A great potluck or party dish, this casserole is filled with chicken, spaghetti, peppers, and cheese. It has lots of flavor without being too spicy so it's kid-friendly and adults love it.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Servings: 8servings
Calories: 384kcal
Author: Lucy Brewer
Ingredients
3-4cupscooked shredded chicken, (I just cook a whole chicken or buy a rotisserie chicken and shred all of it)
8ouncesthin spaghetti, broken into 2-inch pieces and cooked al dente
2cupschicken stock
2cupsgrated cheese, divided (you can use Cheddar, Monterey Jack, or a combination)
½cupfinely chopped onion
½cupfinely chopped green bell pepper
4ouncejar pimentos, drained
2cans cream of celery or mushroom soup
2teaspoonsItalian seasoning
⅛teaspoonCayenne pepper
1teaspoonsalt
1teaspoonfreshly 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 9x13 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
You can get creative with this recipe and switch around the add-ins: diced jalapeno whole kernel corn diced tomatoes green chilis celery carrots red bell pepper mushrooms fresh herbs