Chicken Spaghetti Everyone Loves (Print)
Creamy chicken spaghetti baked with cheese and spices. A comforting, family-favorite dish everyone will want seconds of.
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked chicken, shredded
02 -
3 cups dry spaghetti, broken into 2-inch pieces
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2 cans cream of mushroom soup
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2 cups grated sharp cheddar cheese, divided
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1/4 cup green pepper, finely diced
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1/4 cup onion, finely diced
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1 jar (4 oz) diced pimentos, drained
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2 cups chicken broth (reserved from cooking chicken)
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1 tsp Lawry’s Seasoned Salt
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1/8 to 1/4 tsp cayenne pepper
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Salt and pepper, to taste
# Directions:
01 -
Cut the whole fryer chicken into pieces. Place in a large pot, cover with water, and boil until fully cooked and tender. Remove the chicken from the pot and set it aside to cool. Reserve the broth for later use.
02 -
Once cooled, remove the skin and bones from the chicken and shred the meat. Measure out 2 cups of shredded chicken.
03 -
In the reserved chicken broth, add the broken spaghetti and cook until al dente. Avoid overcooking since the pasta will finish cooking in the oven.
04 -
In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, half of the cheddar cheese, green pepper, onion, pimentos, 2 cups of reserved broth, seasoned salt, cayenne pepper, and salt and pepper. Mix until evenly combined.
05 -
Transfer the mixture into a casserole dish, spreading it evenly. Sprinkle the remaining cheddar cheese on top.
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Preheat the oven to 350°F (175°C). Bake the casserole for 45 minutes, or until hot and bubbly. If the cheese begins browning too much, cover the casserole with foil partway through.
# Notes:
01 -
Reserve the chicken broth to infuse the dish with richer flavor.
02 -
You can adjust the cayenne pepper for your desired spice level.