Chicken Spaghetti Casserole
Chicken spaghetti casserole: thin spaghetti, cooked chicken, cream of chicken soup, red and green bell peppers and onion, seasoned salt, pepper and cayenne, mixed with sharp cheddar and baked covered in a 9x13 dish at 350°F. Serves 8.
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Ingredients
- 1 pound thin spaghetti
- 2 cups cooked chicken diced or shredded; a shredded rotisserie chicken works
- 2 cans condensed cream of chicken soup 10.5 ounces each, undiluted
- 1/2 green bell pepper finely diced
- 1/2 red bell pepper finely diced
- 1/2 onion small; finely minced
- 1 cup chicken broth
- 1 tablespoon seasoned salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 3 cups sharp cheddar cheese shredded, divided: 2 cups in the mix, the rest on top
- olive oil a little, drizzled over the drained pasta
Instructions
- Heat the oven to 350°F.
- Cook the spaghetti to al dente following the package directions, and do not overcook it. Drain it in a colander, rinse with cool water and drizzle with a little olive oil to keep it from sticking.
- While the pasta cooks, finely dice the green and red bell peppers and finely mince the onion.
- In a large bowl combine the pasta, chicken, cream of chicken soup, peppers and onion, seasoned salt, black pepper, cayenne, chicken broth and 2 cups of the cheese. Toss until well mixed.
- Spray a 9x13-inch casserole dish with nonstick cooking spray. Pour in the spaghetti mixture, spread it evenly and top with the remaining cheese.
- Cover the dish with foil and bake for 45 minutes, until the cheese is melted and bubbling and the center reaches 165°F on a food thermometer.
- Let the casserole stand 5 minutes before serving.
Notes
Make ahead: assemble, cover and refrigerate up to 2 days, then bake until 165°F in the center. Leftovers: refrigerate within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 526kcalCarbohydrates: 51.3gProtein: 29.4gFat: 22gSodium: 1706mgFiber: 2.4gSugar: 3.2g