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.

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 50

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)

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a large mixing bowl, combine the cooked spaghetti, shredded chicken, and the creamy tomato sauce mixture. Toss until everything is well coated.

Step 7

Transfer the spaghetti mixture into 4 large greased baking dishes. Sprinkle the shredded cheddar cheese evenly over the top of each dish.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 9

Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.

Step 10

Serve the Lexington Chicken Spaghetti warm, portioned for 50 servings.

Nutrition Facts

Serving size	(20410.8g)

Amount per serving	% Daily Value*
Calories	27221.9

Total Fat 1146.4g	0%
Saturated Fat 601.5g	0%
Polyunsaturated Fat 43.1g
Cholesterol 7316.6mg	0%
Sodium 67840.4mg	0%
Total Carbohydrate 1652.1g	0%
Dietary Fiber 130.9g	0%
Total Sugars 260.9g
Protein 2519.7g	0%

Vitamin D 2083.8IU	0%
Calcium 17646.9mg	0%
Iron 168.2mg	0%
Potassium 30703.6mg	0%

*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.

Source of Calories

Fat: 38.2%

Protein: 37.3%

Carbs: 24.5%