There’s something about a certain casserole that just feels like a hug from the inside, you know?

This one, with its tangled noodles and creamy, cheesy sauce, is that hug perfected over generations.

Why This Dish Feels Like Home

We all have those meals that seem to hold more than just ingredients—they hold memories, and quiet Tuesday nights, and the sound of family in the kitchen.

This chicken spaghetti is exactly that kind of dish, a cornerstone recipe that’s both a dependable dinner and a quiet celebration.

Ingredients Needed for the Recipe

Gathering everything first makes the process feel like a breeze, honestly. Here’s what you’ll need:

• 2 cups cooked chicken: The hearty, savory backbone of the whole dish.
• 3 cups uncooked spaghetti, broken: Breaking the strands makes it easy to serve and eat, no twisting required.
• 2 cans cream of mushroom soup: This is your secret weapon for a luxuriously creamy sauce without any fuss.
• 3 cups grated sharp cheddar cheese: Divided—two cups for the rich body of the sauce, one cup for that glorious, golden-brown top.
• 1/4 cup finely diced green pepper: It gives a faint, sweet crunch, a little pop of freshness.
• 1/4 cup finely diced onion: The essential aromatic start, it melts right into the sauce.
• 1 (4-oz.) jar diced pimentos, drained: Don’t skip these! They add a subtle sweetness and brilliant flecks of color.
• 2 cups reserved chicken broth: This liquid gold builds layers of flavor and adjusts the sauce consistency.
• 1 tsp. Lawry's Seasoned Salt: A flavor powerhouse with a blend of spices that just works.
• 1/8 to 1/4 tsp. cayenne pepper: The gentle warmth in the background, it wakes up all the other flavors.
• Salt and black pepper: For seasoning to your own perfect taste.

How to make ?

It’s simpler than it looks, really. Just follow these steps and you’ll have a masterpiece.

Step 1- Cook Your Chicken & Broth

Start by gently simmering your chicken pieces in a large pot of water until cooked through.

This poaching method creates both your tender shredded chicken and a beautifully flavored broth you’ll use later—two treasures from one pot.

Step 2- Prepare Your Components

While the chicken simmers, take a moment to finely dice your green pepper and onion.

Small, uniform pieces ensure every bite is balanced, and they’ll soften perfectly in the bake. Go ahead and drain those pimentos, too.

Step 3- Cook the Pasta Al Dente

Remove the cooked chicken, but keep that broth bubbling. Break your spaghetti into shorter pieces and cook it right in the flavorful broth.

Pull it when it’s just al dente, with a firm bite, because it will cook more later. Reserve that precious broth before you drain the pasta.

Step 4- Build the Casserole Base

In a large bowl, combine the drained spaghetti, shredded chicken, cream of mushroom soup, and your two cups of grated cheddar.

Add in the diced veggies, pimentos, Lawry’s, cayenne, and a good crack of black pepper. Now, stir in the reserved broth, about a cup at a time, until the mixture is cohesive and saucy but not swimming.

Step 5- Assemble and Bake

Pour this wonderfully messy mixture into a greased casserole dish. Spread it out evenly.

Now, shower the top with that last cup of sharp cheddar. It’s going to melt into the most inviting, cheesy crust.

Step 6- The Final Heat

Bake it uncovered at 350°F for about 45 minutes. You’re waiting for those beautiful bubbles around the edges and that top to turn a perfect, speckled golden brown.

If the cheese browns too quickly, a loose foil tent will protect it. Let it sit for just a few minutes after baking—it helps everything settle.

Smart Shortcuts & Swaps

Life is busy, so make this recipe work for you. A store-bought rotisserie chicken is a fantastic cheat, just shred it up.

For the soup, cream of chicken, celery, or a mushroom-chicken blend are all excellent stand-ins if that’s what you have in the pantry.

Tips

• For the best texture, really do break the spaghetti before cooking. It makes serving so much cleaner and easier for everyone.
• Season as you go. Taste the mixture before it goes into the pan and don’t be shy—that’s when you can adjust the salt, pepper, or cayenne to your family’s preference.
• If you want to add mushrooms, sauté them first to release their water. This keeps your casserole from getting soggy.

Making It Ahead & Storing

This casserole is a dream for planning. You can assemble it completely, cover tightly, and refrigerate it for up to two days before baking.

You can also freeze it, unbaked, for a future night. Just thaw it in the fridge overnight and bake as directed, adding a few extra minutes if it’s still chilly in the center.

What to Serve Alongside

This dish is wonderfully hearty on its own, but a simple, bright side creates a perfect plate.

Think of something crisp and green, like a tangy vinaigrette-dressed salad, or some roasted broccoli with a squeeze of lemon. A warm, crusty bread roll is never a bad idea, either.