Chicken Spaghetti Casserole - Master Cookbook Recipe # 311

Name: Chicken Spaghetti Casserole - Master Cookbook Recipe # 311
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8-10
Cuisine: Southern
Ingredients: 1 lb. package spaghetti; 1 cooked, boned rotisserie chicken (or 1 1/2 cups cooked diced chicken); 2-10.5 oz. cans cream of chicken soup; 10.5 oz. can cream of mushroom soup; 2 oz. jar diced pimientos; 1/3 cup celery, minced; 1/3 cup onion, minced; 1/4 cup green bell pepper, minced; 1/4 cup red bell pepper, minced; 2 Tbsp olive oil; 1 tsp ground black pepper; 1 cup shredded mozzarella cheese; 1/2 cup parmesan cheese

This creamy, cheesy chicken spaghetti is a crowd favorite! By using a rotisserie chicken and a blend of savory soups, you create a rich and satisfying meal with minimal effort. The addition of pimientos and colorful bell peppers adds a beautiful pop of color and a subtle sweetness.

This is recipe #311 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr Total time: 1 hr 20 min

Cook mode Prevent screen from turning off

Ingredients

1 lb. package spaghetti
1 cooked, boned rotisserie chicken (or 1 1/2 cups cooked diced chicken)
2-10.5 oz. cans cream of chicken soup
10.5 oz. can cream of mushroom soup
2 oz. jar diced pimientos
1/3 cup celery, minced
1/3 cup onion, minced
1/4 cup green bell pepper, minced
1/4 cup red bell pepper, minced
2 Tbsp olive oil
1 tsp ground black pepper
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese

Instructions

Prep Pasta: Break the spaghetti in half and cook according to the package directions. Drain well.
Sauté Aromatics: In a skillet, sauté the minced celery, onion, and bell peppers in olive oil until tender.
Mix Sauce: In a large bowl, combine the sautéed vegetables, cream of mushroom soup, cream of chicken soups, diced pimientos, and black pepper.
Layer: Spray a 13x9-inch casserole dish with cooking spray. Layer half of the cooked pasta on the bottom, followed by the cooked chicken, then half of the soup mixture. Sprinkle with half of the parmesan cheese.
Repeat: Repeat the layers with the remaining pasta and soup mixture. Top the entire casserole with the remaining parmesan and the mozzarella cheese.
Bake: Bake at 350°F for 1 hour, or until the cheese is bubbly and golden brown.

Notes

Tammy’s Tips Breaking the spaghetti in half makes it so much easier to layer and serve! If you're using a rotisserie chicken, make sure to save the skin and bones to make a delicious stock for a future recipe. This casserole also freezes beautifully,just assemble it, wrap it tightly, and bake it whenever you need an easy dinner!