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–+ servings

Creamy Chicken Spaghetti Casserole

Ultra creamy chicken spaghetti loaded with tender chicken, cheddar cheese and colorful bell pepper. Everyone asks for seconds!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 464
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 cups cooked chicken, shredded or chopped
  • 1 pound angel hair spaghetti
  • 2 1/2 cups shredded cheddar cheese, divided reserve 1 cup for topping
  • 1 medium green bell pepper, diced
  • 1 medium yellow onion, diced
  • 1 teaspoon seasoned salt
  • 2 cans condensed cream of chicken soup 10.5 ounces each
  • 4 cups low sodium chicken broth
  • salt and freshly ground black pepper to taste

Method
 

  1. Preheat the oven to 350°F. Cook the spaghetti in a large pot of chicken broth according to the package directions until just al dente. Reserve 1 to 2 cups of the pasta cooking liquid before draining.
  2. While the pasta cooks, sauté the onion and bell pepper in a large skillet over medium heat until soft.
  3. In a 9x13 inch baking dish, combine the cooked spaghetti, chicken, sautéed onion and pepper, seasoned salt, cream of chicken soup, and 1 1/2 cups of the shredded cheddar. Stir in 1 to 2 cups of the reserved chicken broth.
  4. Bake uncovered for 45 minutes or until hot and bubbly. Sprinkle the remaining 1 cup of cheddar over the top and let stand for a few minutes before serving.

Nutrition

Calories: 464kcalCarbohydrates: 44gProtein: 32gFat: 17gSaturated Fat: 7gCholesterol: 92mgSodium: 950mgFiber: 3gSugar: 3g

Notes

Swap the angel hair for regular spaghetti, fettuccine, rotini, or any pasta you like.
Use a store-bought rotisserie chicken to cut down on prep time; pull the meat and use 4 cups.
Choose low sodium chicken broth and taste before adding extra salt; the soup, cheese, and seasoned salt add plenty.
Cook the pasta just until al dente, since it will keep cooking in the oven and can turn mushy if overcooked.
For effortless cleanup, line the 9x13 baking dish with foil before adding the ingredients.
If the cheese starts browning too quickly, tent the dish loosely with foil.
Leftovers keep well in the refrigerator for up to 3 days in an airtight container; add a splash of broth when reheating.

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