Description

Chicken spaghetti is a creamy, cheesy casserole combining tender chicken, spaghetti cooked in flavorful chicken broth, cream of mushroom soup, sharp cheddar cheese, and finely diced vegetables including peppers, onions, and pimentos. Seasoned with Lawry’s Seasoned Salt and a hint of cayenne pepper, this baked pasta dish is the ultimate comfort food that’s perfect for feeding a crowd, making ahead, or serving at potlucks.

Ingredients

For the Chicken and Broth:

1 cut-up fryer chicken (or 2 cups cooked chicken from any source)
Water for boiling

For the Casserole:

3 cups spaghetti, uncooked and broken into 2-inch pieces
2 cans cream of mushroom soup
3 cups grated sharp cheddar cheese (divided: 2 cups for mixing, 1 cup for topping)
¼ cup finely diced green pepper
¼ cup finely diced onion
1 (4-oz.) jar diced pimentos, drained
2 cups reserved chicken broth from pot
1 tsp Lawry’s Seasoned Salt
⅛ tsp to ¼ tsp cayenne pepper (adjust to taste)
Salt and pepper, to taste

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Instructions

Step 1: Boil the Chicken

Fill a large pot with water and bring it to a rolling boil. Add your cut-up fryer chicken and bring it back to a boil. Let it boil for a few minutes, then turn the heat down to medium-low and let it simmer gently for 30-45 minutes until the chicken is tender and falling off the bone. Your kitchen is going to smell amazing!

Step 2: Reserve the Broth

Once your chicken is cooked through and tender, carefully remove it from the pot and set it aside on a plate to cool. Here’s the important part: don’t throw out that broth! Dip a measuring cup into the pot and retrieve 2 full cups of that golden, flavorful broth—we’re going to use it in the casserole. After you’ve measured out what you need, crank the heat back up to high for cooking the pasta.

Step 3: Shred the Chicken

Allow the chicken to cool just enough so you can handle it without burning your fingers. Then pick all the meat off the bones—it’s like a treasure hunt finding all the good meat! You’ll need 2 cups of packed, cooked chicken. This is actually kind of therapeutic, I promise!

Step 4: Cook the Spaghetti

Break your thin spaghetti into 2-inch pieces (about 2½ to 3 cups uncooked). Dump those pieces into the boiling chicken broth and cook for several minutes until very al dente—it should still have a nice “bite” to it. Do NOT overcook it because you’ll be baking the dish later and it will continue cooking. Drain and set aside.

Step 5: Prep Your Vegetables

While things are cooling, finely dice your green pepper and onion—and I mean FINELY! Keep everything diced very small to ensure widespread acceptance by everyone at your table. Drain your jar of pimentos and dice them up if they came sliced.

Step 6: Combine Everything

Place your cooked spaghetti into a large mixing bowl. Add the shredded chicken, both cans of cream of mushroom soup, diced green pepper, onion, pimentos, 2 cups of grated sharp cheddar cheese, 1 teaspoon Lawry’s Seasoned Salt, generous black pepper, and ⅛ to ¼ teaspoon cayenne pepper (if you’re using it). Give it a good stir to start bringing everything together.

Step 7: Add the Broth Gradually

Here’s where you need to pay attention! Start adding the chicken broth, beginning with 1 cup. Stir it in, then add a little more at a time. You want the mixture to be stirrable and creamy but definitely not soupy. I usually stop just short of using the full 2 cups—every batch is a little different depending on how much your pasta absorbed.

Step 8: Taste and Adjust Seasoning

This is critical, friends! Taste your mixture before it goes into the oven. Does it need more salt? More pepper? A little more cayenne for warmth? Make sure it’s seasoned enough because underseasoned casseroles are just sad. This is your chance to make it perfect!

Step 9: Transfer to Baking Dish

Spoon your beautiful mixture into a casserole pan—any shape will do, though a 9×13 is perfect for this amount. Spread it out evenly, then top with that additional 1 cup of grated sharp cheddar. Don’t be shy with the cheese on top; that’s the golden, bubbly crown that makes everyone’s eyes light up!

Step 10: Bake Until Bubbly

Pop it into a preheated 350°F oven and bake for 35-45 minutes until it’s hot, bubbly, and the cheese on top is melted and gorgeous. If the cheese starts to get too brown before the casserole is heated through, just tent a piece of foil over the top.

Notes

Don’t skip the homemade broth step! Yes, you could use store-bought broth, but cooking your own chicken creates a richer, more flavorful base that makes this dish truly special.
Keep your dice small and uniform. When vegetables are finely diced, even picky eaters won’t pick them out. Everything melts into the creamy sauce and just adds flavor.
Use sharp cheddar, not mild. The sharpness cuts through the creaminess and gives the dish so much more personality. Mild cheddar can taste bland in comparison.
Add the broth gradually. Every batch of pasta absorbs liquid differently, so add it slowly and check consistency as you go. You can always add more, but you can’t take it back!
Let the casserole rest for 5-10 minutes after baking. This helps it set up slightly and makes serving so much easier.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Main Dish
Method: Baking
Cuisine: American