I’m going to say that a Chicken Spaghetti Casserole has made it to most kitchen tables at some point or another. It is most likely a meal that appears in regular meal planning rotations. My version probably has some similar ingredients to many Chicken Spaghetti casseroles out there. It is creamy, cheesy and comforting, which will make your family go back for more.
Ingredients
1 pkg. low carb spaghetti noodles (I used Dreamfield’s)
2 cups chicken broth
2 cups shredded chicken
1 Tbsp. butter
1 green pepper, chopped
1/2 cup celery, diced
1 onion, chopped
2 tsp. garlic, minced
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 small jar (4 oz.) diced pimentos, drained
1 tsp. seasoned salt
Pepper to taste
1/8 tsp. cayenne pepper
2 cups fresh mushrooms, sliced
3 cups cheddar cheese, divided
1 cup Velveeta, cut into small cubes
Instructions
Cook the pasta according to package directions, but use chicken broth instead of water. Prepare the pasta 24 hours before you will put the casserole together to make it resistant-starch. When the spaghetti is done, drain and allow to cool. Transfer to a resealable plastic bag or storage container and store in the refrigerator.
In a Dutch oven or large pot, saute the green pepper, celery, onion and garlic in butter.
In a separate bowl, combine the cream of mushroom soup, cream of chicken soup, milk, pimentos, seasoned salt, pepper, and cayenne pepper. Whisk together until combined. Pour the soup mixture over the spaghetti and stir to combine. Add the mushrooms and stir to combine.
Boil some water in a pot. While the water is coming to a boil, spray a large casserole dish with cooking spray and remove the spaghetti from the refrigerator. When the water is boiling, immerse the spaghetti in the boiling water for 3-4 minutes. Drain and place the pasta back in the pot.
Pour the soup mixture over the spaghetti and stir to combine. Add the mushrooms and stir to combine. Add the cubed Velveeta and stir. Allow to melt for a few minutes and give it another good stir to incorporate the cheese. Taste to adjust the seasonings.
Pour the spaghetti mixture into the casserole dish and sprinkle with cheddar cheese over the top.
Cover with foil and bake at 350 for 30 minutes or until the cheese is melted and the casserole is bubbly.
This is always a crowd-pleaser!
Low Carb Chicken Spaghetti Casserole
Ingredients
- 1 pkg low carb spaghetti noodles (I used Dreamfield’s)
- 2 cups chicken broth
- 2 cups shredded chicken
- 1 Tbsp. butter
- 1 green pepper, chopped
- 1/2 cup celery, diced
- 1 onion, chopped
- 2 tsp. garlic, minced
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup milk
- 1 small jar (4 oz.) diced pimentos, drained
- 1 tsp seasoned salt
- Pepper to taste
- 1/8 tsp cayenne pepper
- 2 cups fresh mushrooms, sliced
- 3 cups cheddar cheese, divided
- 1 cup Velveeta, cut into small cubes
Instructions
- Cook the pasta according to package directions, but use chicken broth instead of water. Prepare the pasta 24 hours before you will put the casserole together to make it resistant-starch. When the spaghetti is done, drain and allow to cool. Transfer to a resealable plastic bag or storage container and store in the refrigerator.
- In a Dutch oven or large pot, saute the green pepper, celery, onion and garlic in butter.
- In a separate bowl, combine the cream of mushroom soup, cream of chicken soup, milk, pimentos, seasoned salt, pepper, and cayenne pepper. Whisk together until combined. Pour the soup mixture over the spaghetti and stir to combine. Add the mushrooms and stir to combine.
- Boil some water in a pot. While the water is coming to a boil, spray a large casserole dish with cooking spray and remove the spaghetti from the refrigerator. When the water is boiling, immerse the spaghetti in the boiling water for 3-4 minutes. Drain and place the pasta back in the pot.
- Pour the soup mixture over the spaghetti and stir to combine. Add the mushrooms and stir to combine. Add the cubed Velveeta and stir. Allow to melt for a few minutes and give it another good stir to incorporate the cheese. Taste to adjust the seasonings.
- Pour the spaghetti mixture into the casserole dish and sprinkle with cheddar cheese over the top.
- Cover with foil and bake at 350 for 30 minutes or until the cheese is melted and the casserole is bubbly.
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