Chicken spaghetti casserole is such a fun way to serve spaghetti noodles. Baked until bubbly from the cheddar and Swiss cheeses, you'll love serving this when you want a change from typical saucy pastas.

Chicken Spaghetti Casserole

spaghetti,

chicken

(10-3/4 ounces) condensed cream of chicken soup, undiluted

2% milk

onion,

sharp cheddar cheese, divided

shredded Swiss cheese, divided

(4 ounces) mushroom stems and pieces, drained

sweet red peppers

mayonnaise

steak seasoning

basil

Mix the ingredients

Bring a large pot of salted water to a boil, and cook the spaghetti according to the package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and dried basil. Mix well until all the ingredients are incorporated.

Cook the casserole

Drain the spaghetti and add it to the chicken mixture. Toss to coat everything fully, then transfer the mixture to a greased 13x9-inch baking dish. Cover and bake at 350°F for 20 minutes. After 20 minutes, uncover the dish and sprinkle the remaining cheeses over the top. Bake until it's fully heated through and the cheese is melted, 5 to 10 minutes longer.

After having chicken spaghetti in Texas where we were doing a volunteer project, we loved it and I began making a recipe close to this one. It's a keeper, although I'm not sure I'd like it with steak seasoning.

Has anyone tried substituting minced onion to save the sauté onion step on a busy night? If so, how was it?It drives me nuts when people review recipes@ make comments like, "way too much sodium" or "won't make because cream of soups are bad for you." Ok, get off your soapbox, quit preaching. Either make the recipe & review it or move on!!! Ok, rant over :-)

This is now a favorite dinner with my family. Also, I want to answer chris1414: You badmouthed this recipe as if everyone is going to serve this seven days a week. Would you also criticize a hot fudge sundae as being too "bad" for us? As my kids say, "Get a life."

Add a can of Rotel to this for an amazing different take on the original.

This was spectacular! My husband gave it top reviews and said to be sure and make it again and again! The flavors are interesting and a little out of the ordinary; every bite is a pleasure! It's easy too!

Chris 1414 do you think it’s fair to rate a recipe that you haven’t tried? It is certainly your choice to not make it but the rest of us can read the nutritional facts for ourselves. That being said I liked this recipe and so did my family and I will make again.bythe way my grandmother is a 100 yrs young and has been eating food like this her whole life.

My family enjoyed this recipe. I made no changes, and it was delicious. Thank you for sharing..

For those asking what to use in place of steak seasoning - garlic salt plus some pepper. You could also use just plain salt and pepper. The steak seasoning has coarsely ground pepper in it, but any salt and pepper will do.

This casserole was easy to make and used pantry staples, always a plus to me!  Also, my hubby who is not a fan of casseroles ate this and said it was really good...even had seconds!

This dish is delicious! Minor changes that I made:  cooked chicken tenderloins and then shredded them instead of cutting... just prefer the texture. Not a huge fan of onions, so used a T. of dried onions. Also used fresh red peps instead of jarred roasted. My son actually commented, " The peppers are a nice touch!"

This was delicious! I shredded my chicken and sautéed my onion and red pepper to make them softer. char9 is a slave to dietitians who in realty know little about nutrition. It's not their fault. They are taught by teachers who are old school. My mother and  grandma lived happy and healthy into their 90's eating meals, just like this!

We really loved this casserole!  If you already have leftover cooked chicken, it's a breeze.  I doubled the recipe and instead of cream of chicken soup, I used one can of cream of mushroom and one can of cream of celery.  I only used one onion and instead of canned mushrooms, used sliced fresh mushrooms which I sauteed along with the onions.  Everything else was the same.  The casserole was delicious - and we loved the creamy sauce.  Will definitely make again!

This was a great family recipe.  I substituted for items I had on hand using turkey and cream of bacon soup.  I threw in some leftover green beans and seasoned it with garlic powder, salt and pepper.

This is a very good casserole. I read the reviews and cooked the onions with the chicken to avoid them not being done. Seasoned salt was subbed for steak seasoning. I also made my homemade substitute version of consensed soup since I don't purchase it.

This looks so good!  After reading all of the reviews, I'm definitely going to make it this week!  The only thing I may do different is shred the chicken instead of cubing it (personal preference).

This recipe is great, super easy, even a non-cook can make it.  I tried to make it a little healthier by using whole wheat pasta and low sodium soup.

Full of flavor and really delicious!  We used gouda instead of swiss and I think next time we will saute the veggies before mixing it all together.

I sauteed the onions and I used fresh mushrooms. Absolutely, scrumptious!

My husband is a picky Cajun, but when I made this...he LOVED it, and so did my kids. He even asked me the other day, when I was going to cook this again. It tasted as good as a restaurant meal, really! Instead of onion, I used minced onion, and used Mexican shredded, and cheddar cheese. I used half a can of Rotel, as well. I didn't care for the basil. Next time I won't use it. Everything else was perfect. Definitely a comfort food! :)

Was good - but like others I agree the onions might have been better sauteed first or maybe sauteed w/ garlic. Used the montreal chix seasoning. We sprinkled on garlic salt and garlic pepper - so I think next time would add that to the recipe. Other than that ~ it was great! And we even froze half of it for an easy meal later.

I used Mexican cheese instead and added 1 cup of salsa...yummy!

chicken spaghetti casserole

Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 6

Author : Risa Lichtman

Ingredients

Instructions

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