Chicken Spaghetti Recipe

Introduction

Chicken Spaghetti is a comforting, cheesy casserole perfect for family dinners or meal prepping. This dish combines tender chicken, flavorful spaghetti, and a creamy sauce topped with melted sharp cheddar cheese.

Ingredients

• 2 cups cooked chicken
• 3 cups spaghetti, uncooked and broken into two-inch pieces
• 2 cans cream of mushroom soup
• 3 cups grated sharp cheddar cheese
• 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

1. Step 1: Cook one cut-up fryer chicken in water until tender, then remove the meat and shred or chop to make two cups of cooked chicken. Reserve the broth for cooking the spaghetti.
2. Step 2: Cook the broken spaghetti pieces in the reserved chicken broth until al dente. Be careful not to overcook. Drain if necessary, reserving some broth.
3. Step 3: In a large bowl, combine the cooked spaghetti, cooked chicken, 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.
4. Step 4: Transfer the mixture into a casserole pan and spread evenly. Sprinkle the remaining 1 cup of sharp cheddar cheese on top.
5. Step 5: Cover and either freeze for up to six months, refrigerate for up to two days, or bake immediately at 350°F for 45 minutes until bubbly. If the cheese starts to brown too quickly, cover the casserole with foil for the remainder of the baking time.

Tips & Variations

• For a spicier kick, increase the cayenne pepper slightly or add a tablespoon of hot sauce to the mix.
• You can substitute cream of mushroom soup with cream of chicken soup for a different flavor.
• Adding chopped mushrooms or a handful of frozen peas can add extra texture and nutrition.
• Use freshly grated cheddar for the best melting and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to two days. To freeze, cover the casserole tightly with foil or plastic wrap and freeze for up to six months. Reheat refrigerated or thawed casserole in the oven at 350°F until heated through and bubbly, about 20 to 30 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while spaghetti is traditional, you can use other pasta shapes like penne or rotini. Just adjust the cooking time accordingly to ensure al dente texture.

How do I prevent the casserole from drying out when baking?

Cover the casserole with foil during baking, especially if the cheese starts to brown too quickly, and consider reserving some broth to stir in if the mixture seems dry before baking.

Chicken Spaghetti Recipe

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★★★★★

4.5 from 105 reviews

• Author: Elara
• Total Time: 1 hour 20 minutes
• Yield: 6 to 8 servings 1x

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Description

This comforting Chicken Spaghetti casserole combines tender chicken, al dente spaghetti, creamy mushroom soup, sharp cheddar cheese, and a medley of flavorful vegetables, baked to bubbling perfection. It’s a hearty, easy-to-make dish that’s perfect for family meals and can be prepared ahead and frozen for convenience.

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Ingredients

Scale 1x2x3x

Chicken and Broth

• 2 cups cooked chicken, shredded or chopped
• 2 cups reserved chicken broth from cooking the chicken

Pasta

• 3 cups uncooked spaghetti, broken into 2-inch pieces

Vegetables and Add-ins

• 1/4 cup finely diced green pepper
• 1/4 cup finely diced onion
• 1 (4-ounce) jar diced pimentos, drained

Other Ingredients

• 2 cans cream of mushroom soup
• 3 cups grated sharp cheddar cheese, divided
• 1 teaspoon Lawry’s Seasoned Salt
• 1/8 to 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste

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Instructions

1. Cook and shred chicken: Cut up one fryer chicken and cook until fully done. Remove the meat from the bones and shred or chop to yield 2 cups of cooked chicken.
2. Prepare spaghetti: Use the reserved chicken broth from cooking the chicken to boil the spaghetti pieces until al dente. Be careful not to overcook them; they should retain a slight firmness. Drain if necessary.
3. Combine ingredients: In a large bowl, mix the cooked spaghetti, shredded chicken, cream of mushroom soup, 2 cups grated sharp cheddar cheese, diced green pepper, diced onion, drained pimentos, Lawry’s Seasoned Salt, cayenne pepper, salt, and black pepper to taste. Stir until all ingredients are well combined.
4. Assemble casserole: Transfer the mixture into a casserole pan. Spread evenly and top with the remaining 1 cup of sharp cheddar cheese.
5. Bake the casserole: Bake at 350°F (175°C) for 45 minutes or until bubbly. If the cheese on top begins to brown too quickly, cover the casserole loosely with foil to prevent burning.
6. Optional storage: The casserole can be covered and refrigerated for up to 2 days before baking, or frozen (covered tightly) for up to 6 months. When ready to serve from frozen, bake directly without thawing, adjusting time as necessary to ensure it is heated through and bubbly.

Notes

• For best flavor, use fresh broth reserved from cooking the chicken.
• Breaking the spaghetti into smaller pieces helps with easier serving and eating.
• Adjust cayenne pepper according to your preferred spice level.
• Covering with foil during baking will prevent the cheese topping from burning while allowing the casserole to cook evenly.
• This dish can be made ahead and stored frozen for convenience without compromising taste or texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: Chicken Spaghetti, Casserole, Comfort Food, Baked Pasta, Easy Dinner, Make Ahead Meal