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Hearty Chicken Spaghetti Casserole

This gooey casserole is so hearty and homey that second helpings are a must! —Lynne German, Woodland Hills, California
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    6 servings


  • 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


  • 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 until heated through and cheese is melted, 5-10 minutes longer.
  • Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.
Nutrition Facts
1-1/3 cups: 549 calories, 25g fat (11g saturated fat), 109mg cholesterol, 957mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 38g protein.

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  • naduah
    Feb 19, 2021

    This was delicious! I shredded my chicken and sautéed my onion and red pepper to make them softer. char9 is a slave to dietitians who in realty know little about nutrition. It's not their fault. They are taught by teachers who are old school. My mother and grandma lived happy and healthy into their 90's eating meals, just like this!

  • sewingpianist
    Apr 18, 2020

    This was spectacular! My husband gave it top reviews and said to be sure and make it again and again! The flavors are interesting and a little out of the ordinary; every bite is a pleasure! It's easy too!

  • Jodi
    Apr 15, 2020

    My family enjoyed this recipe. I made no changes, and it was delicious. Thank you for sharing..

  • Sheila
    Apr 12, 2020

    Add a can of Rotel to this for an amazing different take on the original.

  • Leslie
    Apr 11, 2020

    This was a great family recipe. I substituted for items I had on hand using turkey and cream of bacon soup. I threw in some leftover green beans and seasoned it with garlic powder, salt and pepper.

  • P vinod
    Apr 11, 2020

    Lovely recipe yummy will want to have it will try it at home or get it at a restaurant thanks.

  • tammycookblogsbooks
    Mar 24, 2020

    This is a very good casserole. I read the reviews and cooked the onions with the chicken to avoid them not being done. Seasoned salt was subbed for steak seasoning. I also made my homemade substitute version of consensed soup since I don't purchase it.

  • AvidcookGAtoCA
    Mar 1, 2020

    For those asking what to use in place of steak seasoning - garlic salt plus some pepper. You could also use just plain salt and pepper. The steak seasoning has coarsely ground pepper in it, but any salt and pepper will do.

  • JULIANA190
    Nov 6, 2019

    This dish is delicious! Minor changes that I made: cooked chicken tenderloins and then shredded them instead of cutting... just prefer the texture. Not a huge fan of onions, so used a T. of dried onions. Also used fresh red peps instead of jarred roasted. My son actually commented, " The peppers are a nice touch!"

  • joyceemery
    Apr 1, 2019

    I see in the reviews someone asked what to use for "STEAK SEASONING" but I don't see a response . I want to make this but I am holding out until I see an answer.