Steve Young Recipe

Chicken Spaghetti Casserole

By Steve Young HotDill

Recipe Rating:
 36 Ratings
Prep Time:
Cook Time:
Cooking Method:

Steve's Story

This is a great recipe for feeding a lot of folks, or for feeding a few and having left-overs. The celery gives some crunch, and the bread crumbs and cheese browned on top adds a ton of flavor. Enjoy!!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a different spin on the traditional chicken casserole... and it's really tasty. When I made it for the first time I kept going back and eating the leftovers for a snack! This recipe is terrific if you're looking to feed a hungry crowd - Pair it up with a crisp salad and you've got one satisfying meal.


8 oz
angel hair pasta
2 Tbsp
unsalted butter
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chicken breasts, cooked and cubed
4 oz
1 c
1 c
1 c
green bell pepper
3 Tbsp
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2 can(s)
cream of chicken soup
1 tsp
kosher salt
1/2 tsp
black pepper
14 oz
chicken broth
2 c
shredded cheddar cheese
1 c
panko bread crumbs

Directions Step-By-Step

Preheat oven 425.
Cook spaghetti in boiling water according to directions.
Dice onion, pepper and celery. Then saute in butter.
Mix together sauteed vegetables, chicken, chicken soup, pimentos, salt and pepper, chicken broth and cooked spaghetti. Place in 2 quart baking dish.
Stir cheese and panko crumbs and spread on top. Dot with butter. Bake 15-20 minutes or until golden.
Serves 8-10.

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy