Chicken Spaghetti That Everyone Loves
A comforting casserole packed with creamy sauce, shredded chicken, and cheesy goodness that everyone will enjoy.
Servings: 6 servings
Equipment
- Large Pot
- Mixing Bowl
- 9x13 inch Baking Dish
Ingredients
Main Ingredients
- 2 cups Cooked chicken, shredded
- 3 cups Dry spaghetti, broken into 2-inch pieces
- 2 cans Cream of mushroom soup
- 2 cups Grated sharp cheddar cheese, divided
- 1/4 cup Green pepper, finely diced
- 1/4 cup Onion, finely diced
- 1 jar Diced pimentos, drained (4 oz)
- 2 cups Chicken broth (reserved from cooking chicken)
- 1 teaspoon Lawry’s Seasoned Salt
- 1/8 to 1/4 teaspoon Cayenne pepper
- Salt and black pepper, to taste
Instructions
- Step 1: Cook the Chicken - Place one cut-up fryer chicken in a large pot. Cover with water and boil until fully cooked. Remove chicken, reserve 2 cups of broth, and shred or chop 2 cups of meat.
- Step 2: Cook the Spaghetti - Using the reserved chicken broth, boil the spaghetti pieces until just al dente. Drain and set aside.
- Step 3: Mix the Ingredients - In a large bowl, combine cooked spaghetti, shredded chicken, cream of mushroom soup, 1 cup of cheddar cheese, green pepper, onion, pimentos, reserved broth, seasoned salt, cayenne, and salt and pepper. Stir until evenly mixed.
- Step 4: Assemble the Casserole - Transfer the mixture into a greased 9x13-inch baking dish. Top evenly with the remaining 1 cup of cheddar cheese.
- Step 5: Bake - Preheat oven to 350°F (175°C). Bake uncovered for 45 minutes or until bubbly and golden. Tent with foil if cheese browns too quickly.
Notes
Make-ahead tip: You can refrigerate this unbaked casserole for up to 2 days or freeze for up to 6 months.