5 from 20 votes
Chicken Spaghetti Casserole
Chicken Spaghetti Casserole combines broken spaghetti with cooked chicken, diced vegetables, and a creamy mixture of condensed soup, chicken broth, and cheeses for a hearty baked dish. The casserole has a comforting texture with tender pasta enveloped in a cheesy sauce, topped with melted cheddar for a slightly golden crust. It is practical for make-ahead meals and easy family dinners.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings:
8
people
Calories:
528 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 528
% 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.