Chicken Spaghetti Casserole

Chicken Spaghetti Casserole

from theseasonedmom.com
75 min
8 servings

This easy, cheesy Chicken Spaghetti Casserole is classic comfort food!

Ingredients

  • 16 ounces spaghetti, broken into pieces
  • 4 cups cooked and diced or shredded chicken
  • ½ cup diced green bell pepper
  • ½ cup diced celery
  • ½ cup diced onion
  • 1 (4 ounce) jar diced pimentos, drained or 1 (10 ounce) can Rotel diced tomatoes with green chilies, drained
  • 2 (10.5 ounce) cans condensed cream of mushroom soup, NOT diluted
  • 2 cups chicken broth
  • 1 ½ cups grated cheddar cheese, divided
  • 1 cup finely-diced or grated Velveeta cheese
  • Salt and pepper, to taste

Directions

  1. 1

    Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

  2. 2

    Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.

  3. 3

    Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.

  4. 4

    Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.

  5. 5

    Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.