Hearty Chicken Spaghetti Casserole Recipe

4.5 69 65
Hearty Chicken Spaghetti Casserole Recipe
Hearty Chicken Spaghetti Casserole Recipe photo by Taste of Home
Publisher Photo

Hearty Chicken Spaghetti Casserole Recipe

Read Reviews
4.5 69 65
Publisher Photo
This gooey casserole is so hearty and homey, second helpings are a must! —Lynne German (field editor), Woodland Hills, California
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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 shredded sharp cheddar cheese, divided
  • 1 cup 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

Directions

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.
Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.
Originally published as Chicken Spaghetti Casserole in Simple & Delicious March/April 2010, p64

Nutritional Facts

1-1/3 cups: 549 calories, 25g fat (11g saturated fat), 109mg cholesterol, 957mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 38g protein.

  • 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 shredded sharp cheddar cheese, divided
  • 1 cup 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
  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 13x9-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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.
Originally published as Chicken Spaghetti Casserole in Simple & Delicious March/April 2010, p64

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Reviews forHearty Chicken Spaghetti Casserole

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MY REVIEW
MWood4 User ID: 5945857 277212
Reviewed Nov. 3, 2017

"This casserole was absolutely delicious and is easy to make. As others suggested, I sauteed the onion with diced red pepper and a few fresh mushrooms. I used 3/4 of a box of spaghetti, breaking it into thirds before cooking, and increased the milk to keep it creamy. Everyone loved this dish and it heated up well the next day for lunch."

MY REVIEW
MWood4 User ID: 5945857 277211
Reviewed Nov. 3, 2017

"This casserole was absolutely delicious and is easy to make. As others suggested, I sauteed the onion with diced red pepper and a few fresh mushrooms. I used 3/4 of a box of spaghetti and increased the milk to keep it creamy. Everyone loved this dish and it heated up well the next day for lunch."

MY REVIEW
MWood4 User ID: 5945857 277210
Reviewed Nov. 3, 2017

"This casserole was absolutely delicious and is easy to make. As others suggested, I saut?ed the onion with diced red pepper and a few fresh mushrooms. I used 3/4 of a box of spaghetti and increased the milk to keep it creamy. Everyone loved this dish and it heated up well the next day for lunch."

MY REVIEW
MWood4 User ID: 5945857 277209
Reviewed Nov. 3, 2017

"This casserole was absolutely delicious and is easy to make. As others suggested, I saut?ed the onion with diced red pepper and a few fresh mushrooms. I used 3/4 of a box of spaghetti and increased the milk to keep it creamy. Everyone loved this dish and it heated up well the next day for lunch."

MY REVIEW
lisabendel User ID: 7457643 254615
Reviewed Sep. 25, 2016

"This looks so good! After reading all of the reviews, I'm definitely going to make it this week! The only thing I may do different is shred the chicken instead of cubing it (personal preference)."

MY REVIEW
tennehmcarter User ID: 8803515 245389
Reviewed Mar. 13, 2016

"I sauteed the onions and I used fresh mushrooms. Absolutely, scrumptious!"

MY REVIEW
cbenne12 User ID: 7424916 243805
Reviewed Feb. 14, 2016

"Full of flavor and really delicious! We used gouda instead of swiss and I think next time we will saute the veggies before mixing it all together."

MY REVIEW
maryann0725 User ID: 1000847 241647
Reviewed Jan. 13, 2016

"Made this the other day and it was wonderful a keeper for sure the only change I will make next time is to salute the onions first as they were not quite cooked through in the 20 min of cooking time otherwise wonderful will be making again"

MY REVIEW
Jksread User ID: 1838408 228023
Reviewed Jun. 16, 2015

"This looks very good, am going to try it this week, was wondering....what is everyone using for the steak seasoning?"

MY REVIEW
mezzie41 User ID: 8203587 218817
Reviewed Jan. 25, 2015

"I left out the red peppers and Swiss cheese. I added provolone. Lived this!"

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