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

Scale

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