Best Aunt Lizs Chicken Spaghetti Casserole Recipes

CHICKEN SPAGHETTI CASSEROLE

Chicken Spaghetti Casserole image

This easy, cheesy Chicken Spaghetti Casserole is classic comfort food!

Provided by Blair Lonergan

Categories Dinner

Time 1h15m

Number Of Ingredients 11

Ingredients

16 ounces spaghetti, broken into pieces
4 cups cooked and diced or shredded chicken
½ cup diced green bell pepper
½ cup diced celery
½ cup diced onion
1 (4 ounce) jar diced pimentos, drained or 1 (10 ounce) can Rotel diced tomatoes with green chilies, drained
2 (10.5 ounce) cans condensed cream of mushroom soup, NOT diluted
2 cups chicken broth
1 ½ cups grated cheddar cheese, divided
1 cup finely-diced or grated Velveeta cheese
Salt and pepper, to taste

Steps:

Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 528 kcal, Carbohydrate 54 g, Protein 42 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1123 mg, Fiber 3 g, Sugar 6 g

AUNT LIZ'S CHICKEN SPAGHETTI CASSEROLE

Aunt Liz's Chicken Spaghetti Casserole image

Make and share this Aunt Liz's Chicken Spaghetti Casserole recipe from Food.com.

Provided by CFRP3473

Categories One Dish Meal

Time 55m

Yield 2 casseroles, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chicken breasts, cooked and chopped
2 cups spaghetti noodles, uncooked, broken into 2-inch pieces (about 7 ounces)
1 cup celery, sliced
1 cup red bell pepper, chopped
1 cup onion, chopped
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 cup shredded cheddar cheese, divided

Steps:

Preheat oven to 350°.
Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss.
Divide mixture evenly between 2 (8-inch) square or 2 (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray.
Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
**Bake a frozen casserole, covered, for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.

Nutrition Facts : Calories 141.7, Fat 9.4, SaturatedFat 4.1, Cholesterol 14.8, Sodium 831.4, Carbohydrate 9, Fiber 0.9, Sugar 3.1, Protein 5.8