HOW TO MAKE CHICKEN SPAGHETTI CASSEROLE | CHEESY CHICKEN CASSEROLE RECIPE

Saute vegetables in 3 tablespoons of butter on medium heat.

Add 4 cloves of minced garlic, 1 cup of onions, 1 cup of bell peppers, and 1/4 teaspoon of salt. Cook for 3-4 minutes until onions change color, then remove from heat.

Break 1 pound of spaghetti in half and cook for 7 minutes until just shy of being done.

In a large bowl, mix 2 cans of cream of mushroom soup and 1 cup of chicken broth, whisking until combined.

Add the sautéed vegetables, 2 tablespoons of chopped pimentos, 1/4 teaspoon of black pepper, and 1 teaspoon of oregano to the bowl, stirring to incorporate.

Add 8 ounces of cubed Velveeta cheese and 8 ounces of shredded sharp cheddar cheese, stirring well.

Incorporate 3 cups of diced cooked rotisserie chicken into the mixture, stirring again.

Once the spaghetti is ready, use a large strainer spoon to add it directly into the mixture, along with another cup of chicken broth, stirring to combine.

Preheat the oven to 350 degrees Fahrenheit.

Spoon the chicken spaghetti mixture into a greased 9x13 baking dish and level it out. Cover with foil and bake for 30 minutes.

After 30 minutes, remove from the oven, uncover, and sprinkle with 1 cup of grated cheddar cheese. Bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.

Let the casserole rest for about 15 minutes before serving.

Equipment Needed

Spice Level: