Chicken Spaghetti Casserole
User Reviews
5
Chicken Spaghetti Casserole
Description
This recipe starts by cooking broken spaghetti to al dente and then mixing it with diced cooked chicken, green bell pepper, celery, onion, drained pimentos or Rotel tomatoes with chilies, condensed cream of mushroom soup, chicken broth, and a combination of Velveeta and shredded cheddar cheeses. The mixture is seasoned with salt and pepper, then transferred to a prepared baking dish.
The top is sprinkled with additional cheddar cheese, and the dish is baked uncovered at 350°F for about 45 minutes until hot and bubbly with melted cheese on top. The casserole offers a creamy texture from the soup and cheeses combined with tender cooked chicken and vegetables, balanced by the pasta.
It serves well as a main course for family dinners and can be complemented with a simple salad or steamed vegetables. The recipe lends itself to preparation ahead of time and freezing for convenience.
As a make-ahead tip, assembling the casserole and refrigerating for up to two days before baking saves time. The casserole can also be frozen unbaked for up to three months; thaw overnight before baking. Leftovers keep well refrigerated for several days and reheat in the oven or microwave.
Ingredients
- 16 ounces spaghetti pasta broken into pieces
- 4 cups chicken cooked and diced or shredded
- ½ cup green bell pepper diced
- ½ cup celery diced
- ½ cup onion diced
- 1 (4 ounce) diced pimentos drained, jarred, drained, or Rotel diced tomatoes with green chilies (can
- 2 (10.5 ounce) condensed cream of mushroom soup canned
- 2 cups chicken broth
- 1 ½ cups cheddar cheese divided, grated
- 1 cup Velveeta cheese finely diced or grated
- kosher salt to taste
- ground black pepper to taste
Instructions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
- Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
- Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
- Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.
Notes
- This casserole can be assembled up to two days in advance and refrigerated before baking.
- To freeze, wrap the unbaked casserole tightly in plastic wrap and foil; freeze up to three months.
- For baking from frozen, cover with foil for 45 minutes, then bake uncovered until heated through.
- Leftovers keep refrigerated for 3-4 days and reheat well in the oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 528kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 42g | 84% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 97mg | 32% |
| Sodium | 1123mg | 47% |
| Potassium | 991mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 414mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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