Chicken Spaghetti

Total Time Prep: 20 min. Bake: 30 min.
Yield 10 servings
Test Kitchen Approved
This easy chicken spaghetti casserole is creamy, hearty and packed with savory flavor.

Ingredients

  • 12 ounces uncooked spaghetti, broken into 2-inch pieces
  • 1/4 cup butter, cubed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 3 cups cubed cooked chicken breast
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 jar (4 ounces) diced pimientos, drained
  • 4 ounces cream cheese, cubed
  • 1-1/2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon pepper
  • Minced fresh parsley, optional

Directions

  1. Preheat oven to 350°. Cook spaghetti according to package directions.
  2. Meanwhile, in a Dutch oven, melt butter over medium heat. Add onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken, soup, pimientos, cream cheese, 3/4 cup shredded cheese and pepper.
  3. Drain spaghetti, reserving 1/2 pasta water. Add spaghetti to sauce mixture and toss to coat. If needed, add pasta water to loosen sauce to proper consistency. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining 3/4 cup shredded cheese. Cover and bake 20 minutes. Uncover and bake until bubbly, 10-15 minutes longer. If desired, garnish with parsley.

Nutrition Facts

1 cup: 393 calories, 18g fat (9g saturated fat), 76mg cholesterol, 446mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 23g protein.

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