Chicken Spaghetti

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


  1. Preheat oven to 350ºF.
  2. In a large saucepan over medium-high heat, melt butter and saute onions, celery, and bell pepper until soft, about 3-4 minutes.
  3. Add cream soup, pimentos, chicken broth, salt, and pepper. Stir to combine.
  4. 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.
  5. Pour milk mixture into soup mixture and allow to thicken.
  6. Add Velveeta and stir until melted, then add diced chicken. Add more broth if too thick and adjust your seasonings, if necessary.
  7. Combine cooked pasta, stir to coat even. Transfer mixture into a greased 13″x 9″ casserole dish. Top with cheese blend.
  8. Bake for 30 minutes or until the mixture is warmed throughout and cheese on top is melted.
  9. Serve hot and enjoy!

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