Chicken Spaghetti
A comforting Chicken Spaghetti casserole that's easy to make and perfect for family dinners, packed with tender chicken, creamy sauce, and cheesy goodness.
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 9x13-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.
Notes
Serve chicken spaghetti hot out of the oven. It pairs well with a simple green salad or garlic bread. Allow leftovers to cool before storing in an airtight container in the refrigerator for 3 to 4 days. You can freeze it for up to 2 months in an airtight container.