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Chicken Spaghetti Casserole I

"For some reason or another, this seems to be a favorite of the men in my family."
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servings 466 cals
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. Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for 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 243
  1. 331 Ratings

Most helpful positive review

I never made chicken spaghetti before so I researched a lot of recipes on this site and elsewhere. This recipe is the one I kept coming back to...BUT here's how I ended up making Chicken Spaghet...

Most helpful critical review

This recipe was a big disappointment. Tasted like "cream of" mush. Thank goodness it was cheap to make. Sorry, but it is bad when the replacement food your family wants is Top Ramen and canne...

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Least positive

I never made chicken spaghetti before so I researched a lot of recipes on this site and elsewhere. This recipe is the one I kept coming back to...BUT here's how I ended up making Chicken Spaghet...

This was fantastic! I did make the following adjustments: I used cream of chicken soup instead of mushroom, and I used chicken broth instead of the wine. Super easy, makes lots, and improves wit...

My family enjoyed this casserole. I did have to make a few changes to suit our needs though. I used cream chicken soup instead of mushroom, a can of drained rotel tomatoes since I was out of bel...

June2008- I made this recipe again today... but didn't have any white wine or whiskey so I thought I would try the chicken broth (as suggested by others). I have to tell you.... it was a disapp...

I made this again tonight and it was still WONDERFUL!! I used a whole bell pepper and sauted it and a clove of minced garlic in 2 T. Archer Farms (Target) Roasted Garlic and Herb EVOO just for ...

This is really good. This dish is also a favorite..but of the women in my family...hahaha!! We added mushrooms (which I don't care for)but did that for the sake of others. And I prefer chicke...

This has become our favorite recipe. It's SO good and makes great leftovers. Everyone I make it for loves it. I always saute the onion and bell pepper to soften them before mixing with the rest ...

Update 1/30/12: I have made this several times & have started adding 1/2 a can of white wine & 1/2 a can of milk. It gives it great flavor!! This was a great start for the recipe. I boiled chi...

it was great but, a little dry i used 2 cans of cream of chicken soup and chicken broth instead of wine it was good and creamy. i will fix again!