Description
This comforting Chicken Spaghetti casserole features tender chicken and al dente spaghetti baked in a creamy mushroom cheese sauce with the perfect balance of seasonings. Ideal for a hearty family meal, this dish combines the rich flavors of sharp cheddar, diced pimentos, and a hint of cayenne pepper to add subtle warmth. It can be served fresh from the oven or frozen for convenient future meals.
Ingredients
Units
Scale
Chicken
- 2 cups cooked chicken, shredded or chopped
Pasta
- 3 cups spaghetti, uncooked and broken into 2-inch pieces
Sauce and Vegetables
- 2 cans cream of mushroom soup
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced onion
- 1 (4-oz.) jar diced pimentos, drained
- 2 cups reserved chicken broth from pot
Cheese
- 3 cups grated sharp cheddar cheese (2 cups mixed in, 1 cup reserved for topping)
Seasonings
- 1 tsp Lawry's Seasoned Salt
- 1/8 to 1/4 tsp cayenne pepper
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Cook one whole cut-up fryer chicken in water until fully cooked. Remove the chicken from the pot, pick out the meat, and shred or chop it to yield 2 cups. Reserve the cooking broth for later use.
- Cook Spaghetti: Using the reserved chicken broth, cook the broken spaghetti pieces until al dente. Be careful not to overcook the pasta to maintain the ideal texture.
- Mix Ingredients: In a large bowl, combine the cooked spaghetti, shredded chicken, 2 cans of cream of mushroom soup, 2 cups of grated sharp cheddar cheese, diced green pepper, diced onion, drained diced pimentos, Lawry’s seasoned salt, cayenne pepper, salt, and pepper. Stir well to evenly distribute all ingredients.
- Assemble the Casserole: Transfer the mixture into a casserole pan. Evenly spread the remaining 1 cup of grated sharp cheddar cheese over the top for a cheesy crust.
- Bake or Store: Bake the casserole at 350°F (175°C) for 45 minutes, or until bubbly and heated through. If the cheese topping starts to brown too much, cover the casserole with foil to prevent burning.
- Storage Instructions: For future use, you can freeze the casserole covered for up to six months or refrigerate it covered for up to two days before baking.
Notes
- Use the chicken broth from cooking the fryer chicken to add flavor to the spaghetti instead of plain water.
- Adjust cayenne pepper amount to control the level of spiciness.
- The casserole can be prepared in advance and frozen to save time on busy days.
- Cover with foil when baking if cheese starts to burn for a nice melted topping.
- This dish serves 8 people, making it perfect for family dinners or gatherings.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of casserole)
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
