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chicken spaghetti recipe casserole
Ash Tyrrell

Chicken Spaghetti Recipe Casserole

When I think about easy comfort meals that never fail to please everyone at the table, chicken spaghetti casserole is always at the top of my list.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 3-pound whole chicken – Use fresh chicken if possible for flavor and texture; rotisserie also works as a shortcut.
  • 1 8 ounce package spaghetti – Break in half before cooking for easier mixing and serving; don’t overcook as it will bake again.
  • 1 10.5 ounce can condensed cream of mushroom soup – Adds creamy depth; you can sub with cream of chicken or a homemade roux if preferred.
  • 1 4 ounce jar sliced mushrooms, drained – Use fresh mushrooms if available for better flavor and texture.
  • 1 onion chopped – Sauté beforehand for extra sweetness and to avoid a raw onion bite.
  • 1 4 ounce jar chopped pimento peppers, drained – Adds a pop of color and mild sweetness; optional if you’re not a fan.
  • 1 cup shredded Cheddar cheese – Freshly shredded cheese melts better and avoids the waxy texture of pre-shredded cheese.
  • salt and ground black pepper to taste – Season lightly especially if using a salty rotisserie chicken or canned soup.

Method
 

  1. Boil the Chicken: Place the whole chicken in a large pot and cover it with enough water to submerge. Bring it to a boil, then reduce heat and simmer until fully cooked and the meat is falling off the bone—usually around 45 minutes. Once cooked, carefully remove the chicken from the pot and let it cool. Reserve a cup or two of the broth for your sauce if you like extra creaminess.
  2. Shred the Chicken: After the chicken cools enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Try to keep the pieces even for better texture in every bite. I like to do this with my hands to feel for any stray bones.
  3. Cook the Spaghetti: In a clean pot, bring water to a boil and add a pinch of salt. Cook the spaghetti just until al dente—about a minute or two less than the package says. Drain and rinse slightly to keep the noodles from sticking. Avoid overcooking, as the pasta will continue to bake later.
  4. Prepare the Veggies and Flavor Base: Chop the onion finely and, if you have time, sauté it in a pan with a bit of oil until translucent. This softens its bite and adds a mellow sweetness. Drain the jarred mushrooms and pimentos. If using fresh mushrooms, give them a quick sauté as well for extra flavor.
  5. Mix the Filling: In a large mixing bowl, combine the shredded chicken, cooked spaghetti, onion, mushrooms, pimentos, and cream of mushroom soup. If you saved some chicken broth, stir in ½ to 1 cup for a looser consistency. Add salt and pepper to taste, keeping in mind how salty your soup and cheese are.
  6. Assemble the Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Pour the mixture into the dish and smooth it out evenly. Sprinkle the shredded cheddar cheese over the top, spreading it to cover the surface completely. You can add more cheese if you want an extra cheesy crust.
  7. Bake the Casserole: Place the dish in the preheated oven and bake uncovered for 45 minutes, or until the cheese is melted and golden brown on top. If the top browns too quickly, cover loosely with foil halfway through baking. You’ll know it’s done when the casserole is bubbling around the edges and the aroma fills the kitchen.
  8. Cool and Serve: Let the casserole sit for about 10 minutes after baking. This helps it firm up and makes serving easier. I usually cut it into squares or scoop it out with a large spoon. Pair it with a simple green salad or steamed veggies for a complete meal.