Hearty and comforting, Cheesy Chicken Spaghetti Casserole is a quick and easy weeknight meal your whole family will love. Made with shredded chicken, mushroom soup, spaghetti, and lots of cheese, this is always a hit!
Preheat oven to 375°F and spray a 9x13-inch casserole dish.
Cook and drain the spaghetti according to the directions on the package for al dente. Return the cooked pasta to the pot.
16 ounces spaghetti
While the pasta is cooking, combine the cream of mushroom soup, chicken broth, cheddar cheese, Velveeta cheese, salt, pepper, and cayenne pepper (optional) in a medium bowl.
21 ounces cream of mushroom soup, 1 cup low-sodium chicken broth, 1 cup cheddar cheese, 1 cup Velveeta cheese, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon cayenne pepper
Add the diced chicken, pepper, onion, pimentos, and cream mixture to the pasta. Toss to combine.
2 cups shredded cooked chicken, 1 green bell pepper, 1 white onion, 8 ounces diced pimentos
Pour the pasta mixture into the prepared baking dish. Top with Parmesan cheese.
½ cup Parmesan cheese
Bake, uncovered, for 40 minutes, or until edges are bubbly.
Garnish with parsley and serve!
parsley
Notes
Chicken: Rotisserie chicken works wonderfully for this recipe. Instead of rotisserie chicken, try leftover grilled chicken or canned chicken.
Soup: Instead of cream of mushroom soup, use cream of chicken soup for a slightly different flavor.
Suggested Sides: Serve with a fresh side salad and warm crusty bread.
Storage: Store chicken spaghetti casserole in an airtight container in the refrigerator for 3 days.