Creamy Chicken Spaghetti Casserole Recipe
Introduction
Creamy Chicken Spaghetti Casserole is a comforting and flavorful dish perfect for family dinners. It combines tender shredded chicken, al dente spaghetti, and a rich, cheesy sauce that bakes to golden perfection. This hearty casserole is easy to prepare and sure to please everyone at the table.
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
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 jar (4 oz) diced pimentos, drained
- 2 cups reserved chicken broth (from boiling chicken)
- 1 tsp Lawry’s Seasoned Salt
- 1/8–1/4 tsp cayenne pepper
- Salt and pepper, to taste
- 1 cup additional sharp cheddar cheese (for topping)
Instructions
- Step 1: Boil one whole fryer chicken until tender. Remove the meat from the bones, shred it, and measure out 2 cups of shredded chicken. Reserve the broth for later use.
- Step 2: In the reserved chicken broth, cook the broken spaghetti pieces until al dente, being careful not to overcook. Drain the pasta once done.
- Step 3: In a large bowl, combine the cooked pasta, shredded chicken, cream of mushroom soup, 2 cups grated cheddar cheese, diced green pepper, diced onion, drained pimentos, chicken broth, Lawry’s Seasoned Salt, cayenne pepper, and salt and pepper to taste. Mix everything thoroughly.
- Step 4: Grease a casserole dish and pour the mixture into it. Evenly spread the mixture, then top with the remaining 1 cup of sharp cheddar cheese.
- Step 5: Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until the casserole is bubbly and the cheese topping is golden. If the cheese starts to brown too quickly, loosely cover the casserole with foil for the remainder of the baking time.
Tips & Variations
- For extra flavor, add a teaspoon of garlic powder or a splash of hot sauce to the cheese mixture before baking.
- Substitute cream of mushroom soup with cream of chicken soup for a slightly different taste.
- Add sautéed mushrooms or chopped cooked bacon to the mixture for added texture and richness.
- If you prefer a spicier dish, increase the cayenne pepper slightly or add a pinch of crushed red pepper flakes.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 20 minutes. You can also microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken instead of boiling a whole chicken?
Yes, using rotisserie chicken is a convenient shortcut. Just shred about 2 cups and reserve or substitute store-bought broth for cooking the pasta.
Can I prepare this casserole ahead of time?
Absolutely. You can assemble the casserole a day in advance, cover it tightly, and refrigerate. Bake it fresh when ready, adding a few extra minutes to the baking time if chilled.
Print
Creamy Chicken Spaghetti Casserole Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
This Creamy Chicken Spaghetti Casserole is a comforting, cheesy dish combining tender shredded chicken, perfectly cooked spaghetti, and a creamy mushroom sauce. Flavored with sharp cheddar cheese, pimentos, and a hint of cayenne pepper, it’s baked to golden perfection for a satisfying family dinner.
Ingredients
Chicken and Broth
- 1 whole fryer chicken (to boil and shred, yields 2 cups cooked chicken)
- 2 cups reserved chicken broth (from boiling the chicken)
Pasta
- 3 cups dry spaghetti, broken into 2-inch pieces
Mix-ins
- 2 cans cream of mushroom soup
- 2 cups grated sharp cheddar cheese
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 jar (4 oz) diced pimentos, drained
Seasonings
- 1 tsp Lawry’s Seasoned Salt
- 1/8–1/4 tsp cayenne pepper
- Salt and black pepper, to taste
Topping
- 1 cup additional sharp cheddar cheese (for topping)
Instructions
- Prepare Chicken and Broth: Boil one whole fryer chicken until it is tender and fully cooked. Remove the chicken meat from the bones and shred it thoroughly. Measure out 2 cups of shredded chicken and reserve 2 cups of the broth from boiling for cooking the pasta and the casserole mixture.
- Cook Spaghetti: Using the reserved chicken broth, cook the broken spaghetti pieces until al dente. Be careful not to overcook the pasta. Once cooked, drain the spaghetti well.
- Combine Ingredients: In a large mixing bowl, combine the cooked spaghetti, shredded chicken, two cans of cream of mushroom soup, 2 cups of grated sharp cheddar cheese, diced green pepper, diced onion, drained diced pimentos, reserved chicken broth, Lawry’s Seasoned Salt, cayenne pepper, and salt and black pepper to taste. Stir everything thoroughly until well blended.
- Assemble Casserole: Grease a casserole dish lightly. Pour the combined mixture into the dish evenly. Sprinkle the additional 1 cup of sharp cheddar cheese evenly over the top of the casserole for a cheesy crust.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 45 minutes or until it is bubbly and the cheese on top is golden brown. If the cheese starts to brown too quickly before baking time is complete, cover the casserole loosely with foil to prevent burning.
Notes
- You can substitute cream of chicken soup if you prefer a slightly different flavor.
- Adjust cayenne pepper according to your spice tolerance; omit for milder taste.
- If you don’t have Lawry’s Seasoned Salt, you can use a combination of garlic powder and regular salt.
- Leftover casserole stores well in the refrigerator for up to 3 days and reheats nicely.
- For an extra crispy top, you can broil the casserole for the last 2-3 minutes—watch closely to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: chicken casserole, creamy chicken spaghetti, baked chicken pasta, comfort food, cheesy casserole
