Chicken Spaghetti is a comforting dish that brings everyone together. This hearty casserole is easy to make and packed with flavor, making it a favorite at family dinners and gatherings. With tender chicken, creamy sauce, and cheesy goodness, it’s sure to be a hit!
Why Make This Recipe
You should make this Chicken Spaghetti because it is simple and delicious. The ingredients are easy to get, and you can prepare it ahead of time. It’s perfect for busy weeknights or for feeding a crowd. Plus, everyone loves a warm, cheesy pasta dish!
How to Make Chicken Spaghetti
Making Chicken Spaghetti is quick and straightforward. Just follow these easy steps, and you will have a wonderful meal ready in no time.
Ingredients
- 2 cups Cooked chicken, shredded
- 3 cups Dry spaghetti, broken into 2-inch pieces
- 2 cans Cream of mushroom soup
- 2 cups Grated sharp cheddar cheese, divided
- 1/4 cup Green pepper, finely diced
- 1/4 cup Onion, finely diced
- 1 jar Diced pimentos, drained (4 oz)
- 2 cups Chicken broth (reserved from cooking chicken)
- 1 teaspoon Lawry’s Seasoned Salt
- 1/8 to 1/4 teaspoon Cayenne pepper
- Salt and black pepper, to taste
Directions
Step 1: Cook the Chicken
Place one cut-up fryer chicken in a large pot. Cover with water and boil until fully cooked. Remove chicken, reserve 2 cups of broth, and shred or chop 2 cups of meat.
Step 2: Cook the Spaghetti
Using the reserved chicken broth, boil the spaghetti pieces until just al dente. Drain and set aside.
Step 3: Mix the Ingredients
In a large bowl, combine cooked spaghetti, shredded chicken, cream of mushroom soup, 1 cup of cheddar cheese, green pepper, onion, pimentos, reserved broth, seasoned salt, cayenne, and salt and pepper. Stir until evenly mixed.
Step 4: Assemble the Casserole
Transfer the mixture into a greased 9×13-inch baking dish. Top evenly with the remaining 1 cup of cheddar cheese.
Step 5: Bake
Preheat oven to 350°F (175°C). Bake uncovered for 45 minutes or until bubbly and golden. Tent with foil if cheese browns too quickly.
How to Serve Chicken Spaghetti
Serve Chicken Spaghetti hot out of the oven. It goes well with a simple green salad or garlic bread. You can also pair it with some steamed vegetables for a complete meal.
How to Store Chicken Spaghetti
Once cooled, you can store leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days. To reheat, warm it in the oven until heated through or in the microwave.
Tips to Make Chicken Spaghetti
- Use leftover cooked chicken or a rotisserie chicken to save time.
- You can substitute cream of mushroom soup with cream of chicken for a different flavor.
- Add more veggies like mushrooms or broccoli for extra nutrition.
Variation
For a spicier version, add more cayenne pepper or mix in some jalapeños. You can also use different cheese varieties like mozzarella or pepper jack for a fun twist.
FAQs
1. Can I freeze Chicken Spaghetti?
Yes, you can freeze Chicken Spaghetti. Just make sure it is in an airtight container. It can last up to 2 months in the freezer.
2. Can I use whole wheat spaghetti?
Absolutely! Whole wheat spaghetti is a great option for a healthier dish.
3. How long does it take to cook the chicken?
It usually takes about 30 to 40 minutes to boil the chicken until fully cooked, depending on the size of the pieces.
Now you have a delicious recipe for Chicken Spaghetti! Enjoy cooking and sharing this dish with family and friends!
Chicken Spaghetti
Ingredients
Main Ingredients
- 2 cups Cooked chicken, shredded You can use rotisserie chicken to save time.
- 3 cups Dry spaghetti, broken into 2-inch pieces
- 2 cans Cream of mushroom soup Can substitute with cream of chicken for a different flavor.
- 2 cups Grated sharp cheddar cheese, divided You can mix different cheese varieties.
- ¼ cup Green pepper, finely diced Add more veggies for extra nutrition.
- ¼ cup Onion, finely diced
- 1 jar Diced pimentos, drained (4 oz)
- 2 cups Chicken broth (reserved from cooking chicken)
- 1 teaspoon Lawry’s Seasoned Salt
- ⅛ to ¼ teaspoon Cayenne pepper Adjust to taste for spiciness.
- to taste Salt and black pepper
Instructions
Preparation
- Place one cut-up fryer chicken in a large pot. Cover with water and boil until fully cooked. Remove chicken, reserve 2 cups of broth, and shred or chop 2 cups of meat.
- Using the reserved chicken broth, boil the spaghetti pieces until just al dente. Drain and set aside.
- In a large bowl, combine cooked spaghetti, shredded chicken, cream of mushroom soup, 1 cup of cheddar cheese, green pepper, onion, pimentos, reserved broth, seasoned salt, cayenne, and salt and pepper. Stir until evenly mixed.
- Transfer the mixture into a greased 9×13-inch baking dish. Top evenly with the remaining 1 cup of cheddar cheese.
Baking
- Preheat oven to 350°F (175°C). Bake uncovered for 45 minutes or until bubbly and golden. Tent with foil if cheese browns too quickly.
