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Chicken Spaghetti Casserole


simple and delicious mar/apr 2010

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  • 8 oz uncooked spaghetti broken into 3 in pieces
  • 3 cups cubed cooked chicken
  • 1 can 10 3/4 oz cream of chiken soup
  • 1 medium onion, chopped
  • 1 cup milk
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded swiss cheese
  • 1 can mushroom stems and pieces drained
  • 1/2 cup chopped roasted sweet red peppers
  • 3 tbsp mayonnaise
  • 1 1/2 tsp steak seasoning
  • 1/2 tsp dried basil



Step 1

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.

Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9 baking dish. Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through.


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