Hector Manuel SanchezYields: 8 serving(s)Prep Time: 30 minsCook Time: 45 minsTotal Time: 1 hr 15 minsSavePrint This chicken spaghetti recipe is a Daily Meal Journal classic—creamy, cheesy, and packed with tender chicken, peppers, and pasta. Ladd isn't much of a casserole guy, but he absolutely loves chicken spaghetti. What's not to love? Yes, there is a lot of "stuff" in this baked pasta, but the way I ensure widespread acceptance and bliss by those I serve it to is to keep everything diced very small and to season it adequately. For the chicken portion, you can grab a rotisserie chicken from the grocery store or poach your own chicken—whatever is easiest! It’s the ultimate comfort food casserole that’s perfect for family dinners, potlucks, or make-ahead meals. This really is one of my favorite casserole recipes. It'll become one of your favorites too!
Yes! This casserole is forgiving, so you can add things here and there to make it your own. Sliced white button mushrooms would be scrumptious! Mushrooms contain a lot of moisture, though, so to keep the casserole from getting watery, sauté the mushrooms in a little bit of butter until they release their liquid before adding them in step 2.
Some recipes call for processed cheese, but I'm all about the sharp cheddar, baby. This casserole has plenty of creaminess from the cream of mushroom soup, so you don't need processed cheese to get that perfect consistency. I love the bite that sharp cheddar gives the dish and it melts perfectly on top!