Chicken Spaghetti Casserole I

Chicken Spaghetti Casserole I

227

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

Ingredients

{{adjustedServings}} servings 466 cals
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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

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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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

227
  1. 312 Ratings

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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 Spaghet...

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 wit...

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 bel...