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Chicken Spaghetti Casserole Recipe
Ash Tyrrell

Chicken Spaghetti Casserole Recipe

When I first made chicken spaghetti casserole, I honestly didn’t expect it to disappear from the table so fast. The creamy, cheesy pasta with tender chicken and a golden top just pulled everyone in for seconds.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded – Freshly cooked chicken works best, but rotisserie chicken is a great shortcut.
  • 12 oz spaghetti – Cook until just al dente so it doesn’t get mushy when baked.
  • 1 can 10.5 oz cream of mushroom soup – Gives a rich, savory base; you can use cream of chicken for a milder flavor.
  • 2 cups sharp cheddar cheese freshly grated – Don’t use pre-shredded cheese; it melts smoother and tastes richer.
  • 1 green pepper diced – Adds crunch and freshness.
  • 1 medium onion diced – Brings depth to the flavor.
  • 4 oz jarred pimentos drained – Adds a subtle sweetness and color.
  • 1 to 1½ cups chicken broth – Use homemade or from cooking the chicken for extra flavor.
  • 1 teaspoon Lawry’s seasoned salt – Enhances overall taste.
  • ¼ teaspoon cayenne pepper – For a gentle heat; adjust to taste.
  • Salt and black pepper – To taste.

Method
 

  1. I start by simmering chicken in water for 30–45 minutes until it’s tender. Once it’s cooled enough to handle, I shred it into bite-sized pieces. The bonus? The leftover cooking liquid doubles as flavorful chicken broth for the pasta and sauce.
  2. I cook the spaghetti right in the chicken broth to give it extra flavor. The key is to stop cooking it just before it’s fully done—al dente—so it stays firm during baking. Overcooked pasta can turn mushy in the oven.
  3. In a large mixing bowl, I combine the spaghetti, shredded chicken, cream of mushroom soup, diced green pepper, onion, and pimentos. Then, I stir in 2 cups of cheddar cheese along with seasoned salt, cayenne, and black pepper. Everything gets coated in a creamy, savory sauce.
  4. I slowly add chicken broth to the mixture until it’s moist but not runny. A little at a time is best—you want it creamy without pooling liquid. I taste and adjust seasoning before baking.
  5. I transfer the mixture into a greased casserole dish, spreading it evenly. Then I sprinkle the remaining cheddar cheese on top and bake at 350°F for 45 minutes. If the cheese browns too fast, I cover it loosely with foil.
  6. Once it’s done, I let it rest for a few minutes to firm up slightly. Then I serve generous scoops alongside garlic bread or a crisp salad. Every bite is warm, cheesy comfort.

Notes

  • Use freshly grated cheese—it melts more smoothly and has a richer flavor.
  • Don’t skip tasting the mixture before baking; a pinch of extra seasoning can make it perfect.
  • If you like spice, add a little more cayenne or red pepper flakes to kick it up a notch.
  • Cook the pasta in chicken broth instead of plain water for a deeper flavor.