Chicken Casserole With Spaghetti
A hearty chicken casserole with creamy mushroom sauce, cheesy cheddar, and tender spaghetti, perfect for comforting family dinners and all chicken and pasta lovers.
Ingredients
Instructions
- Make white sauce by melting margarine in a saucepan, then stirring in flour and milk until smooth and thickened.
- Cook spaghetti in boiling water with chicken bouillon cubes until al dente; drain.
- Combine the white sauce, cooked spaghetti, and canned chicken in a large mixing bowl.
- Add chopped green pepper, shredded Cheddar cheese, cream of mushroom soup, pimentos, and mix well.
- Pour the mixture into a greased baking dish and bake at 250°F (120°C) for 1 hour.
Tips & Substitutions
For a creamier texture, consider adding a bit more cheese or using half-and-half instead of milk in the white sauce. You can substitute the canned chicken with shredded rotisserie chicken for added flavor. If you want to enhance the dish, try adding some garlic powder or Italian herbs to the mix. For a twist, incorporate some spinach or broccoli for extra nutrients.
Serving Suggestions
Serve this Chicken Casserole with a side salad for a balanced meal or some crusty bread to soak up the delicious sauce. It pairs beautifully with American recipes like Lemon Broiled Chicken for a complete dinner. For a comforting touch, consider adding a dollop of sour cream on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, about 20 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture and heat evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Casserole With Spaghetti contains roughly 1157 calories, with 34g protein, 171g carbohydrates, and 37g fat. It is an excellent source of vitamin C (108% of the Daily Value), protein (68% of the Daily Value), and iron (61% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 668mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of canned?
Yes, you can definitely use fresh cooked chicken instead of canned. Simply cook and shred about 2 cups of chicken breast or thigh meat and add it to the casserole. This will enhance the flavor and texture of the dish.
What can I do if I don't have green pepper?
If you don't have green pepper, feel free to substitute it with other vegetables such as diced celery, zucchini, or even frozen mixed vegetables. These alternatives will still provide a nice crunch and flavor to the casserole.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator before baking. Just cover it tightly with foil. When you're ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).