Cheesy Chicken Spaghetti Casserole
A baked pasta dish with shredded chicken, cheddar, and a creamy mushroom sauce.
Equipment
- 9 by 13 inch baking dish
- Large pot
- Large mixing bowl
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded
- 8 oz spaghetti broken into 2 inch pieces
- 2 can condensed cream of mushroom soup 10.5 oz each
- 2 cup sharp cheddar cheese grated and divided
- ¼ cup green pepper finely diced
- ¼ cup onion finely diced
- 4 oz diced pimentos drained
- 2 cup low sodium chicken broth reserved from cooking the chicken
- ½ tsp seasoned salt
- 1 pinch cayenne pepper
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Poach the chicken until it reaches 165 degrees F, shred 2 cups of meat, and keep the broth.
- Boil. Cook the broken spaghetti in the hot broth until al dente, then drain and save 2 cups of liquid.
- Mix. Stir the spaghetti, chicken, soup, 1 cup cheddar, peppers, onion, pimentos, and seasonings with the saved broth.
- Bake. Spread in a greased 9 by 13 inch dish, top with the remaining cheddar, and bake at 350 degrees F for 45 minutes until bubbly.
- Rest. Rest for 5 minutes before serving so the sauce thickens.
Notes
Substitutions: Use cream of chicken soup or rotisserie chicken.
Tips: Pull the spaghetti while it still has a firm bite and cook the chicken to 165 degrees F.
Storage: Refrigerate for 3 to 4 days or freeze for up to 2 months and reheat to 165 degrees F.