Halal Chicken Spaghetti Bake Recipe

About this recipe

A hearty and flavorful baked spaghetti dish with tender chicken, vibrant vegetables, and a creamy sauce, perfect for a satisfying dinner.

Ingredients

• 500 g Del Monte Spaghetti Pasta
• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 125 g Mooz Butter Garlic & Herbes
• 200 g Delichic Chicken Broth
• 125 g White Shimeji Mushroom (Anabe)
• 150 g Mooz Cream Cheese
• 400 g Desire Barista Fried Onion
• 100 g Zoff Garlic Powder
• 1 kg Akar Powder Salt
• 100 g Catch Black Pepper Powder
• 315 g Greentokri Sun Dried Tomatoes In Oil

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a large casserole dish.
2. 2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 diced green pepper, 1 finely chopped onion, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until the vegetables are tender-crisp, about 5 minutes.
3. 3. Cook 2 cups of spaghetti in a large pot of boiling water according to package instructions. Drain and set aside.
4. 4. In a large mixing bowl, combine the cooked spaghetti, sautéed vegetables, 1 package of cream cheese, 1 cup of chicken broth, 2 cups of cooked and shredded halal chicken, 2 sliced mushrooms, 1 cup of mushrooms, and 1 jar of sun-dried tomatoes. Mix well to combine.
5. 5. Pour the mixture into the prepared casserole dish and spread it out evenly.
6. 6. Bake in the preheated oven for 50 to 60 minutes, or until the dish is bubbly and heated through.
7. 7. Remove the casserole from the oven and top with fried onion. Return to the oven and bake for an additional 10 minutes, until the topping is golden and crispy.
8. 8. Let the casserole cool slightly before serving. Enjoy your delicious halal chicken spaghetti bake!