Description
This classic Chicken Spaghetti is a comforting casserole featuring tender cooked chicken, al dente spaghetti, creamy mushroom soup, sharp cheddar cheese, and a subtle kick of cayenne pepper. Perfectly baked to bubbly, cheesy perfection, it’s a beloved family favorite that’s easy to prepare and versatile for freezing or immediate baking.
Ingredients
Scale
Chicken
- 2 cups cooked chicken (from one cut-up fryer chicken)
Pasta
- 3 cups dry spaghetti, broken into two-inch pieces
- 2 cups reserved chicken broth (from cooking chicken)
Vegetables & Seasonings
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 jar (4-ounce) diced pimentos, drained
- 1 teaspoon Lawry’s Seasoned Salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
Cheese & Soup
- 2 cans cream of mushroom soup
- 2 cups grated sharp cheddar cheese
- 1 cup additional grated sharp cheddar cheese (for topping)
Instructions
- Prepare the chicken: Cook one cut-up fryer chicken thoroughly and remove the meat until you have about two cups of cooked chicken pieces. Reserve the broth from cooking for later use.
- Cook the spaghetti: Use the reserved chicken broth to cook the broken spaghetti pieces until al dente. Be careful not to overcook the pasta as it will continue cooking in the casserole.
- Combine ingredients: In a large bowl, mix the cooked spaghetti with the cooked chicken, cream of mushroom soup, 2 cups grated cheddar cheese, diced green pepper, diced onion, diced pimentos, Lawry’s Seasoned Salt, cayenne pepper, and salt and pepper to taste.
- Assemble casserole: Transfer the combined mixture into a casserole pan and evenly spread it out. Sprinkle the remaining 1 cup of grated sharp cheddar cheese over the top as a final layer.
- Bake or store: You can bake the casserole immediately at 350°F (175°C) for 45 minutes or until bubbly. If the cheese starts to brown too fast, cover the casserole loosely with foil. Alternatively, cover and freeze the casserole for up to six months or refrigerate it for up to two days before baking.
Notes
- Breaking the spaghetti into two-inch pieces helps with even distribution and easier eating.
- Reserving and using chicken broth to cook the pasta adds more flavor than boiling in plain water.
- Adjust cayenne pepper to your spice preference; start with 1/8 teaspoon if sensitive to heat.
- Cover with foil during baking if cheese browns too quickly to avoid burning.
- This dish freezes well for up to six months; thaw before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
