Description
A comforting and cheesy Chicken Spaghetti casserole that combines tender cooked chicken, al dente spaghetti, creamy mushroom soup, and sharp cheddar cheese for a hearty family-friendly meal. This dish is perfect to bake and enjoy warm, with a slight kick from cayenne pepper, and can be frozen for convenient future meals.
Ingredients
Units
Scale
Chicken
- 2 cups cooked chicken
Pasta
- 3 cups spaghetti, uncooked and broken into 2-inch pieces
Soup & Broth
- 2 cans cream of mushroom soup
- 2 cups reserved chicken broth from pot
Cheese & Vegetables
- 3 cups grated sharp cheddar cheese, divided
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 (4-oz.) jar diced pimentos, drained
Seasonings
- 1 tsp Lawry's Seasoned Salt
- 1/8 to 1/4 tsp cayenne pepper
- Salt and pepper, to taste
Instructions
- Prepare Chicken: Cook one whole cut-up fryer chicken. Once cooked, pick out the meat to yield two cups of cooked chicken, discarding bones and skin.
- Cook Spaghetti: Using the reserved broth from cooking the chicken, boil and cook the broken spaghetti pieces until al dente. Avoid overcooking to maintain texture.
- Mix Ingredients: In a large bowl, combine the cooked chicken, cooked spaghetti, cream of mushroom soup, 2 cups of grated sharp cheddar cheese, diced green pepper, diced onion, drained pimentos, 2 cups of reserved chicken broth, Lawry’s Seasoned Salt, cayenne pepper, and salt and pepper to taste. Stir well to combine all ingredients evenly.
- Assemble Casserole: Transfer the mixture into a casserole pan. Sprinkle the remaining 1 cup of sharp cheddar cheese evenly on top.
- Optional Storage: Cover the casserole with foil and either freeze for up to six months or refrigerate for up to two days if not baking immediately.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole covered for 45 minutes or until bubbly and hot throughout. If the cheese topping begins to brown or cook too fast, loosely cover it with foil to prevent over-browning.
Notes
- The chicken broth from cooking the chicken is essential for flavoring the pasta, so reserve it carefully.
- Breaking the spaghetti into 2-inch pieces helps it mix well with the other ingredients and is easier to eat as a casserole.
- You can adjust the cayenne pepper amount to control the heat level based on your preference.
- The casserole freezes well and makes an excellent make-ahead meal for busy days.
- Use sharp cheddar for a stronger cheese flavor; mild cheddar can be substituted but will alter the taste.
- Covering the casserole during baking keeps it moist and prevents the cheese from burning.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
