Spaghetti Chicken Casserole

Read Reviews (76)

"For some reason or other, this seems to be a favorite of the men in my family." — Marty

Directions

Preheat oven to 350 degrees F (175 degrees C).
Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
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.

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Reviews More Reviews

Most Helpful Positive Review

Sep 28, 2004

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 the wine. I also added 1/2 tsp minced garlic to the sauce. Instead of the 2 cups of shredded cheese I used 1 and 1/2 cups of shredded cheese and 1/2 cup of real parmesan cheese. I turned out wonderful. Even the kids gobbled it up.

—GOLDENGIRL9

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Most Helpful Critical Review

Apr 01, 2011

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 dish itself was rather boring. My daughter was the only one that really enjoyed the meal and didn't mind having the leftovers for lunch the next day.

—halfnotes

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99 Ratings

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Dec 07, 2007

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 made. It was a really big hit. I only made a few minor changes. I used a can of diced tomato with garlic, instead of pimento, just for personal preference. I used a whole chopped green pepper rather than just 1/4 of a cup, again personal preference. I sauteed the onion and pepper before adding to the casserole. I also cooked my chicken in a little bit of italian dressing. We all really loved this. Thanks!

—amy c

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Nov 29, 2006

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 for more! I have made it in it's original form, which is good and also changed it a bit for variety: Instead of pimentos, I added small amounts of red and yellow peppers (along with the green pepper). I also added a can of Rotel tomatoes to the mix and used pepper jack cheese along with the cheddar. This made it have a taste similar to King Ranch Chicken except with noodles instead of tortillas. You do need to cover with foil while baking to avoid drying out noodles.

—Lynn

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Dec 07, 2004

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 crushed Corn Flakes over the parmesean. Those are the only changes I made. Unlike many chicken casseroles, this one was VERRRRRY tasty. I mean, it is so good it's in my recipe box. Thanks for sharing it, Marty!! :)

—JRAE

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Oct 06, 2012

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.

—CHARMICHEAL

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Apr 29, 2003

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 soup and wine together before adding to everyting else. Sprayed the baking dish with PAM. I would cover with foil next time because some noodles appeared dry but when I mixed it, it was fine. Did not have to bake the full 45 minutes. Thought this was excellent and my family loved it. Husband said "whatever I did, do it again". Simple and fast. Yummy.

—RENEEWOJO

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Jan 23, 2003

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

—ErickaGWaters

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Nutrition

Calories
466 kcal
23%

Carbohydrates
34 g
11%

Cholesterol
99 mg
33%

Fat
18.6 g
29%

Fiber
1.7 g
7%

Protein
37.1 g
74%

Sodium
618 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spaghetti Chicken Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 466
Calories from Fat: 167

% Daily Value *
Total Fat 18.6g 29 %
Saturated Fat 9.5g 47 %
Cholesterol 99mg 33 %
Sodium 618mg 25 %
Potassium 382mg 11 %
Total Carbohydrates 34g 11 %
Dietary Fiber 1.7g 7 %
Protein 37.1g 74 %
Sugars 3g
Vitamin A 13 %
Vitamin C 21 %
Calcium 38 %
Iron 30 %
Thiamin 47 %
Niacin 154 %
Vitamin B6 35 %
Magnesium 20 %
Folate 57 %

* 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.