Chicken Spaghetti Casserole (Taste of Home)

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“Made this tonight for the family and it was all thumbs up around the table. Very good, quick and easy to make and flavorful. This is a "Taste of Home Recipe." I'm going to write it exactly as written in the magazine, although I did make some minor changes that I will add here: Instead of spaghetti, I used Angel Hair Pasta, which is what we prefer in a dish like this. I used a sweet red pepper that was not roasted although I did chop and saute it along with the chopped onion, mushrooms and garlic. Garlic was not a listed ingredient in the original recipe, but I add it to almost everything. The recipe did not call for sauteeing the vegetables, but I usually do because I prefer to be certain that they are tender, not crisp to the bite. I'm not fond of biting into raw/crisp onions and peppers. I also feel that flavors blend better when sauteed together. I used a cheddar/jack cheese blend rather than sharp cheddar and Swiss cheeses only because it's what I had on hand. I'm sure that the this recipe would be wonderful as written, but I guarantee it's great with my changes as well. Enjoy!”

Ingredients Nutrition


  1. Cook spaghetti according to package directions.
  2. In large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning (I used Montreal Steak Seasoning) and basil.
  3. Drain spaghetti.
  4. Add to chicken mixture.
  5. Toss to coat.
  6. Transfer to a greased or nonstick sprayed 13 inch x 9 inch baking dish.
  7. Cover and bake at 350 degrees for 20 minutes.
  8. Uncover and sprinkle with remaining cheeses.
  9. Bake an additional 5-10 minutes longer or until heated through and cheese is melted.
  10. Note: Montreal Steak Seasoning is the steak seasoning that was used in th recipe.

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