Chicken Spaghetti
This easy chicken spaghetti combines shredded chicken, pasta, cheddar cheese, and creamy mushroom soup for a comforting and hearty one-dish meal.
Equipment
- 1 Mixing bowl
- 1 Baking dish Large
Ingredients
Main ingredients
- 2 cups Cooked chicken shredded or chopped
- 3 cups Uncooked spaghetti broken into two-inch pieces
- 2 cans Cream of mushroom soup
- 3 cups Grated sharp cheddar cheese divided
- ¼ cup Green pepper finely diced
- ¼ cup Onion finely diced
- 1 jar (4-oz.) Diced pimentos drained
- 2 cups Reserved chicken broth
- 1 teaspoon Lawry's Seasoned Salt
- ⅛ to ¼ teaspoon Cayenne pepper adjust to taste
- Salt and pepper to taste
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Cook the spaghetti in salted water until al dente. Reserve 2 cups of the chicken broth.
- In a large bowl, combine the cooked chicken and spaghetti.
- Add cream of mushroom soup, 2 cups of grated cheese, green pepper, onion, diced pimentos, and reserved broth.
- Season with Lawry's Seasoned Salt, cayenne pepper, salt, and black pepper to taste. Stir to combine everything thoroughly.
- Transfer the mixture to a large baking dish and spread evenly.
- Sprinkle remaining 1 cup of cheddar cheese over the top.
- Bake for 30 minutes or until bubbly and lightly browned. Let rest for 5 minutes before serving.
Notes
Use pre-shredded cheese and leftover chicken to make this quicker. Reheat leftovers with a splash of broth to refresh the creaminess.