Description
A creamy and flavorful chicken spaghetti casserole that’s a crowd-pleaser at every gathering. Loaded with tender chicken, rich cream of mushroom soup, and topped with gooey cheddar cheese, this dish is perfect for family dinners or potlucks.
Ingredients
Scale
- 2 cups cooked chicken
- 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 pot
- 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
Instructions
- Cook one cut-up fryer chicken and pick out the meat to yield two cups.
- Cook spaghetti in the reserved chicken broth until al dente, being careful not to overcook.
- In a large bowl, combine cooked spaghetti with the remaining ingredients, except for the additional 1 cup of sharp cheddar cheese.
- Place the mixture into a casserole pan and top with the remaining cheddar cheese.
- Cover and freeze for up to six months, refrigerate for up to two days, or bake immediately at 350°F (175°C) for 45 minutes, or until bubbly. If the cheese on top starts to brown too quickly, cover it with foil.
Notes
- This dish can be made ahead of time and stored for later use.
- Adjust the amount of cayenne pepper to suit your spice preference.
- Prep Time: 10 mins
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg