Description
Creamy chicken spaghetti delivers comfort straight from Southern kitchens, blending tender chicken and cheesy pasta in one irresistible dish. Hearty ingredients meld together, promising a satisfying meal that connects you with home-style cooking.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked chicken (shredded or diced)
- 3 cups dry spaghetti, broken into 2-inch pieces
- 2 cups grated sharp cheddar cheese
- 1 cup additional grated sharp cheddar cheese (for topping)
Vegetables and Seasonings:
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced onion
- 1 jar (4 ounces) diced pimentos, drained
- 1 teaspoon Lawry’s Seasoned Salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Salt, to taste
- Black pepper, to taste
Liquid Ingredients:
- 2 cans (10.5 ounces each) cream of mushroom soup
- 2 cups reserved chicken broth (from cooking the chicken)
Instructions
- Simmer the whole chicken in water until fully cooked, creating a flavorful broth. Remove chicken and shred meat into bite-sized pieces.
- Use the reserved chicken broth to cook spaghetti until perfectly tender, approximately 8-10 minutes. Drain pasta thoroughly.
- Dice green pepper and onion into uniform small pieces. Chop pimentos finely.
- In a spacious mixing bowl, combine shredded chicken, cooked spaghetti, cream of mushroom soup, half the cheddar cheese, diced vegetables, and seasonings.
- Gently fold ingredients together, ensuring even distribution of flavors and textures.
- Transfer mixture into a greased casserole dish, spreading evenly to create a consistent layer.
- Sprinkle remaining cheddar cheese across the top, creating a complete cheese coverage.
- Preheat oven to 350°F (175°C). Position rack in center of oven.
- Bake uncovered for 40-45 minutes until cheese turns golden and edges become crispy and bubbly.
- Allow casserole to rest for 10 minutes after removing from oven, enabling flavors to settle and making serving easier.
Notes
- Swap out regular spaghetti for gluten-free pasta to make this dish celiac-friendly and accommodate wheat sensitivities.
- Reduce sodium by using low-sodium cream of mushroom soup and cutting back on added salt for heart-healthy meal modifications.
- Boost vegetable content by adding extra veggies like zucchini, spinach, or mushrooms to increase nutritional value and fiber intake.
- Create a lighter version by using Greek yogurt instead of cream of mushroom soup and choosing reduced-fat cheese for a healthier twist.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg