Spaghetti Chicken Casserole

Spaghetti Chicken Casserole

80 Reviews 2 Pics
Marty
Recipe by  Marty

“For some reason or other, this seems to be a favorite of the men in my family.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
  3. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9x13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.

Share It

Reviews (80)

Rate This Recipe
GOLDENGIRL9
46

GOLDENGIRL9

I really enjoyed this casserole. I made some changes. I used chopped tomatoes instead of the pimentos and I added 1/2 cup sliced mushrooms. I mixed the soup with 1/2 cup whipping cream and the wine. I also added 1/2 tsp minced garlic to the sauce. Instead of the 2 cups of shredded cheese I used 1 and 1/2 cups of shredded cheese and 1/2 cup of real parmesan cheese. I turned out wonderful. Even the kids gobbled it up.

amy c
37

amy c

This recipe is also posted on this site as "Chicken Spaghetti Casserole 1" So I am just cross posting my review from there. Well, a family member told me this is the best thing I have ever made. It was a really big hit. I only made a few minor changes. I used a can of diced tomato with garlic, instead of pimento, just for personal preference. I used a whole chopped green pepper rather than just 1/4 of a cup, again personal preference. I sauteed the onion and pepper before adding to the casserole. I also cooked my chicken in a little bit of italian dressing. We all really loved this. Thanks!

Lynn
29

Lynn

I probably wouldn't have tried this recipe except for the claims that the "men liked it" and it got good reviews. I finally tried it and was very pleased! Even my picky 15 year old went back for more! I have made it in it's original form, which is good and also changed it a bit for variety: Instead of pimentos, I added small amounts of red and yellow peppers (along with the green pepper). I also added a can of Rotel tomatoes to the mix and used pepper jack cheese along with the cheddar. This made it have a taste similar to King Ranch Chicken except with noodles instead of tortillas. You do need to cover with foil while baking to avoid drying out noodles.

More Reviews

Similar Recipes

Chicken Spaghetti Casserole I
(222)

Chicken Spaghetti Casserole I

Chicken Noodle Casserole I
(96)

Chicken Noodle Casserole I

Slow Cooker Spaghetti Chicken
(65)

Slow Cooker Spaghetti Chicken

Chicken Spaghetti
(53)

Chicken Spaghetti

Tarragon Chicken Casserole
(35)

Tarragon Chicken Casserole

Chicken Spaghetti I
(20)

Chicken Spaghetti I

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 466 cal
  • 23%
  • Fat
  • 18.6 g
  • 29%
  • Carbs
  • 34 g
  • 11%
  • Protein
  • 37.1 g
  • 74%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Spaghetti

>

next recipe:

Chicken Spaghetti Casserole I