Chicken Spaghetti Casserole

Let’s talk comfort food that actually brings comfort!

This chicken spaghetti casserole is what happens when creamy, cheesy goodness meets tender pasta and savory chicken. It’s the kind of dish that makes everyone at the table go silent for the first few bites—because they’re too busy experiencing food bliss to speak.

The magic of this casserole lies in its perfect balance of flavors. The sharp cheddar brings a tangy richness, while the pimentos add tiny bursts of sweetness that cut through the creaminess.

And that hint of cayenne? Just enough heat to make things interesting without overwhelming the palate. This is the recipe you’ll find yourself making on repeat—for potlucks, family dinners, or just because you deserve something ridiculously delicious today.

Ingredients

For the base:

• 2 cups cooked chicken, shredded
• 3 cups spaghetti, uncooked and broken into 2-inch pieces
• 2 cans cream of mushroom soup
• 2 cups reserved chicken broth from cooking
• 1 tsp Lawry’s Seasoned Salt
• 1/8 to 1/4 tsp cayenne pepper
• Salt and pepper, to taste

For the mix-ins:

• 3 cups grated sharp cheddar cheese (reserve 1 cup for topping)
• 1/4 cup finely diced green pepper
• 1/4 cup finely diced onion
• 1 (4-oz) jar diced pimentos, drained

Steps

1. Place 1 whole fryer chicken in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 30-35 minutes until the chicken is fully cooked (internal temperature should reach 165°F (74°C)). Remove chicken from broth and let cool for 10 minutes before picking the meat off to make 2 cups. Be sure to save the broth for cooking the pasta and adding to the casserole.
2. In the same pot with the chicken broth, bring the liquid back to a boil over high heat. Add the broken spaghetti pieces and cook until al dente, about 7-9 minutes depending on the pasta thickness. Test by biting into a piece—it should have a slight resistance but no crunchiness. Do not overcook as the pasta will continue to soften in the oven. Drain the pasta but reserve 2 cups of the chicken broth.
3. In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, 2 cups of reserved chicken broth, 2 cups of the sharp cheddar (remember to save 1 cup for topping), diced green pepper, diced onion, drained pimentos, Lawry’s Seasoned Salt, cayenne pepper, and salt and pepper to taste. Stir thoroughly until all ingredients are evenly distributed and coated in the creamy mixture.
4. Preheat your oven to 350°F (175°C). Transfer the mixture to a 9×13-inch casserole dish, spreading it evenly with a spatula. Sprinkle the remaining 1 cup of sharp cheddar cheese across the top in an even layer.
5. At this point, you have three options:
   • Bake immediately at 350°F (175°C) for 45 minutes until the casserole is bubbling around the edges and the cheese is melted and golden. If you notice the cheese browning too quickly (after about 25-30 minutes), loosely cover the dish with aluminum foil for the remaining baking time.
   • Cover tightly with plastic wrap and aluminum foil and refrigerate for up to 2 days before baking. When ready to bake, remove from refrigerator 30 minutes before cooking and add 10-15 minutes to the baking time.
   • Cover tightly with plastic wrap and aluminum foil and freeze for up to 6 months. When ready to cook, thaw in the refrigerator overnight and bake at 350°F (175°C) for 55-60 minutes until hot and bubbly throughout.
6. Allow the casserole to rest for 10 minutes before serving. This helps the sauce thicken slightly and makes serving easier. The casserole should be steaming hot with melted cheese throughout and a slightly golden top when done.

Smart Swaps

• Use whole wheat spaghetti instead of regular for added fiber and nutrients
• Substitute 1 can of cream of celery soup for one of the mushroom soups for a different flavor profile
• Replace the chicken with 2 cups of cooked turkey for a great post-holiday meal
• Add 1 cup of frozen peas or broccoli florets for extra vegetables and color

Make It Diabetes-Friendly

• Use whole grain pasta instead of regular spaghetti to reduce the glycemic impact (reduces approximately 10g of carbs per serving)
• Replace one can of cream soup with 1 cup of Greek yogurt mixed with 1/4 cup chicken broth for fewer carbs
• Reduce cheese to 2 cups total and use a stronger flavored sharp cheese so you don’t miss the extra
• Add extra vegetables like 1 cup diced zucchini and 1/2 cup bell peppers to increase fiber and reduce the carb-to-fiber ratio
• Serve with a side salad dressed with olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• For the most flavorful chicken and broth, add 2 bay leaves, 1 quartered onion, and 2 celery stalks to the pot when cooking the chicken
• Grate your own cheese rather than using pre-shredded for better melting (pre-shredded contains anti-caking agents that affect texture)
• For a crunchier top, mix 1/2 cup panko breadcrumbs with 2 tbsp melted butter and sprinkle over the cheese before baking
• Let the casserole sit for 10-15 minutes after baking for easier serving—it will still be plenty hot!