This creamy, cheesy casserole is a comforting family favorite—perfect for weeknight dinners or make-ahead freezer meals.
🕒 Quick Info
Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 6–8
Difficulty: Easy
🛒 Ingredients
2 cups cooked chicken, shredded
3 cups dry spaghetti, broken into 2-inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese, divided
1/4 cup green bell pepper, finely diced
1/4 cup onion, finely diced
1 jar (4 oz) diced pimentos, drained
2 cups chicken broth (reserved from boiling chicken)
1 tsp Lawry’s Seasoned Salt
1/8 to 1/4 tsp cayenne pepper
Salt and pepper, to taste
🔪 Instructions
1. Cook the Chicken
Boil a cut-up whole chicken (or use 2–3 chicken breasts) in a large pot until fully cooked.
Remove the chicken, reserve 2 cups of broth, and shred the meat to get 2 cups of cooked chicken.
2. Cook the Spaghetti
In the same pot with broth, cook 3 cups dry spaghetti until al dente. Do not overcook.
3. Combine Ingredients
In a large mixing bowl, combine:
Cooked spaghetti
Shredded chicken
2 cans cream of mushroom soup
1 cup grated cheddar cheese
Green pepper, onion, and pimentos
2 cups reserved chicken broth
Seasoned salt, cayenne, salt, and pepper
4. Assemble the Casserole
Pour the mixture into a greased casserole dish.
Sprinkle the remaining 1 cup cheddar cheese on top.
5. Bake
Preheat oven to 350°F (175°C).
Bake uncovered for 45 minutes, until bubbly.
Cover with foil if the top begins to brown too quickly.
❄️ Storage Options
Refrigerate: Store tightly covered for up to 2 days.
Freeze: Wrap well and freeze for up to 6 months. Thaw before baking.
👩🍳 Tips
Swap cream of mushroom soup for cream of chicken if preferred.
Add diced jalapeños for a spicy kick.
Great for potlucks, meal trains, or make-ahead lunches.