Chicken Spaghetti Casserole

Steve Young Recipe

By Steve Young HotDill

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!!


Recipe Rating:
 35 Ratings
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Bake

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.

Ingredients

8 oz
angel hair pasta
2 Tbsp
unsalted butter
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2
chicken breasts, cooked and cubed
4 oz
pimento
1 c
onion
1 c
celery
1 c
green bell pepper
3 Tbsp
butter
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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
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Directions Step-By-Step

1
Preheat oven 425.
2
Cook spaghetti in boiling water according to directions.
3
Dice onion, pepper and celery. Then saute in butter.
4
Mix together sauteed vegetables, chicken, chicken soup, pimentos, salt and pepper, chicken broth and cooked spaghetti. Place in 2 quart baking dish.
5
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