As we have established many, many times, I am a sucker for all things pasta and all things in the form of a casserole. And guess what, chicken spaghetti fulfills both of those things.
Creamy, cheesy, and homey, chicken spaghetti is comfort on a plate.
I love to make this dish in advance, pop it in the fridge or freezer, and bake it when I need it. It also can feed a large family or be doubled to feed a crowd.
- 2 large chicken breasts, cooked and diced
- 12 ounces pasta, cooked al dente
- 4 tablespoons butter (1/2 stick)
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced
- 1 can cream of chicken or celery soup
- 1 small jar pimentos, drained
- 1/2 cup chicken broth, more for thinning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 3 tablespoons all-purpose flour
- 8 ounces (1/2 pound) processed cheese, such as Velveeta
- 1 cup shredded cheese blend
- Preheat oven to 350ºF.
- In a large saucepan over medium-high heat, melt butter and saute onions, celery, and bell pepper until soft, about 3-4 minutes.
- Add cream soup, pimentos, chicken broth, salt, and pepper. Stir to combine.
- To a measuring cup, combine milk and flour to create a slurry. Use a fork or a whisk in order to break up any clumps of flour.
- Pour milk mixture into soup mixture and allow to thicken.
- Add Velveeta and stir until melted, then add diced chicken. Add more broth if too thick and adjust your seasonings, if necessary.
- Combine cooked pasta, stir to coat even. Transfer mixture into a greased 13″x 9″ casserole dish. Top with cheese blend.
- Bake for 30 minutes or until the mixture is warmed throughout and cheese on top is melted.
- Serve hot and enjoy!