Chicken Spaghetti Casserole | QUICK and EASY Pasta Bake

Cook thin spaghetti to al dente, then break in half and pour into a large bowl.

Add 2 cans of cream of chicken soup to the spaghetti without diluting it.

Add about 2 cups of cooked chicken from a whole rotisserie chicken to the bowl.

Stir the mixture to ensure spaghetti is coated with the creamy chicken soup.

Grate 3 cups of cheese off the block and add 2 cups to the mixture, reserving 1 cup for topping.

Add 1 cup of chicken broth to the mixture.

Add seasoned salt and cayenne pepper to taste.

Finely dice red and green bell peppers and add to the bowl.

Finely mince a small onion and add to the mixture.

Season with salt and freshly ground pepper, starting with about a teaspoon of salt and adjusting to taste.

Mix everything well and pour into a lightly greased casserole dish.

Spread the mixture into an even layer in the casserole dish.

Sprinkle the reserved cheese on top of the casserole.

Cover the casserole with tinfoil and bake at 350 degrees for 45 minutes.

Equipment Needed

Spice Level: