Plat
Creamy Chicken Spaghetti Bake
1 hPour 6Nutri-Score C€€
C
1 h
1 hCreamy Chicken Spaghetti Bake
ce qu’il vous faut
Ingrédients
chicken breast (cut into bite-sized pieces)Viandes600 g
spaghetti (cooked and drained)Céréales400 g
onion (diced)Fruits et légumes1 morceau
bell pepper (diced)Fruits et légumes1 morceau
heavy creamProduits laitiers480 ml
shredded cheddar (shredded)Produits laitiers200 g
shredded mozzarella (shredded)Produits laitiers200 g
cream of chicken soup (1 can)Épicerie1 morceau- Rotel diced tomatoes with green chiles (1 can, undrained)Épicerie1 morceau
onion powderÉpices5 g
garlic powderÉpices5 g- Italian herbsÉpices5 g
- Kinder's Big Bold chicken seasoningÉpices8 g
- smoked paprikaÉpices4 g
- salt-free Cajun seasoningÉpices6 g
oil (for cooking)Épicerie15 ml
par portion
Nutrition
628kcal
- Glucides
- 57 g
- Protéines
- 29 g
- Lipides
- 32 g
ce que vous utiliserez
Ustensiles
Poêle
Marmite
Plat allant au four
Saladier
pas à pas
Préparation
- Étape 1
Season and cook the chicken
- Season the chicken pieces with onion powder, garlic powder, Italian herbs, Kinder's chicken seasoning, smoked paprika and Cajun seasoning.
- Heat the oil in a frying pan and cook the chicken until golden and cooked through.
- Étape 2
Cook the spaghetti
- Boil the spaghetti in salted water until al dente.
- Drain and set aside.
- Étape 3
Make the sauce
- Sauté the onion and bell pepper in the same pan until softened.
- Pour in the heavy cream and add the cream of chicken soup and Rotel.
- Season with the same spices used for the chicken and stir in the cheddar and mozzarella until melted.
- Étape 4
Combine and bake
- Mix the spaghetti, chicken and sauce in a baking dish.
- Bake uncovered at 175 °C until the cheese is lightly browned on top.