Chicken Spaghetti

Chicken Spaghetti

Kimber 13

"Simple but delicious meal! Serve with a salad and good crusty bread."

Ingredients 1 h 50 m {{adjustedServings}} servings 326 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.
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Reviews 60

  1. 83 Ratings


Yummy, I changed the pimentos to Italian style tomatoes, and also used roasted garlic cream of mushroom soup used the higher temp to cook for faster service. Took it to work everyone raved and were impressed with its simplicity.

Dena Burk

It was very good so I shared it with my in-laws. My mother-in-law baked it at 350 for about 30 minutes with foil on the top of it so it would be done faster. It still turned out great!


This was very good, although I am use to alittle more spice. I added a table spoon chili powder and a tsp garlic salt. I wanted the green peppers to be alittle more done, so next time I make this, I am going to add half a onion and a half a cup of celery, chop them up and saute in butter before adding to the dish. My oldest child loved it, and she is picky. So I will defiantly cook this again.