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Chicken Spaghetti

  • Author:
  • Total Time: 40 minutes
  • Yield: 8 to 10 servings 1x


Units Scale
  • 2 cups shredded, rotisserie chicken
  • 1 pound thin spaghetti, broken into 2-inch pieces
  • 2 cans cream of mushroom soup
  • 3 cups grated cheddar cheese, divided
  • 1/4 cup onion, diced
  • 1/4 cup green or red pepper, diced
  • 1 teaspoon Lawry’s seasoned salt
  • Fresh ground pepper to taste
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 (14.5 oz) can chicken broth


  1. Break noodles into 2 to 3 inch pieces and cook according to package directions.
  2. Place cooked noodles into a large bowl. Add the shredded chicken, cream of mushroom soup, 2 cups of the cheese, onions, green peppers,  seasoned salt, pepper, cayenne pepper and chicken broth.   Stir together well, then taste it to see if you need to add more seasonings.
  3. Pour into a  9×13″ glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese and bake at 350 degrees for 30-35 minutes, or until hot and bubbly.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Pasta