Name: Cheddar Chicken Spaghetti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 8 oz spaghetti (cooked according to directions); 2 cups cooked chicken (cubed); 2 cups shredded cheddar cheese (divided); 10.5 oz condensed cream of chicken soup; 1 cup milk; 1 Tbsp pimientos (diced); 4.5 oz can diced green chilies; 1 Tbsp dried tarragon; ¼ tsp salt; ¼ tsp pepper

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Pimentos and green chilies combine with cheddar cheese and tarragon to give Cheddar Chicken Spaghetti casserole its unique flavor. Tarragon is one of my favorite herbs to combine with chicken—the flavors are fabulous together.

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⏲️ Time needed
🥘 Ingredients
🍲 Vegetarian option
📋 Instructions
❄️ Freezer instructions
📖 Recipe
🥗 Side dishes
📌 Pin this recipe

⏲️ Time needed

This is a quick casserole to assemble—just the amount of time to cook and drain the spaghetti—if you have cooked chicken in the freezer (something I recommend and encourage as part of my meal plans). If you are starting from scratch, allow about 15 minutes for prep time.

Cooking takes about 25 minutes, so you can have Cheddar Chicken Spaghetti on the table in 40 minutes.

🥘 Ingredients

cooked spaghetti
cooked chicken (from freezer)
shredded cheddar cheese
cream of chicken soup
milk
pimientos
green chilies
dried tarragon
salt & pepper

🍲 Vegetarian option

I like this recipe I can easily make a vegetarian option by substituting broccoli and/or red bell peppers in place of the chicken, and substitute cream of celery soup for the cream of chicken soup.

📋 Instructions

Combine chicken, 1 cup cheese, soup, milk, pimientos, green chilies, tarragon, salt, and pepper. Add spaghetti and mix gently. Place mixture in a greased 13 x 9 x 2 baking dish and top with the remaining cheese. Bake uncovered at 350°F for 20-25 minutes or until heated through.

❄️ Freezer instructions

The casserole freezes well so if you want to double up on the recipe, it's a good dish to stock the freezer.

To freeze, assemble the casserole in a freezer-safe container, but do not bake. Cover with foil or freezer paper and label with "Cheddar Chicken Spaghetti: Thaw and bake at 350ºF for 20-25 minutes."

📖 Recipe

Cheddar Chicken Spaghetti

5 from 1 vote

Mary Ann

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Dish

Cuisine American

Servings servings

Calories 306

Ingredients

8 oz spaghetti, cooked according to directions
2 cups cooked chicken, cubed
2 cups shredded cheddar cheese, divided
10.5 oz condensed cream of chicken soup
1 cup milk
1 tablespoon pimientos, diced
4.5 oz can diced green chilies
1 tablespoon dried tarragon
¼ teaspoon salt
¼ teaspoon pepper

Instructions

Combine chicken, 1 cup cheese, soup, milk, pimientos, green chilies, tarragon, salt, and pepper.
Add spaghetti and mix gently. Place mixture in a greased 13 x 9 x 2 baking dish and top with the remaining cheese.
Bake uncovered at 350°F for 20-25 minutes or until heated through.

Notes

The casserole freezes well so if you want to double up on the recipe, it's a good dish to stock the freezer. To freeze, assemble the casserole in a freezer-safe container, but do not bake. Cover with foil or freezer paper and label with "Cheddar Chicken Spaghetti: Thaw and bake at 350ºF for 20-25 minutes."

Nutrition per serving

Calories: 306 calCarbohydrates: 27 gProtein: 15 gFat: 15 gSodium: 587 mgFiber: 1 gSugar: 3 g

🥗 Side dishes

When I serve casseroles, I like to keep the sides simple so there aren't too many competing flavors going on. With Cheddar Chicken Spaghetti, I would serve a steamed green vegetable and/or a salad.

📌 Pin this recipe

More easy chicken recipes recipes:

Comments

Elsi

August 12, 2020 at 6:01 pm

This recipe is also good with spaghetti squash for those who are trying to avoid noodles.

- Mary Ann
  
  August 13, 2020 at 10:45 am
  
  Good to know, Elsi - thanks for the tip!
  
Laura

February 06, 2020 at 6:45 pm

What is a serving size?

- Mary Ann
  
  February 07, 2020 at 9:18 am
  
  Hi Laura - the casserole makes 8 servings, so a serving that is 1/8 of the total is how the nutrition data is calculated.
  
Betina

March 20, 2019 at 4:20 pm

I forgot to get pimentos so I added bacon bits. Easy, fast and flexible recipe that tastes delicious ?

- Mary Ann
  
  March 20, 2019 at 4:24 pm
  
  Thanks for the feedback - so glad you enjoyed it! I actually made a vegetarian version yesterday and had it for dinner last night and lunch today. :)