Creamy Chicken Spaghetti Casserole

Why You’ll Love This Recipe

I love how this casserole brings together pantry staples and simple ingredients to create something that feels hearty and homemade. It’s easy to prepare ahead, feeds a crowd, and always gets rave reviews. The seasoned salt, cayenne, and pimentos add just the right kick, while the creamy base and cheesy topping make it a true comfort food classic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

• ¼ cup finely diced green pepper

• ¼ 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

• ⅛–¼ tsp cayenne pepper

• salt and black pepper, to taste

• 1 cup additional sharp cheddar cheese, for topping

Directions

1. I start by boiling a whole fryer chicken until tender. Once cooked, I remove the meat, shred it, and measure out 2 cups. I also reserve the broth to use later.

2. In the reserved broth, I cook the spaghetti until just al dente. I make sure not to overcook it, then drain it well.

3. In a large mixing bowl, I combine the cooked pasta, shredded chicken, cream of mushroom soup, 2 cups of cheddar cheese, green pepper, onion, drained pimentos, 2 cups of the reserved broth, seasoned salt, cayenne, and a pinch of salt and pepper.

4. I transfer the mixture into a greased casserole dish and spread it out evenly.

5. I top the casserole with the remaining 1 cup of cheddar cheese.

6. I bake it uncovered at 350°F (175°C) for about 45 minutes, or until it’s bubbly and golden on top. If the cheese starts to brown too much, I loosely cover it with foil for the rest of the baking time.

Servings and timing

This recipe serves 8 people.
Prep time: 25 minutes
Cook time: 45 minutes
Total time: 1 hour 10 minutes

Variations

• I sometimes add a splash of heavy cream or sour cream to the mix before baking for a silkier texture.

• For extra veggies, I stir in thawed frozen peas or chopped spinach.

• I’ve made it with rotisserie chicken as a shortcut—it works great and saves time.

• If I want more heat, I double the cayenne or stir in some diced jalapeños.

• For a twist, I swap the cream of mushroom soup with cream of chicken or a mix of both.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I cover and warm in a 350°F oven until heated through, or microwave individual portions. If the casserole seems a little dry when reheating, I stir in a splash of milk or broth.

This also freezes well. I assemble the casserole, cover it tightly, and freeze it unbaked for up to 2 months. When ready to use, I thaw it in the fridge overnight and bake as directed, adding an extra 10–15 minutes if needed.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, I often use rotisserie chicken when I’m short on time. It’s flavorful and works perfectly.

What can I use instead of cream of mushroom soup?

I’ve swapped it with cream of chicken or cream of celery soup depending on what I have on hand. All work well.

Can I make this casserole spicy?

Absolutely. I increase the cayenne pepper or add a few dashes of hot sauce into the mix before baking.

Can I freeze it after baking?

Yes, I let it cool completely, then portion and freeze in airtight containers. It reheats well in the oven or microwave.

What’s the best cheese to use?

I stick with sharp cheddar for its bold flavor, but I’ve also mixed in Monterey Jack or Colby for a creamier texture.

Conclusion

This Creamy Chicken Spaghetti Casserole is everything I want in a comforting, make-ahead dinner. It’s rich, cheesy, and full of flavor with a Southern twist that always hits the spot. Whether I’m making it for family, sharing with friends, or saving it for a busy night, this casserole is a dependable favorite that I know will always come out delicious.

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