By Chicken spaghetti is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Chicken spaghetti captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken spaghetti becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
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
1/8-1/4 tsp cayenne pepper
Salt and pepper, to taste
PREPARATION STEPS
Cook the Chicken: Boil one cut-up fryer chicken in a large pot until cooked through. Remove the chicken, reserve 2 cups of broth, and shred meat to measure 2 cups.
Cook the Spaghetti: In the same broth, cook spaghetti until al dente (do not overcook).
Combine Ingredients: In a large bowl, mix the cooked spaghetti, shredded chicken, cream of mushroom soup, 1 cup of grated cheddar cheese, green pepper, onion, pimentos, reserved broth, seasoned salt, cayenne, and salt and pepper to taste.
Assemble: Pour the mixture into a casserole dish. Top with the remaining 1 cup of grated cheddar cheese.
Bake or Store:
Bake: Preheat oven to 350°F (175°C). Bake for 45 minutes, or until bubbly. If the cheese starts to over-brown, cover with foil.
Store: Cover and freeze for up to 6 months or refrigerate for up to 2 days.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
