Total Time
55mins
Prep 15 mins
Cook 40 mins

My family loves the recipe. We usually serve it when "the crowd" is here. Everyone asks for seconds. They don't leave much for leftovers.

Ingredients Nutrition

Directions

  1. Cook the spaghetti according to the package instructions.
  2. Dissolve the bouillon in a bowl of water.
  3. Add soup, celery salt, and pepper.
  4. Drain spaghetti; add soup to mixture.
  5. Stir in chicken, onion, pimentos and 1/2 cup of cheese.
  6. Transfer to a greased 8 inch square baking dish.
  7. Top with the remaining cheese.
  8. Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.

Reviews

(2)
Most Helpful

Easy to make. I left out the pimentos and used some fresh mushrooms I needed to use up.
Even though there was very little celery salt I still felt it was too much for me. Next time I will omit. This is the type casserole that gets better tasting the next day so I can hardly wait for the left overs tomorrow. Made for Pick A Chef.

Catnip46 March 27, 2012

A good, comfort food kind of casserole. I served this with peas and dinner rolls. I added mushrooms, left out the pimentos, and used a little more cheese than called for because we love cheese. This one's a keeper- thanks for sharing!

AmyMCGS March 24, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a