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Chicken Spaghetti Casserole

Dinner

About this Recipe

This casserole can be made, covered, and stored unbaked in the fridge for up to 2 days!! Love something that can be made ahead of time and cooked just in time to eat.

Ingredients

2 cups Chicken (cooked)
3 cups Spaghetti (uncooked and broken into two-in. pieces)
2 cans Cream of Mushroom Soup
3 cups Cheddar Cheese (shredded)
1/4 cup Green Bell Pepper (finely diced)
1/4 cup Sweet Onion (finely diced)
1 (4 oz.) jar Pimentos (diced, drained)
2 cups Chicken Broth (reserved from pot)
1 teaspoon Salt (seasoned salt if you have it)
1/4 teaspoon Cayenne Pepper
to taste Salt and Pepper

30m

Prep

45m

Cook

8

Servings

About this Recipe

This casserole can be made, covered, and stored unbaked in the fridge for up to 2 days!! Love something that can be made ahead of time and cooked just in time to eat.

Ingredients

2 cups Chicken (cooked)
3 cups Spaghetti (uncooked and broken into two-in. pieces)
2 cans Cream of Mushroom Soup
3 cups Cheddar Cheese (shredded)
1/4 cup Green Bell Pepper (finely diced)
1/4 cup Sweet Onion (finely diced)
1 (4 oz.) jar Pimentos (diced, drained)
2 cups Chicken Broth (reserved from pot)
1 teaspoon Salt (seasoned salt if you have it)
1/4 teaspoon Cayenne Pepper
to taste Salt and Pepper

Preparation

Step 1

Cook chicken enough for 2 cups of shredded chicken.

Step 2

Cook spaghetti in some chicken broth until al dente. Do NOT overcook. In large bowl, combine the cooked spaghetti with all remaining ingredients except 1 cup sharp cheddar cheese.

Step 3

Place mixture in casserole pan and top with remaining sharp cheddar cheese. Cover and free up to six months, or refrigerate up to 2 days, or bake immediately at 350 F for 45 minutes until bubbly. If the cheese on the top starts to get over cooked, cover with some foil.