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Chicken Spaghetti: What To Do with Baked Chicken Leftovers

January 7, 2013

So you baked a chicken or bought a baked chicken from you local mega mart and have leftovers. Now what? I cook at least one chicken a week in my slow cooker so I always have pulled chicken on hand. I’m constantly looking for dishes to use my tasty chicken in. Chicken spaghetti is a natural choice in all its rib-sticking glory. It’s hearty and easy, what could be more perfect for a winter night, after work dinner? Try it and you’ll agree, it’s worth baking a chicken for on the front end!


  • 2 cups pulled chicken
  • 4 servings of cooked spaghetti noodles
  • 2 tablespoons butter, divided
  • 1-1/2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 yellow onion, diced
  • 1/2 bell pepper, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 small can tomato sauce
  • 1 cup of your favorite cheese

In a large sauce pot over medium high heat, melt one tablespoon of butter. Saute onion, garlic and peppers till onions and peppers are cooked through and liquid has evaporated. Melt additional tablespoon of butter and stir in flour. Quickly add milk and whisk until smooth. Season now to taste, the above is a suggestiob. Bring to a soft boil while stirring, then reduce heat and add your chicken and tomato sauce, stir to combine and remove from heat.  For a richer sauce you can add up to 3 ounces of cheddar or gouda cheese at this point, stir until combined.

Pour your noodles into the pot with the sauce and toss. Place mixture into a 8×8 or 9×9 oven safe dish and cover evenly with your cheese. I used sliced havarti. Feel free to use whatever cheese you fancy. I usually use cheddar but wanted something a little different.

Pop into a 350 degree oven for 30 minutes. Let set up for 10-15 minutes before serving. Enjoy!!

Onion and Peppers with Butter

White Sauce Base

Mix In Tomato Sauce

Dump Noodles In

Cheese On Top

Add Cheese On Top & Bake

Chicken Spaghetti Hot From Oven

Chicken Spaghetti Dig In

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