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Spaghetti Chicken Casserole

Spaghetti Chicken Casserole

"For some reason or other, this seems to be a favorite of the men in my family."
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servings 466 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
  3. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9x13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 88
  1. 114 Ratings

Most helpful positive review

I really enjoyed this casserole. I made some changes. I used chopped tomatoes instead of the pimentos and I added 1/2 cup sliced mushrooms. I mixed the soup with 1/2 cup whipping cream and th...

Most helpful critical review

I thought this was okay. My husband said it reminded him of tuna casserole and didn't care for it much. I even threw in some sweet bell peppers which helped enhance the flavor some, but the di...

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Least positive

I really enjoyed this casserole. I made some changes. I used chopped tomatoes instead of the pimentos and I added 1/2 cup sliced mushrooms. I mixed the soup with 1/2 cup whipping cream and th...

This recipe is also posted on this site as "Chicken Spaghetti Casserole 1" So I am just cross posting my review from there. Well, a family member told me this is the best thing I have ever mad...

I probably wouldn't have tried this recipe except for the claims that the "men liked it" and it got good reviews. I finally tried it and was very pleased! Even my picky 15 year old went back f...

Based upon the other reviews, I added mushrooms and sprinkled parmesean cheese on top(just because my hubby and I like those two ingredients alot). For an extra crispy crust, I sprinkled crushe...

We loved this casserole! It was easy to make with ingredients that one usually has on hand. Great way to use leftover chicken. I served it with a salad and a crusty roll.

Had left over chicken from a party. Found this recipe. Did not have all the ingredients so I changed it a little. I left out the pimento & bell pepper. Used Golden Mushroom Soup. Mixed the ...

We enjoyed this but were not too crazy about the pimentos; next time I will omit the pimentos and add garlic.

Very good!! Hubby loves it. Goes well with Weight Watchers points system.

Good stuff, whole family liked it. The cheese is what makes it (you gotta have lots of cheese!) It's a great recipe with a great 'base', which allows you to customize it or in my case: make do ...

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