When you think of the ultimate comfort food, Chicken Spaghetti deserves a spot at the top of the list. Tender chicken, perfectly cooked spaghetti, creamy mushroom soup, and loads of melted cheddar cheese all come together in this hearty casserole. It’s an easy, make-ahead dish that works perfectly for busy weeknights, family gatherings, or potlucks—and it freezes beautifully too!
Ingredients:
- 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, divided
- 1/4 cup green pepper, finely diced
- 1/4 cup onion, finely diced
- 1 jar (4 oz) diced pimentos, drained
- 2 cups chicken broth (reserved from cooking chicken)
- 1 tsp Lawry’s Seasoned Salt
- 1/8–1/4 tsp cayenne pepper
- Salt and pepper, to taste
Instructions:
Cook the Chicken
Start by boiling one cut-up fryer chicken in a large pot until fully cooked. Remove the chicken and set aside. Reserve 2 cups of the broth, then shred the meat until you have 2 cups.
Cook the Spaghetti
In the same pot of broth, cook the spaghetti until just al dente. Be careful not to overcook since it will continue baking in the oven.
Mix It All Together
In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, 1 cup of cheddar cheese, green pepper, onion, pimentos, reserved broth, seasoned salt, cayenne pepper, plus salt and pepper to taste. Stir until everything is well blended.
Assemble the Casserole
Transfer the mixture into a casserole dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
Bake or Store for Later
- Bake: Preheat the oven to 350°F (175°C). Bake uncovered for about 45 minutes, or until hot and bubbly. If the cheese browns too quickly, cover the dish loosely with foil.
- Store: Cover tightly and refrigerate for up to 2 days, or freeze for up to 6 months for a ready-to-go meal.