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  • Writer's pictureNicole Kuhn

Chicken Spaghetti Casserole

Updated: Mar 4, 2021

A southern classic, chicken spaghetti is a super easy go-to meal. Served alongside a salad and garlic bread, it's pretty hard to mess up.





  • 2 chicken breasts

  • 2 chicken thighs

  • 1 lb. spaghetti, broken into 2 inch pieces

  • 2 1/2 cups shredded sharp cheddar

  • 1/2 cup finely diced green bell pepper

  • 1/2 cup finely diced red bell pepper

  • 1/4 tsp. cayenne pepper

  • 2 cans cream of mushroom soup

  • 1 medium onion, finely diced

  • salt & pepper to taste


  • Preheat oven to 350ºF.

  • Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer for 30 minutes. 

  • Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, shred the meat (a mix of dark and white) to make 2 generous cups. 

  • Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed. 

  • Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

  • Let cool for about 10 minutes, then serve with salad and garlic bread!

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