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            This dish is easily adjusted to fit what your family likes. You can make it with different vegetables, meat or in a different manner. Also, this dish can help control the leftovers that are in the refrigerator.

Use leftover chicken, or you could stop and pick up a rotisserie chicken on the way home. This is definitely not your Mother’s Spaghetti. Although my mother absolutely loves this dish and makes it more often than I do for her and my father. Grandma on the other hand does not understand calling it spaghetti, there is no marinara so it cannot be spaghetti to her.

Oh, I do love my Grandma! This dish is awesome to bring to a potluck party or neighborhood gathering. I have actually had friends ask me to make it for them so they can take it home for dinner with their family. That was probably the oddest request I have ever had.

Frequently Asked Questions:

            Which cut of chicken is the best to use?

You can use white meat or dark meat, you can cubed it or shred it. Use fresh or leftover chicken. Stop at the store and pick up a rotisserie chicken. Any chicken is perfect for this dish. I have even used canned chicken at one time. There was no taste difference.

            I do not like bell peppers, what can I switch it for?

Add in tomatoes, cubed carrots or even corn. This can be tweaked in any manner that you like.

            How do I store this dish?

Once the spaghetti has cooled completely, you can place it in an airtight container and store it in the refrigerator for up to 4 days.

What do you need to make Chicken Spaghetti Casserole

            1 cup chopped onion, I use yellow onion

            ¾ cup chopped celery

            3 cups cubed or shredded chicken

            8 ounces spaghetti noodles, cooked according to directions

            1 cup chopped bell pepper, any color

            1 cup chicken broth

            2 cans cream of chicken soup

            1 cup Cheddar Cheese, freshly shredded

            Salt and pepper to taste

How to make Chicken Spaghetti Casserole

FIRST STEP:

Preheat the oven to 350*

In a large mixing bowl, combine the shredded chicken, celery, onions, peppers and the cooked spaghetti noodles.

SECOND STEP:

Stir to mix together

Combine the 2 cans of soup with the chicken broth, and the salt and pepper and mix well, in  a separate bowl

THIRD STEP:

Pour the soup mix over the spaghetti mix and stir to combine

Spoon the spaghetti into a sprayed 9×13 baking pan and top with the shredded Cheddar Cheese

FOURTH STEP:

Cover the pan with aluminum foil and bake for 35 minutes

Remove the foil and bake for an additional 10 minutes

YAY!

Enjoy!

YUM!