Description

This comforting Chicken Spaghetti casserole blends tender cooked chicken, perfectly al dente spaghetti, creamy mushroom soup, sharp cheddar cheese, and flavorful seasonings. It’s an easy-to-make Southern-inspired dish that’s perfect for family dinners or meal prepping, with options to bake immediately, refrigerate, or freeze for later enjoyment.

Ingredients

Scale

Chicken and Pasta

2 cups cooked chicken, shredded
3 cups uncooked spaghetti, broken into 2-inch pieces
2 cups reserved chicken broth from cooking chicken

Vegetables and Cheese

1/4 cup finely diced green pepper
1/4 cup finely diced onion
1 (4-oz.) jar diced pimentos, drained
3 cups grated sharp cheddar cheese, divided (2 cups mixed in, 1 cup reserved for topping)

Condiments and Seasonings

2 cans cream of mushroom soup
1 tsp Lawry’s Seasoned Salt
1/8 to 1/4 tsp cayenne pepper
Salt and black pepper, to taste

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Instructions

Cook and shred chicken: Begin by cooking one cut-up fryer chicken in a pot until fully tender. Remove the meat from the bones and shred or chop to yield 2 cups of cooked chicken meat.
Cook spaghetti in chicken broth: Use the reserved chicken broth from cooking the chicken to boil the broken spaghetti pieces. Cook the pasta until al dente, making sure not to overcook it, as it will finish cooking in the casserole.
Combine ingredients: In a large bowl, mix the cooked spaghetti, shredded chicken, cream of mushroom soup, 2 cups of sharp cheddar cheese, diced green pepper, diced onion, drained pimentos, seasoned salt, cayenne pepper, and salt and pepper to taste. Stir everything thoroughly to combine.
Assemble casserole: Transfer the mixture into a casserole pan, spreading it evenly. Sprinkle the remaining 1 cup of sharp cheddar cheese on top.
Bake or store: You have three options: bake immediately at 350°F (175°C) for 45 minutes until bubbly, covering with foil if the cheese browns too quickly; refrigerate for up to two days before baking; or cover tightly and freeze for up to six months to bake later.

Notes

Cooking the spaghetti in chicken broth instead of water adds extra flavor to the dish.
Be careful not to overcook the spaghetti during boiling, as it will continue to cook when baked.
If freezing, thaw overnight in the refrigerator before baking for best results.
Cover the casserole with aluminum foil during baking if the cheese topping starts to brown too much.
Adjust cayenne pepper to your preferred level of spiciness or omit if you prefer a milder taste.

Nutrition

Serving Size: 1/8 of casserole (approx. 1.5 cups)
Calories: 420
Sugar: 3g
Sodium: 850mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg