Cheddar Chicken Spaghetti

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.

Servings per Recipe: 8 servings

Calories per Serving: 306

Prep Time: 15

Cook Time: 25

Total Time: 40

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Ingredients

8 ounces spaghetti
2 cups cooked chicken
2 cups shredded cheddar cheese, divided
10.5 ounces condensed cream of chicken soup
1 cup milk
1 tablespoon diced pimientos
4.5 ounces can diced green chilies
1 tablespoon dried tarragon
¼ teaspoon salt
¼ teaspoon pepper
non-stick cooking spray

Instructions

Cook 8 ounces spaghetti according to package instructions.
Cube 2 cups cooked chicken.
Combine chicken, half of 2 cups shredded cheddar cheese, 10.5 ounces condensed cream of chicken soup, 1 cup milk, 1 tablespoon diced pimientos, 4.5 ounces can diced green chilies, 1 tablespoon dried tarragon, ¼ teaspoon salt, and ¼ teaspoon pepper in a bowl and mix.
Add the cooked spaghetti to the other ingredients and mix gently.
Spray a 13x9 inch baking pan with non-stick cooking spray.
Place mixture in 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."

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