Chicken Recipes

Chicken Spaghetti Casserole

4.9
(693)

Ingredients:

2 cups cooked chicken (I use rotisserie chicken)

16 oz. dry spaghetti, broken in half

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups shredded cheese (a blend of Italian cheeses is nice, but use your favorite)

1/4 cup finely diced green pepper

1/4 cup finely diced onion

1 jar (4 oz) diced pimentos, drained

1 can (14.5 oz) chicken broth

1/4 cup milk

Salt and pepper to taste (I did not add any salt- there seemed to be enough from the soups and broth)

1 cup additional shredded cheese for the top of the casserole (I like mild cheddar)

Directions:

Preheat oven to 350 degrees.

Cook spaghetti in lightly salted boiling water until the spaghetti is just barely done (al dente) and drain.

You don’t want to overcook it- it’s going to cook some more when you bake the casserole.

In a large bowl, combine all the rest of the ingredients (except for the last 1 cup of cheese) until combined.

Stir in the spaghetti and mix well.

Pour into a greased 13 X 9 pan and sprinkle with the remaining 1 cup of cheese.

Bake at 350 degrees for about 40 minutes, or until hot and bubbly and just starting to brown.

Enjoy!

How useful was this post?

Click on a star to rate it!

Average rating 4.9 / 5. Vote count: 693

No votes so far! Be the first to rate this post.

44 Shares