How to Make Chicken Spaghetti – Step by Step
1. Boil the chicken.
Start with a whole fryer chicken, cut into pieces. Place it in a large pot, cover with water, and boil until it’s fully cooked and tender. Once it’s done, take the chicken out and set it aside to cool. Be sure to save the broth because you’ll need it later.
2. Shred and measure.
Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat. Measure out about 2 cups of shredded chicken for the recipe.
3. Cook the spaghetti.
In the same pot of broth, add your spaghetti (broken into 2-inch pieces) and cook until al dente. You don’t want it too soft since it’ll finish cooking in the oven.
4. Mix everything together.
In a big mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, half the cheddar cheese, green pepper, onion, pimentos, 2 cups of reserved broth, seasoned salt, cayenne, and salt and pepper. Stir it all together until well mixed.
5. Assemble the casserole.
Pour the mixture into a casserole dish and spread it out evenly. Top with the rest of the cheddar cheese.
6. Bake it.
Preheat the oven to 350°F. Bake the casserole for 45 minutes, or until it’s hot and bubbly. If the cheese on top starts browning too much, just cover it with foil partway through.
Variations to Try
This recipe is already a favorite, but you can still switch things up depending on what you’ve got in the fridge:
- Rotisserie chicken works great if you don’t feel like boiling your own.
- Use a different cheese like Monterey Jack or Parmesan if that’s what you have.
- Want more heat? Add a little crushed red pepper or some diced jalapeños.
- Extra veggies like mushrooms or bell peppers can be cooked up with the onion and tossed in.
- Not into mushrooms? Swap the soup for cream of chicken instead.
Serving Suggestions
You can serve this with a side salad or some garlic bread if you want to round it out, but honestly, it holds up just fine on its own.
We’ve had it both ways and loved it either way. It’s filling, cheesy, and doesn’t really need much else unless you’re feeding a big group or want to stretch it a bit further.
What All Goes in Chicken Spaghetti?
- 2 cups cooked chicken, shredded
- 3 cups dry spaghetti, broken into 2-inch pieces
- 2 cans cream of mushroom soup
- 2 cups grated sharp cheddar cheese, divided
- 1/4 cup green pepper, finely diced
- 1/4 cup onion, finely diced
- 1 jar (4 oz) diced pimentos, drained
- 2 cups chicken broth (reserved from cooking chicken)
- 1 tsp Lawry’s Seasoned Salt
- 1/8 to 1/4 tsp cayenne pepper
- Salt and pepper, to taste
Can Chicken Spaghetti Be Frozen?
Yes, and it freezes really well. If I know we won’t finish the whole thing, I’ll split it into two dishes and freeze one for later. You can also make it ahead, stop before baking, and wrap it up tight for the freezer.
When you’re ready to use it, thaw it in the fridge overnight. Let it sit out for about 30 minutes so it isn’t going from cold to hot too fast. Then just bake it like normal until it’s hot and bubbly.
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