Creamy Chicken Spaghetti Casserole
A classic Southern casserole packed with shredded chicken, spaghetti, cheddar cheese, and creamy mushroom soup. Perfect for cozy weeknight dinners or freezer-friendly meal prep.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Casserole, Main Course
- Method: Baked
- Cuisine: American, Southern
Ingredients
2 cups cooked chicken, shredded
3 cups dry spaghetti, broken into 2-inch pieces
2 cans cream of mushroom soup
2 cups sharp cheddar cheese, grated
1/4 cup green pepper, finely diced
1/4 cup onion, finely diced
1 jar (4 oz) diced pimentos, drained
2 cups reserved chicken broth (from boiling chicken)
1 tsp Lawry’s Seasoned Salt
1/8–1/4 tsp cayenne pepper
Salt and black pepper, to taste
1 cup additional sharp cheddar cheese (for topping)
Instructions
Boil chicken: Boil a whole fryer chicken until tender. Remove meat, shred, and measure 2 cups. Reserve 2 cups of the broth.
Cook spaghetti: In reserved broth, cook broken spaghetti until al dente. Drain.
Mix ingredients: In a large bowl, combine cooked pasta, shredded chicken, cream of mushroom soup, 2 cups cheddar, green pepper, onion, pimentos, remaining chicken broth, seasoned salt, cayenne, salt, and pepper.
Assemble casserole: Pour mixture into a greased casserole dish and top with remaining 1 cup cheddar cheese.
Bake: Bake uncovered at 350°F (175°C) for 45 minutes or until bubbly and golden. If cheese browns too quickly, loosely cover with foil.
Notes
Freezer-friendly: Assemble the casserole, cover tightly, and freeze unbaked for future use.
Extra creamy tip: Add a splash of heavy cream or sour cream for a richer texture.
Spice level: Adjust cayenne pepper based on your preference—add more for a kick!
Find it online: https://allcookedup.com/creamy-chicken-spaghetti-casserole/
