When you think of spaghetti do you envision pasta smothered in a rich marinara sauce with savory Italian sausage or hearty meatballs? I don’t usually think of chicken when I’m thinking about spaghetti. Chicken with fettuccini in a creamy Alfredo sauce? Yes. Chicken with spaghetti? Not so much. I’ve been coming across this Chicken Spaghetti casserole recipe online for the last few weeks. It’s gotten rave reviews online and when chicken breasts went on sale at the market I finally decided to give it a try.
Start by chopping all the veggies. Chop the green bell pepper and onion.
Grate the sharp cheddar cheese.
Preheat oven to 350℉.
Bring a large pot of water with 2 teaspoons chicken bouillon to a boil over high heat.
Break noodles into 2 inch pieces.
When water comes to a boil, add spaghetti and cook just until al dente. Drain off water, reserving 1 cup of the cooking liquid.
While the pasta is cooking, in a large bowl mix together; shredded chicken, cream of mushroom soup, half the grated cheddar cheese, diced green pepper, diced onion, pimentos, seasoned salt, Kosher salt, pepper and cayenne.
Stir to combine.
When noodles are cooked and drained, add them to the mixture.
Add reserved cup of the pasta cooking water.
Stir to combine.
Spread mixture into a 13×9 inch oven safe casserole dish.
Top with the remaining cup of cheddar cheese.
Bake uncovered for 45 minutes or until hot and bubbly.
Cover casserole dish with foil for the last 15 minutes in the oven if the cheese begins to brown too much.
This recipe is inspired by Ree Drummond @ The Pioneer Woman. I modified her recipe just slightly, adding less chicken broth to the ingredients so it wouldn’t be too soupy after it baked in the oven. This was a delicious, easy to make casserole that will definitely feed a crowd. Thank you Ree for this delicious recipe! I added a crisp green salad to round out the meal. I tossed spring greens in this easy to make Lemon-Dijon vinaigrette dressing and added some blue cheese crumbles, toasted nuts, and freshly cracked pepper for a quick and easy, tasty, good for you salad.
Chicken Spaghetti
Equipment
- 13×9 inch oven safe casserole dish
Ingredients
- 2 cups cooked chicken Brest, shredded
- 3 cups spaghetti, broken into 2 inch pieces
- 2 tsp chicken bouillon
- 1 cup reserved chicken seasoned bouillon water
- 2 cans cream of mushroom soup
- 2 cups shredded sharp cheddar cheese, divided
- ½ green bell pepper, chopped
- ½ onion, chopped
- 4 oz jar of diced pimentos, drained
- 1 tsp seasoned salt
- ¼ tsp cayenne pepper
- ½ tsp Kosher salt
- ½ tsp black pepper
Instructions
- Preheat oven to 350℉.
- Bring a large pot of water with 2 teaspoons chicken bouillon to a boil over high heat.
- When water comes to a boil, add spaghetti and cook just until al dente. Drain off water, reserving 1 cup.
- While the pasta is cooking, in a large bowl mix together; shredded chicken, cream of mushroom soup, half the grated cheddar cheese, diced green pepper, diced onion, pimentos, seasoned salt, Kosher salt, pepper and cayenne.
- When noodles are cooked and drained add them to the mixture along with a cup of the pasta cooking water.
- Spread mixture into a 13×9 inch oven safe casserole dish.
- Top with the remaining cup of cheddar cheese.
- Bake uncovered for 45 minutes or until hot and bubbly.
- Cover casserole dish with foil for the last 15 minutes in the oven if the cheese begins to brown too much.
Did You Make This?
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John 6:35
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