A great potluck or party dish, this Chicken Spaghetti Casserole is filled with chicken, spaghetti, pimentos, peppers, and cheese. It has lots of flavor without being too spicy so it’s kid-friendly and adults love it.
Remember church potlucks or even funeral gatherings where casseroles abounded? There’s a reason for that, of course. Casseroles are typically easy to make, travel well, and most can be frozen to save for later.
This chicken spaghetti casserole covers all of those characteristics: it’s super easy to put together, you can freeze it unbaked, and it’s not too saucy so it travels well.
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Poppy Seed Chicken Casserole – classic recipe made better with additional sauce and crispy topping!
How to Make Chicken Spaghetti Casserole
- Place all ingredients except one cup of the grated cheese in a large mixing bowl and stir gently until well mixed.
- Spoon into a lightly greased 9×13 baking dish or 3 or 4 smaller dishes. Cover with foil.
- NOTE: Make-ahead tip: Store in refrigerator for up to two days or freezer for up to three months.
- If baking immediately, place covered casserole in preheated 350 oven and bake 30 minutes.
- Remove foil and bake another 15 minutes or until cheese is fully melted and casserole is bubbly around the edges.
You can also make this a couple of days in advance if you’re having a party and just stick it in the refrigerator until you’re ready to bake. It’s a versatile recipe to which you can add different vegetables if you like or keep it simple like I do.
And if you’re cooking for two then just put the casserole in small baking dishes and make several meals out of it.
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Chicken Spaghetti Casserole
Ingredients
- 3-4 cups cooked shredded chicken, (I just cook a whole chicken or buy a rotisserie chicken and shred all of it)
- 8 ounces thin spaghetti, broken into 2-inch pieces and cooked al dente
- 2 cups chicken stock
- 2 cups grated cheese, divided (you can use Cheddar, Monterey Jack, or a combination)
- ½ cup finely chopped onion
- ½ cup finely chopped green bell pepper
- 4 ounce jar pimentos, drained
- 2 cans cream of celery or mushroom soup
- 2 teaspoons Italian seasoning
- ⅛ teaspoon Cayenne pepper
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- NOTE: Saute the onion and green pepper if you don't want a slight crunch. I use it as is, but that's personal preference.
- Place all ingredients except one cup grated cheese in large mixing bowl and stir gently until well mixed. Spoon into lightly greased 9×13 baking dish or 3 or 4 smaller dishes. Sprinkle remaining cheese over the top and cover with foil.
- NOTE: Make-ahead tip: Store in refrigerator for up to two days or freezer for up to three months.
Baking instructions:
Immediately:
- If baking immediately, place covered casserole in preheated 350 oven and bake 30 minutes.
- Remove foil and bake another 15 minutes or until cheese is fully melted and casserole is bubbly around the edges.
Thawed:
- To thaw casserole, place in refrigerator for 24 hours. Once thawed, place covered casserole in preheated 350 oven and bake 30 minutes.
- Remove foil and bake another 15 minutes or until cheese is fully melted and casserole is bubbly around the edges.
Frozen:
- If baking straight from the freezer, place covered casserole in 300 oven for 30 minutes. Raise temperature to 350 and bake additional 30 minutes.
- Remove foil and bake another 15 minutes or until cheese is fully melted and casserole is bubbly around the edges.
Notes
diced jalapeno
whole kernel corn
diced tomatoes
green chilis
celery
carrots
red bell pepper
mushrooms
fresh herbs
