Chicken Spaghetti

I love a casserole. I know that in many foodie circles, admitting a love of a casserole is about as bad as admitting to liking cheese in a can, but by golly they are delicious! As a working mom, casseroles are great because I can usually assemble them the night before, and then just throw them in the oven when I get home from a busy day at work. Also, they freeze well… and I love being able to go to the freezer and pull out family favorites that require zero effort to enjoy. 

Chicken Spaghetti is a recipe that I have seen about a dozen variations on, from all over the web. The recipe that I used as my inspiration was one I found on Pinterest, and was originally posted on I don’t know why I have never made it before, but now that I have I wish I had tried it sooner. 

I normally try to have a nice picture of the finished product on a plate for you… but when I made this recipe, my husband and stepson had just returned from a day out playing paintball and they were hungry men who didn’t want to wait to eat. 


First… can I tell you how much I love these Recipe Ready bags? 


This is just me giving you my opinion, here… if you haven’t grabbed these, you should. I always have a few in my freezer and they make my life so easy! Fresh peppers seem to be rather pricey in this area, and these are perfect whenever you have a recipe that calls for peppers and onions. 


Start by cooking peppers and onions in a skillet with a little butter (or oil, your choice). 


Mix together 1 can of cream of mushroom soup and 1 cup of milk. 


Dump the soup mixture into the peppers. Yes, it’s not pretty. But it will be tasty… trust me. Add seasoning here – salt & pepper to taste. You can also add crushed red pepper if you’d like to kick up the spice. 


Add 1 cup of grated sharp cheddar to the pan. 


Add 2 cups of cooked chicken (I used leftovers). 


Add 1/2 box of spaghetti, cooked. 



Pour the mixture into a greased casserole dish. As you can see, I used a few. This will fit in one large casserole pan, but I used two smaller pans (one for dinner, one for the freezer), and one individual serving to send back to the Air Force dorm with my stepson. 



Top with 1/2 cup of Colby/Monterrey Jack Blend and bake at 350 until cheese is melted and golden. 


Everyone loved it and I’m sure you will too. 

Chicken Spaghetti
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  1. 1/2 cup sliced red pepper
  2. 1/2 cup sliced yellow pepper
  3. 1/2 cup sliced onion
  4. 1 can cream of mushroom soup
  5. 1 cup milk
  6. 1 cup shredded cheddar cheese
  7. 2 cups chicken, cooked
  8. 1/2 box of Spaghetti, cooked
  9. 1/2 cup colby/monterrey jack blend (or cheddar)
  1. Prepare spaghetti noodles per package instructions and set aside.
  2. Sautee onion and peppers in a large skillet.
  3. Mix soup and milk together and then pour into skillet with peppers and onions.
  4. Add cheddar cheese and stir until melted.
  5. Add chicken and spaghetti. Mix together.
  6. Pour mixture into greased casserole dish.
  7. Top with remaining cheese.
  8. Bake at 350 degrees until cheese is melted and golden. Approximately 15-20 minutes.


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