If you don’t have any fresh or frozen strawberries on hand but want strawberry limeade, use homemade strawberry freezer jam as a substitute.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 8 ounces spaghetti, broken into pieces
- 3 cups cooked, cubed chicken meat
- 2 cups shredded Cheddar cheese, divided
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ cup chopped onion
- ¼ cup chopped pimento peppers
- ¼ cup chopped green bell pepper
- ¼ cup white wine
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
- Drain spaghetti and transfer to a large bowl. Add chicken, 1 1/2 cups Cheddar cheese, condensed soup, onion, pimentos, bell pepper, wine, salt, and pepper. Mix until well combined, then spread mixture into a 9×13-inch baking dish.
- Bake in the preheated oven for 30 minutes. Sprinkle remaining 1/2 cup Cheddar over casserole and bake until melted, about 15 minutes longer.
Reviews
This dish is amazing I just tweeted it just a little I didn’t used white wine and add rotisserie seasoning and garlic oregano to my chicken and sauce also I shredded the chicken and used cream chicken soup also I used red and yellow green peppers
I made the recipe for 12 people. Everyone loved it. Instead of using cubed chicken I used shredded chicken from a mesquite rotisserie chicken.
This is a great recipe as is, or it can be tweaked to suit your taste. Do remember to cover it with foil for the first 30 minutes to keep it moist.
I didn’t have all the ingredients, so I used roasted red pepper soup and Monterey Jack cheese. I added spinach, too. Very tasty. The only thing I need to figure out is how to get the chicken more flavorful and moist.
This was quick and delicious! Made 10 servings. Two cans of cream of chicken. One jar of roasted garlic Parmesan sauce. Red pepper and green pepper. Can of diced Italian tomatoes. Used two bags of diced frozen chicken 2lbs total. Had some fresh broccoli on hand. Chopped that up too! This is a great recipe that you can play with. Also used a full bag of shredded cheddar in the mix. And almost a whole bag on top. Sprinkled some bread crumbs which made a nice crust. Very moist. Not runny. Perfect! Everyone LOVED IT.
Easy and loved by all the family
I took some liberties…. did 2 cups of rotisserie chicken cut up, left out the pimentos and used red bell pepper and fresh mushrooms. I sautéed the onions and peppers and added the mushrooms and 3 cloves of minced fresh garlic, in some white wine and a bit of olive oil and then added cream of mushroom soup, cheese ( 1 cup cheddar and rest Parmesan, and added some left over peas and corn and about 1/3 cup of sour cream. Baked covered with foil for 30 and then removed the foil and topped with cheese, crushed corn flakes and some fried onions and drizzled a bit of butter. Wow. Let’s just say it’s an elevated groovy casserole and people were fighting over the leftovers. I also added some thyme and a bit of worchestershire sauce before I baked it. As my mom said, I threw the kitchen sink at it, and it worked! Super yummy and fun!!!
This is a great chicken spaghetti it was amazing the only thing I changed was instead of bell peppers I added some salsa. but otherwise it was spectacular
Perfect as is! I sub cream of chicken and use frozen pepper/onion/green pepper blend for the veggies but only because that is our family’s preference. This is my go to recipe for when I make dinner at the homeless shelter!
Something was odd, maybe the cheddar not fitting
Great chicken spaghetti recipe! Our boys loved it! If you want to substitute chicken broth for the white wine, still great.
Use Velveeta Cheese and Rotel tomatoes with green chilies.
I doubled the recipe…a lot of mouths to feed. However, I only added about 12 oz of spaghetti and I always add more cheese. Was great and not a speck left over.
Very good. Family enjoyed and asked to have it again. Changed by leaving out pimentos and adding can of Rotel and small can of sliced mushrooms. Also, just a tad bit more wine.
This was very good! Hubby and kids liked it as well. Did used alittle cream and added peas but otherwise followed directions. Next time would like to try spaghetti squash instead of noodles 🙂
This was simple and delicious. Thanks Marty!
I made it as recommended
Really liked this! Reminded me of my old chicken tetrazini recipe but much simpler to make! Only issue was that mine seemed to need more sauce so would either add chicken broth or another can of cream of mushroom soup. Would also be good with some mushrooms added, I think, but will certainly make again!!
I boiled the chicken first and used that water to boil my spaghetti in. I sauteed green and red bell peppers in butter and added some celery salt then added a can of cream of mushroom soup to that. I chopped the chicken into bite size pieces and added to the soup mixture. When the noodles were done I combined it all together and put it into a 9×13 baking dish and topped it with mozzarella , covered and baked until the cheese was good and melted , then browned it some.
I made this and we looooved it. I did make some changes. I cooked my chicken with the green pepper, a red pepper (subbed for the pimento), and onion together in a skillet. I also dropped the wine and used a 1/2 cup of milk. My husband devoured this. Very GOOD and versatile recipe:)
It could have been amazing if it wasn’t so dry. I could barely stir everything together, it needed another can of cream of chicken or a little chicken broth just for moisture.