Back to Recipes


8 ox uncooked spaghetti (broken)

3 C cooked cubed chicken

1 can (10.750z) condensed cream of chicken soup

1 medium onion chopped

1 C 2 % Milk

1 C shredded sharp cheddar cheese, divided

1 C shredded swiss cheese, divided

1 can (4oz) mushroom stems and pieces, drained

1/2 C chopped roasted sweet red peppers

3 T Mayonaise

1 1/2 t Steak seasoning

1/2 t dried basil

Chicken Spaghetti Casserole


  1. Cook the spaghetti according to the package directions. Meanwhile, in a large bowl, combine the chicken, soup, onion,milk, 1/2 cup cheddar cheese, 1/2 cup swiss, mushrooms, peppers, mayonnaise, steak seasoning, and basil
  2. Drain spaghetti. Add to the chicken mixture; toss to coat. Transfer to a greased 13″x9″ baking dish. Cover and bake @350 for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake for 5-10 minutes longer or until cheese is melted and heated through. Serve immediately or, before baking, cover and freeze casserole for up to 3 months.