Mains · From the kitchen notebook

Chicken-Broccoli Spaghetti Bake

Spaghetti, cooked chicken and broccoli baked with a creamy cheddar-Parmesan sauce.

ChickenBroccoliPastaCheeseOven-baked

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a keeper for your table

Prep timeNot specified

Cook timeNot specified

Recipe timeSee timing notes

Makes8 servings (about)

What goes in

✳

Make it your size

Tap as you measure. A little less to keep in your head.

12 oz dry spaghetti
1 ½ lb cooked grilled chicken strips, thawed in the refrigerator and chopped
16 oz frozen broccoli
Two 10½-oz cans condensed cream of chicken soup
1 ½ cups milk
2 cups shredded cheddar, about 8 oz
¼ cup grated Parmesan
Salt and pepper, if needed

one step at a time

01
Heat oven to 375°F. Lightly grease the baking dish.
02
Break spaghetti in half if desired. Cook two minutes less than its package directions. Add broccoli during the last three minutes; drain well.
03
Mix soup, milk, chicken, Parmesan and 1 cup cheddar. Fold in pasta and broccoli. Taste the sauce before adding salt; the soup and cheese already contain salt.
04
Transfer to the dish and cover with foil. Bake 25 minutes. Uncover, add the remaining cheddar and bake 10–15 minutes more, until the center reaches 165°F. Follow the chicken package’s preparation directions as well.
05
Rest five minutes before serving.

✳

That’s a good thing made.
Enjoy every bite.