This appears to be a favorite among the males in my family for whatever reason.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups cooked, cubed chicken meat
- 8 ounces spaghetti, broken into pieces
- ¼ cup chopped pimento peppers
- ¼ cup chopped green bell pepper
- ½ cup chopped onion
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ¼ cup white wine
- 2 cups shredded Cheddar cheese
- salt and pepper to taste
Instructions
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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 9×13 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.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 10 g |
| Sodium | 618 mg |
| Sugars | 3 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe… used what I had on hand… bone and skin on thighs… don’t like pimento (color but no taste)… cooked thighs in frying pan with lid… cooked vegies in liquid from thighs… poured veggies and liquid into bowl…used sweet Italian pepper… no wine
I didn’t use wine, but it was still fantastic!
This meal was great I did everything except I didn’t use not white wine,no pimento peppers,and I used cream of chicken instead of mushroom my family loved it..
Why didn’t the instructions say to sauté the veggies in butter or broth? I also cooked my spaghetti in chicken broth which added flavor and depth to the overall dish. My chicken was a rotisserie chicken, not just canned or boiled and that added flavor as well. I also put all the cheddar in the casserole and topped it with a cup of parmesan, and that makes it a 5 star dish!
It is a good basic recipe. I wish I had followed the lead of others, which used broth and next time I will use cream of chicken soup. I found it to be dry so I think next time I will add an 8 ounce container of sour cream. I didn’t have regular onions but I had a red onion, so that’s the purple you see. So think next time I will add a can of mushrooms or some fresh mushrooms. I enjoyed it all the same.
Pretty good! I added an extra can of soup, about 1/2 c of sour cream (just to use some up) and a can of rotel with diced chiles. Forgot the onions, but I don’t think they were missed. I used fettuccine. Funny thing was that I don’t think the chicken added a lot to the dish. This would be a great dish for a Meatless Monday if the chicken is omitted.
I really liked this recipe. I made it prior to knee surgery and froze it. All my son (who was caring for me) had to do was pop it in the oven and heat it up. The recipe is great as written. The last time I made it, I added a can of mushrooms and liked it even better.
Great recipe for using leftover chicken. We used leftover rotisserie and a random extra chicken breast. Delicious. Only a few suggestions. 1. Cook noodles in broth instead of water and reserve some of the pasta-broth. I added about 1/4 cup to the mix before baking to give a little extra creaminess. 2. Sautéed the onions and peppers briefly with a garlic. 3. Added mushrooms to beef up the vegetable content. Very yummy.
Instead of all the revised recipes everyone wants to make, lets just go with rating this one as written. I thought it was delicious.
Simple and easy to make!
This was a very delicious meal. I substituted canned diced tomatoes for the pimentos, and velveeta cheese and Parmesan for the cheddar. I also used less chicken, which turned out fine.
I made the following adjustments: 12 oz of spaghetti instead of 8, 2 cans of soup (1Cream of Chicken & 1 Fiesta Nacho Cheese), chicken stock instead of wine, and added 1 can of Rotel. Family loved it.
Made this and the family loved it
I made this over the weekend. Forgot to get pics. It’s not a recipe I normally use but it would have been better with velveeta block cheese
Added a Cajun twist to this recipe by seasoning with Tony Chacherie’s and adding minced garlic and about 4 oz of velveeta.
I loved it! My mom made one years ago and I have lost her recipe. I am glad I found yours! Jill
I loved it! My mom made one years ago and I have lost her recipe. I am glad I found yours! Jill
2.11.19… https://www.allrecipes.com/recipe/8949/chicken-spaghetti-casserole-i/… ‘Mostly followed; kinda. Well kinda. Sometimes ya have to make adjustments. I sauteed some red onion colored peppers; added about 4c cooked chicken with taco seasoning; can of cream of chicken soup & a mostly drained can of rotel. ‘Combined with this cheese sauce… https://www.allrecipes.com/recipe/233481/cheese-sauce-for-broccoli-and-cauliflower/… & 12oz spaghetti. Baked till bubbly. Honestly not impressed or impressive; but the 9×13 was empty after dinner.
I made it with some changes and iit was so good. I forgot to take a picture of it though. I used three split chicken breasts, used the wine plus broth from the boiled chicken. I also added garlic when boiling the chicken. When I cooked the spaghetti I added olive oil, salt, pepper and garlic powder to the water which gave the spaghetti a great flavor. The next time I cook this I am adding a jar or two of mushrooms to the mix and I may add more mushroom soup to the mixture. This recipe is really good, my husband and I loved it. it just makes too much for just two people.
This was a little bland for our taste. I think if I make it again I will add some ro-tel tomatoes to give a little zing.
My wife and I look for recipes that make healthy quick and simple meals. It’s just the two of us and this recipe fits the bill. We start on day one meal one with a rotisserie chicken from Sams Club. We eat a portion of the chicken with vegetables. After eating I debone, cut up and refrigerate the leftover chicken. Within the next day or so I take the leftover chicken and make this recipe. It’s great and with a large rotisserie chicken I can make it twice. I do add garlic and a 4 oz can of button mushroom pieces to the recipe. We love it.