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Chicken Spaghetti Casserole

Chicken Spaghetti Casserole

Delicious comfort food without the "cream-of" canned soups.

Servings 6


  • 1 tbsp olive oil
  • 1/2 cup yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cups cooked chicken, chopped
  • 4 oz jar of pimientos
  • 3 cups spaghetti pasta, broken into thirds
  • 3 cups water
  • 2 14.5 oz cans chicken broth, low sodium
  • 1/4 tsp ground cayenne
  • 1 tsp seasoned salt
  • Black pepper, to taste
  • 2.5 cups cheddar cheese, shredded
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup low-fat milk
  • 1/2 tsp garlic powder


  1. Preheat oven to 350 degrees. Coat a 9x13 casserole dish with non-stick cooking spray, set aside.

  2. Saute diced onion and pepper in olive oil until veggies are soft and onions are translucent.

  3. Bring spaghetti pasta (broken into thirds) to a boil in the 2 cans of low sodium chicken broth and 3 cups of water. Cook until pasta is al dente.

  4. Meanwhile, in a large bowl, combine the chopped cooked chicken, pimientos, seasonings except for garlic powder, and 2 cups of the shredded cheddar cheese. Add cooked onions and peppers.

  5. Drain pasta, but reserve 1/2 cup of the broth. Add drained pasta to the large bowl.

  6. Next, you will make a roux (wahoo fancy!). Melt butter in a saucepan, then add flour. Mix until you form a paste.

  7. Slowly add 1/2 cup reserved broth and 1/2 cup milk. Add garlic powder and whisk until forms a thickened roux/sauce

  8. Add roux to the large bowl and mix all ingredients well. Pour into the 9x13 casserole dish.

  9. Throw it in the oven and bake at 350 degrees for 35 minutes, uncovered. Pull it out, sprinkle with remaining 1/2 cup shredded cheddar cheese, and cook 10 minutes more until melted.

  10. Yank it out of the oven and enjoy! Great with spinach salad.