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Creamy Chicken Spaghetti Casserole
Emily

Creamy Chicken Spaghetti Casserole

A comforting Southern classic, this creamy chicken spaghetti casserole combines tender chicken, pasta, cheddar cheese, and savory seasonings. Perfect for weeknight family dinners or make-ahead freezer meals.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: American, Southern
Calories: 460
Ingredients Equipment Method Notes

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
  • 1/4 cup finely diced green pepper
  • 1/4 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
  • 1/8–1/4 tsp cayenne pepper
  • salt and pepper, to taste
  • 1 cup additional sharp cheddar cheese (for topping)

Equipment

  • Large pot for boiling chicken and pasta
  • Colander
  • Mixing bowl
  • casserole dish
  • Wooden spoon or spatula
  • Aluminum foil if baking covered

Method
 

  1. Boil 1 whole fryer chicken until tender. Remove meat, shred, and measure 2 cups. Reserve broth.
  2. In the reserved broth, cook spaghetti until al dente. Do not overcook. Drain.
  3. In a large bowl, combine pasta, chicken, cream of mushroom soup, 2 cups cheddar, diced pepper, onion, pimentos, chicken broth, seasoned salt, cayenne, salt, and black pepper.
  4. Pour mixture into a greased casserole dish. Top with the additional 1 cup of cheddar cheese.
  5. Bake at 350°F (175°C) for 45 minutes until bubbly and golden. If cheese begins to brown too much, loosely cover with foil.

Notes

  • This recipe makes an excellent freezer meal—simply assemble, cover, and freeze unbaked.
  • For a creamier texture, stir in a splash of heavy cream or sour cream before baking.
  • Adjust seasonings to taste—some prefer more cayenne for a spicy kick.