Lexington Chicken Spaghetti for 50
Perfect for feeding a crowd, **Lexington Chicken Spaghetti for 50** is a hearty, flavorful casserole-style dish designed to impress at large gatherings. This recipe combines tender roasted chicken, perfectly cooked spaghetti, and a creamy sauce infused with diced tomatoes, a duo of creamy soups, and aromatic sautéed onions, bell peppers, and garlic. A generous topping of melted cheddar cheese adds a rich, gooey finish. Seasoned with a harmonious blend of paprika, salt, and pepper, this comforting classic is baked to perfection in multiple casserole dishes. Whether you're hosting a family reunion, potluck, or church dinner, this recipe is the ultimate crowd-pleaser, serving up to 50 guests. Serve it warm, garnished with fresh parsley for a pop of color and flavor.
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Recipe Information
Ingredients
- 12 lbs Chicken breasts (boneless, skinless)
- 8 lbs Spaghetti
- 6 32-oz cans Diced tomatoes (canned)
- 6 10.5-oz cans Cream of mushroom soup
- 6 10.5-oz cans Cream of chicken soup
- 2 quarts Chicken broth
- 4 large Onions (diced)
- 6 medium Bell peppers (diced, mixed red and green)
- 12 cloves Garlic (minced)
- 4 lbs Cheddar cheese (shredded)
- 1 cup Butter
- 4 tbsp Salt
- 4 tbsp Black pepper
- 2 tbsp Paprika
- 1 cup Parsley (chopped, optional for garnish)
Instructions
Preheat the oven to 350°F (175°C).
In a large stockpot, bring water to a boil. Add 2 tablespoons of salt and cook spaghetti according to the package directions. Drain and set aside.
In another large pot, heat the butter over medium heat. Sauté the onions and bell peppers until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
Add the diced tomatoes, cream of mushroom soup, cream of chicken soup, and chicken broth to the pot with the sautéed vegetables. Stir until well combined and bring to a simmer. Season with 2 tablespoons of salt, black pepper, and paprika. Reduce heat to low and let simmer for 10 minutes.
Meanwhile, season the chicken breasts with the remaining salt and black pepper. Roast the chicken in the oven on a baking sheet for 20-25 minutes, or until fully cooked (internal temperature of 165°F). Allow to cool slightly, then shred into bite-sized pieces.
In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and the creamy tomato sauce mixture. Toss until everything is well coated.
Transfer the spaghetti mixture into 4 large greased baking dishes. Sprinkle the shredded cheddar cheese evenly over the top of each dish.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Serve the Lexington Chicken Spaghetti warm, portioned for 50 servings.
Nutrition Facts
Calories |
27222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1146.4 g | 1470% | |
| Saturated Fat | 601.5 g | 3008% | |
| Polyunsaturated Fat | 43.1 g | ||
| Cholesterol | 7317 mg | 2439% | |
| Sodium | 67840 mg | 2950% | |
| Total Carbohydrate | 1652.1 g | 601% | |
| Dietary Fiber | 130.9 g | 468% | |
| Total Sugars | 260.9 g | ||
| Protein | 2519.7 g | 5039% | |
| Vitamin D | 52.1 mcg | 260% | |
| Calcium | 17647 mg | 1357% | |
| Iron | 168.2 mg | 934% | |
| Potassium | 30704 mg | 653% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
