Description
This Chicken Spaghetti is a comforting casserole packed with tender chicken, creamy mushroom soup, and cheesy goodness. It’s an easy, crowd-pleasing dish that combines hearty flavors and simple ingredients, making it perfect for family dinners, potlucks, or meal prep. Enjoy the rich, savory taste that will have everyone asking for seconds!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 cups dry spaghetti, broken into two-inch pieces
- 2 cans cream of mushroom soup
- 2 cups grated sharp cheddar cheese
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 jar (4-ounce) diced pimentos, drained
- 2 cups reserved chicken broth from cooking the chicken
- 1 teaspoon Lawry’s Seasoned Salt
- 1/8 teaspoon (to 1/4 teaspoon) cayenne pepper
- Salt and pepper, to taste
- 1 cup additional grated sharp cheddar cheese (for topping)
Instructions
- Prepare the Chicken:
- Cook one cut-up fryer chicken in a large pot of water. Once fully cooked, remove the meat from the bones and shred it until you have about two cups of chicken. Reserve the broth.
- Cook the Spaghetti:
- In the same pot with the reserved chicken broth, bring the liquid to a boil and add the dry spaghetti. Cook until al dente, taking care not to overcook. Drain and set aside.
- Combine Ingredients:
- In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of mushroom soup, 2 cups of grated sharp cheddar cheese, diced green pepper, diced onion, drained pimentos, seasoned salt, cayenne pepper, and salt and pepper to taste. Mix well until all ingredients are evenly coated.
- Assemble the Casserole:
- Pour the mixture into a greased casserole pan and spread it out evenly. Top with the additional 1 cup of grated sharp cheddar cheese.
- Bake or Store:
- You can either bake the casserole immediately or store it:
- To Bake: Preheat the oven to 350°F (175°C) and bake for 45 minutes or until bubbly. If the cheese on top starts to brown too much, cover it with foil.
- To Refrigerate: Cover and refrigerate for up to two days before baking.
- To Freeze: Cover tightly and freeze for up to six months. If baking from frozen, extend the baking time and cover with foil for even cooking.
- You can either bake the casserole immediately or store it:
Notes
- This dish can be made ahead of time, making it perfect for meal prepping or busy weeknights.
- If you prefer a bit more heat, feel free to adjust the cayenne pepper to your taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of the casserole)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg