Chicken Spaghetti Recipe
This Chicken Spaghetti is the ultimate comfort food, blending creamy textures with bold flavors for a dish that’s as satisfying as it is simple to prepare. Perfect for busy weeknights or feeding a crowd, this hearty casserole combines tender chicken, al dente spaghetti, and a rich, cheesy sauce that’s enhanced with savory vegetables and a hint of spice. Whether you’re baking it fresh, freezing it for later, or serving it at a family gathering, this recipe is sure to become a go-to favorite in your household.
Ingredients Breakdown
This chicken spaghetti brings together a flavorful combination of simple yet impactful ingredients. The spaghetti, broken into manageable 2-inch pieces, acts as the foundation for this hearty meal. For the chicken, it’s best to use two cups of shredded cooked chicken. You can prepare it by boiling a whole fryer chicken, but if you’re pressed for time, rotisserie chicken from the store is an excellent alternative.
The key to the creamy consistency is the two cans of cream of mushroom soup, which melds beautifully with the two cups of sharp cheddar cheese, providing a rich, savory backbone. The diced onion and green pepper add a necessary crunch, while the pimentos, with their slightly sweet and tangy flavor, give the dish an unexpected twist. Don’t forget the reserved chicken broth from cooking the chicken — it adds depth of flavor that canned broth simply cannot match.
To season, Lawry’s Seasoned Salt offers a perfectly balanced touch of herbs and spices. A dash of cayenne pepper provides a subtle heat, which can be adjusted to your liking. Finally, a generous layer of sharp cheddar cheese tops the casserole, creating a bubbly, golden crust.
Preparing the Chicken and Spaghetti
The first step is to cook the chicken until it’s tender and easy to shred. This can be achieved by boiling a cut-up fryer chicken in a pot of water until fully cooked. After removing the chicken, don’t discard the broth — it’s a crucial ingredient that will elevate your casserole’s flavor profile. If you prefer to use pre-cooked chicken, such as rotisserie, be sure to save or prepare some broth separately.
Next, bring the reserved chicken broth back to a boil and cook the spaghetti in it. The broth will impart a subtle chicken flavor into the pasta, infusing each bite with richness. Keep an eye on the spaghetti to ensure it reaches that perfect al dente texture, avoiding overcooking, which can result in a mushy casserole.
Combining and Layering the Ingredients
Once your chicken is shredded and your spaghetti is cooked, the fun begins. In a large mixing bowl, combine the cooked spaghetti with the shredded chicken. Add in the cream of mushroom soup, two cups of grated cheddar cheese, diced onions, green peppers, and drained pimentos. Pour the reserved chicken broth over the mixture and season with Lawry’s Seasoned Salt, cayenne pepper, and salt and pepper to taste.
It’s important to mix everything well. Stirring ensures that the flavors are distributed evenly throughout the dish. Every bite should have the perfect balance of creamy soup, sharp cheese, savory chicken, and crunchy vegetables. For an extra twist, consider adding vegetables like mushrooms or peas, or for spice lovers, a few diced jalapeños.
Baking or Storing the Casserole
Once your mixture is ready, transfer it to a greased casserole dish. The final touch is a generous sprinkling of the remaining sharp cheddar cheese on top. If you’re ready to enjoy the casserole immediately, preheat your oven to 350°F. Bake for about 45 minutes until the casserole is hot, bubbly, and the cheese on top turns golden brown.
If you find the cheese browning too quickly, cover the dish loosely with foil to prevent overcooking. The result will be a gooey, comforting casserole with a perfectly melted top.
If you’re planning ahead, this casserole is a lifesaver. You can freeze it for up to six months or refrigerate it for up to two days before baking. If frozen, simply thaw it in the fridge overnight and bake as directed.
Recipe Tips
- Prepare in advance and freeze for easy weeknight dinners.
- Adjust the cayenne pepper depending on your preferred level of heat.
- Use other cheeses, such as Monterey Jack or mozzarella, to change the flavor profile.
- For a lighter version, substitute low-fat cream of mushroom soup and reduced-fat cheese.
What to Serve With This Recipe
This chicken spaghetti casserole pairs wonderfully with a variety of sides. A crisp, refreshing green salad with a light vinaigrette balances out the richness of the dish. If you’re looking to indulge further, garlic bread or soft dinner rolls are perfect for soaking up the creamy sauce.
For vegetables, roasted Brussels sprouts or steamed broccoli bring a healthy, earthy contrast. You can also serve it with sautéed green beans or a tangy coleslaw to round out the meal.
To complete your dining experience, pair this casserole with a chilled white wine like Chardonnay or a sparkling lemonade for a non-alcoholic option.
Frequently Asked Questions
- Can I use a different type of cheese in this recipe?
- Absolutely! While sharp cheddar is a classic choice, feel free to experiment with cheeses like Colby Jack, mozzarella, or even a spicy pepper jack for added zing.
- What other types of pasta can I substitute for spaghetti?
- You can substitute with fettuccine, linguine, or even shorter pasta like penne or elbow macaroni. Just be sure to cook it to al dente to avoid overcooking in the casserole.
- How can I make this dish gluten-free or dairy-free?
- For a gluten-free version, simply use gluten-free pasta and be sure to check that your soup is also gluten-free. For dairy-free, you can use a non-dairy cheese alternative and a cream of mushroom soup substitute made with almond milk or another dairy-free option.
Storage and Reheating Instructions
For leftovers, store the casserole in an airtight container in the refrigerator for up to three days. When it’s time to reheat, you can do so in the microwave for a quick meal, but for the best texture, reheat in the oven at 350°F until warmed through.
If you’ve frozen the casserole, thaw it overnight in the refrigerator and bake it at 350°F for 45 minutes to an hour until it’s bubbling and hot throughout. Cover it with foil while reheating to prevent the cheese from becoming overly brown or dry.
Ingredients
- 3 cups uncooked spaghetti, broken into 2-inch pieces
- 2 cups cooked chicken, shredded
- 2 cans cream of mushroom soup
- 2 cups grated sharp cheddar cheese
- 1/4 cup finely diced onion
- 1/4 cup finely diced green pepper
- 1 jar (4-ounce) diced pimentos, drained
- 2 cups reserved chicken broth
- 1 teaspoon Lawry’s Seasoned Salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup additional grated sharp cheddar cheese
Instructions
- Begin by boiling one cut-up fryer chicken in a pot of water until thoroughly cooked. Once cooked, shred the chicken, ensuring you have about two cups of meat set aside for the casserole.
- In the same pot of broth where the chicken was cooked, boil the spaghetti until it’s al dente—be sure not to overcook it. Drain, but reserve 2 cups of the broth for later.
- In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, 2 cups of grated sharp cheddar cheese, diced green pepper, diced onion, drained pimentos, and the reserved 2 cups of chicken broth. Season the mixture with Lawry’s Seasoned Salt, cayenne pepper, and add salt and pepper to taste. Stir well to ensure everything is evenly incorporated.
- Pour the prepared mixture into a greased casserole dish. Sprinkle the remaining cup of grated sharp cheddar cheese on top.
- Depending on your schedule, you can either freeze the dish for up to six months, refrigerate it for up to two days, or bake it immediately.
- If baking straight away, place the casserole in a preheated oven at 350°F and bake for about 45 minutes or until the dish is hot and bubbling. If you notice the cheese browning too quickly, loosely cover the dish with foil to prevent burning. Serve warm and enjoy!
Chicken Spaghetti Recipe
Ingredients
- 3 cups uncooked spaghetti broken into 2-inch pieces
- 2 cups cooked chicken shredded
- 2 cans cream of mushroom soup
- 2 cups grated sharp cheddar cheese
- 1/4 cup finely diced onion
- 1/4 cup finely diced green pepper
- 1 jar 4-ounce diced pimentos, drained
- 2 cups reserved chicken broth
- 1 teaspoon Lawry’s Seasoned Salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup additional grated sharp cheddar cheese
Instructions
- Begin by boiling one cut-up fryer chicken in a pot of water until thoroughly cooked. Once cooked, shred the chicken, ensuring you have about two cups of meat set aside for the casserole.
- In the same pot of broth where the chicken was cooked, boil the spaghetti until it’s al dente—be sure not to overcook it. Drain, but reserve 2 cups of the broth for later.
- In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, 2 cups of grated sharp cheddar cheese, diced green pepper, diced onion, drained pimentos, and the reserved 2 cups of chicken broth. Season the mixture with Lawry’s Seasoned Salt, cayenne pepper, and add salt and pepper to taste. Stir well to ensure everything is evenly incorporated.
- Pour the prepared mixture into a greased casserole dish. Sprinkle the remaining cup of grated sharp cheddar cheese on top.
- Depending on your schedule, you can either freeze the dish for up to six months, refrigerate it for up to two days, or bake it immediately.
- If baking straight away, place the casserole in a preheated oven at 350°F and bake for about 45 minutes or until the dish is hot and bubbling. If you notice the cheese browning too quickly, loosely cover the dish with foil to prevent burning. Serve warm and enjoy!