Description
A comforting and hearty Chicken Spaghetti Lasagna Bake featuring tender spaghetti layered with creamy marinara and cheese for a satisfying family meal.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 ounces spaghetti
- 2 cups marinara sauce
- 1 cup cream of mushroom soup
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, about 9-11 minutes; drain and set aside.
- In a large mixing bowl, combine the shredded chicken, marinara sauce, cream of mushroom soup, Italian seasoning, salt, and pepper. Stir until fully mixed.
- Carefully mix the cooked spaghetti into the chicken mixture until every strand is coated.
- In a 9×13 inch baking dish, spread half of the chicken spaghetti mixture on the bottom.
- Top it with half of the ricotta and mozzarella cheese.
- Repeat the layering with the remaining chicken spaghetti mixture and cheese.
- Sprinkle Parmesan cheese over the top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 15 minutes.
- Allow it to cool slightly before serving.
Notes
Make-ahead Tips: Assemble the bake a day before serving and refrigerate it overnight. Cooking Alternatives: You can use an air fryer for a quicker version—reduce the temperature to 320°F (160°C).
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg