9. 9
    Remove from oven, let sit for 10 minutes and serve.

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