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Hearty Chicken Spaghetti Casserole Recipe
Hearty Chicken Spaghetti Casserole Recipe photo by Taste of Home

Hearty Chicken Spaghetti Casserole Recipe

Read Reviews (57)
4.49 57
Publisher Photo
This gooey casserole is so hearty and homey, second helpings are a must! Lynne German — Cumming, Georgia
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 8 ounces uncooked spaghetti, broken into 3-inch pieces
  • 3 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 medium onion, chopped
  • 1 cup 2% milk
  • 1 cup (4 ounces) shredded sharp cheddar cheese, divided
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 cup chopped roasted sweet red peppers
  • 3 tablespoons mayonnaise
  • 1-1/2 teaspoons steak seasoning
  • 1/2 teaspoon dried basil

Nutritional Facts

1-1/3 cups equals 549 calories, 25 g fat (11 g saturated fat), 109 mg cholesterol, 957 mg sodium, 40 g carbohydrate, 2 g fiber, 38 g protein.

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.
  2. Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
Originally published as Chicken Spaghetti Casserole in Simple & Delicious March/April 2010, p64

Nutritional Facts

1-1/3 cups equals 549 calories, 25 g fat (11 g saturated fat), 109 mg cholesterol, 957 mg sodium, 40 g carbohydrate, 2 g fiber, 38 g protein.

Reviews for Hearty Chicken Spaghetti Casserole(57)

AVERAGE RATING
   (57)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (14)
3 Star
 (4)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 29, 2014

My husband is a picky Cajun, but when I made this...he LOVED it, and so did my kids. He even asked me the other day, when I was going to cook this again. It tasted as good as a restaurant meal, really! Instead of onion, I used minced onion, and used Mexican shredded, and cheddar cheese. I used half a can of Rotel, as well. I didn't care for the basil. Next time I won't use it. Everything else was perfect. Definitely a comfort food! :)

MY REVIEW
Reviewed Mar. 23, 2014

Yummy!

MY REVIEW
Reviewed Feb. 21, 2014

very good, left out basil as I'm not a fan, added a little garlic powder. daughter visited and wanted recipe.

MY REVIEW
Reviewed Feb. 1, 2014

Has anyone tried substituting minced onion to save the sauté onion step on a busy night? If so, how was it?

It drives me nuts when people review recipes@ make comments like, "way too much sodium" or "won't make because cream of soups are bad for you." Ok, get off your soapbox, quit preaching. Either make the recipe & review it or move on!!! Ok, rant over :-)

MY REVIEW
Reviewed Oct. 15, 2013

Delicious!

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