Description
This creamy baked chicken spaghetti recipe is a hearty, family-friendly casserole packed with tender shredded chicken, sharp cheddar cheese, and a flavorful mix of vegetables. A comfort food favorite perfect for weeknights or freezer meals.
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 tsp. Lawry’s Seasoned Salt
1/8 tsp. to 1/4 tsp. cayenne pepper
Salt and pepper, to taste
Instructions
1. Cook 1 cut-up fryer chicken and pick out the meat to make two cups.
2. Cook spaghetti in the same chicken broth until al dente. Do not overcook.
3. In a large bowl, combine cooked chicken, drained spaghetti, soups, 2 cups cheddar cheese, green pepper, onion, pimentos, reserved broth, Lawry’s Seasoned Salt, cayenne, salt, and pepper.
4. Mix everything together until fully combined.
5. Transfer the mixture to a greased casserole pan.
6. Top with the remaining 1 cup of sharp cheddar cheese.
7. Bake at 350°F for 45 minutes or until bubbly and golden.
8. If the cheese browns too quickly, loosely cover with foil during the last 15 minutes.
Notes
This casserole can be made up to 2 days ahead and refrigerated, or frozen for up to 6 months.
To bake from frozen, thaw overnight or increase bake time by 15–20 minutes.
Customize with other vegetables or proteins like grilled chicken or beef salami.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: American