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Chicken Spaghetti Casserole I

Chicken Spaghetti Casserole I

Marty

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  1. Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.
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Reviews

Deb
225
3/31/2008

I never made chicken spaghetti before so I researched a lot of recipes on this site and elsewhere. This recipe is the one I kept coming back to...BUT here's how I ended up making Chicken Spaghetti: Boil 2 split breasts with water, carrots, onions, celery, garlic, bay leaf, salt & pepper. Remove the breasts, strain & de-fat the broth. Ladle about a cup of broth into a bowl; set aside. Pour the rest of the broth back into pot & set aside. Skin and debone the breasts when they're cool enough to handle. Chop the meat into bite size pieces; set aside. Bring the broth (and more water if needed) to a boil & cook the pasta per pkg. directions. Return drained, rinsed pasta to pot; set aside. Saute 1 c. each chopped onions and bell peppers in 1 - 2 T. butter till soft. Add 1 can cream of mushroom soup, 1 can mild Rotel tomatoes, 2 c. shredded Cheddar & Monterey Jack cheese, season to taste with garlic powder, salt, & pepper. If consistancy is too thick add some of the reserved broth. Stir in the chopped chicken. Pour mixture over pasta and stir till well blended. Transfer all to a casserole dish, bake in preheated 350 degree oven 10 to 15 minutes, sprinkle with shredded cheese, and continue baking 15 more minutes or till bubbly. Note: 1 spilt breast yields about 1-1/2 c. of chopped meat.

MARY081101
194
3/6/2003

This was fantastic! I did make the following adjustments: I used cream of chicken soup instead of mushroom, and I used chicken broth instead of the wine. Super easy, makes lots, and improves with age!

COOLMAMACHIK
154
5/23/2008

My family enjoyed this casserole. I did have to make a few changes to suit our needs though. I used cream chicken soup instead of mushroom, a can of drained rotel tomatoes since I was out of bell pepper, and substituted chicken broth for the wine. It came out really good! The tomatoes added good color and flavor.