Description
Chicken Spaghetti is a comforting casserole dish featuring tender cooked chicken, spaghetti cooked in flavorful chicken broth, a creamy mushroom soup base, sharp cheddar cheese, and a medley of diced green peppers, onions, and pimentos. This easy-to-make recipe combines simple pantry ingredients to create a rich and hearty meal perfect for family dinners or make-ahead freezer meals.
Ingredients
Scale
Chicken
- 2 cups cooked chicken (from 1 cut-up fryer chicken)
Pasta
- 3 cups uncooked spaghetti, broken into 2-inch pieces
Casserole Mixing Ingredients
- 2 cans cream of mushroom soup
- 3 cups grated sharp cheddar cheese, divided (2 cups in mixture, 1 cup for topping)
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 (4-oz) jar diced pimentos, drained
- 2 cups reserved chicken broth from pot
- 1 teaspoon Lawry’s Seasoned Salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Cook 1 whole cut-up fryer chicken in a pot, then pick out the meat to yield 2 cups of cooked chicken. Reserve 2 cups of the chicken broth from the pot for cooking the pasta and the casserole mixture.
- Cook the Spaghetti: In the reserved chicken broth, cook the broken spaghetti pieces until al dente. Avoid overcooking to maintain texture. Drain if necessary, ensuring some broth remains for flavor.
- Mix Ingredients: In a large bowl, combine the cooked chicken, cooked spaghetti, cream of mushroom soup, 2 cups of grated sharp cheddar cheese, finely diced green pepper and onion, drained diced pimentos, Lawry’s Seasoned Salt, cayenne pepper, and salt and pepper to taste. Mix thoroughly to evenly distribute all ingredients.
- Assemble the Casserole: Transfer the mixture to a casserole pan. Sprinkle the remaining 1 cup of grated sharp cheddar cheese evenly on top to create a cheesy crust when baked.
- Bake: Preheat the oven to 350°F (175°C). Cover the casserole with foil if desired. Bake for 45 minutes or until bubbly. If the cheese topping begins to brown excessively, cover loosely with foil to prevent burning.
- Storage Options: The casserole can be frozen, covered, for up to six months. Alternatively, refrigerate covered for up to two days before baking. Bake immediately if preferred fresh.
Notes
- Breaking the spaghetti into 2-inch pieces helps it mix better in the casserole and makes for easier serving.
- Cooking the spaghetti in chicken broth adds extra flavor compared to plain water.
- Adjust cayenne pepper to desired heat preference or omit for a milder flavor.
- Cover with foil during baking to prevent the cheese from burning or over-browning.
- This dish freezes well and is convenient for make-ahead meals.
Nutrition
- Serving Size: 1/8 of casserole (about 1.5 cups)
- Calories: 380
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
