Chicken Spaghetti Casserole I recipe

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3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
¼ cup chopped pimento peppers
¼ cup chopped green bell pepper
½ cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Nutrition Info

466.2 calories
carbohydrate: 34 g
cholesterol: 99 mg
fat: 18.6 g
fiber: 1.7 g
protein: 37.1 g
saturatedFat: 9.5 g
servingSize: -
sodium: 618.2 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -


  1. Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Recipe Yield

6 servings

Recipe Note

For some reason or another, this seems to be a favorite of the men in my family.

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