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Chicken Spaghetti

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A creamy, comforting chicken spaghetti casserole loaded with cheddar cheese and mild spices, perfect for feeding a crowd or meal prepping.

Ingredients

  • 2 c. cooked chicken
  • 3 c. spaghetti, uncooked and broken into two-in. pieces
  • 2 cans cream of mushroom soup
  • 3 c. grated sharp cheddar cheese, divided
  • 1/4 c. finely diced green pepper
  • 1/4 c. finely diced onion
  • 1 (4-oz.) jar diced pimentos, drained
  • 2 c. reserved chicken broth from pot
  • 1 tsp. Lawry’s Seasoned Salt
  • 1/8 tsp. to 1/4 tsp. cayenne pepper
  • Salt and pepper, to taste

Instructions

  1. Cook a cut-up fryer chicken and reserve the broth. Pick out enough meat to make 2 cups of cooked chicken.
  2. In the same chicken broth, cook the spaghetti until al dente. Do not overcook.
  3. In a large bowl, combine cooked spaghetti, chicken, cream of mushroom soup, 2 cups of cheddar cheese, green pepper, onion, pimentos, reserved broth, seasoned salt, cayenne, and salt and pepper.
  4. Transfer the mixture to a casserole dish and top with the remaining 1 cup of cheddar cheese.
  5. Bake at 350°F for 45 minutes until hot and bubbly. If the cheese browns too quickly, cover loosely with foil.

Notes

  • Can be frozen (covered) for up to 6 months before baking.
  • Refrigerate up to 2 days before baking if preparing ahead.
  • Add extra broth if mixture seems too thick before baking.
  • Serve with a side salad or garlic bread for a complete meal.

Nutrition

Find it online: https://yumfamilyrecipes.com/chicken-spaghetti/