Chicken Spaghetti Casserole

Chicken Spaghetti Casserole
Chicken Spaghetti Casserole

1 package (16 ounces) spaghetti, cooked al dente

3 to 4 cooked chicken breasts, diced or shredded

3 tablespoons butter

1 cup finely diced onion

1 cup finely diced celery

1 green pepper, finely diced

1 teaspoon garlic salt

1/2 teaspoon black pepper

1 can (10.75 ounces) cream of chicken soup

1 can (10.75 ounces) cream of celery soup

3 cups milk

1 cup chicken stock

1 box (16 ounces) processed cheese, cut in cubes

3 cups shredded cheddar cheese

1/2 cup seasoned Italian bread crumbs


Preheat oven to 350 degrees. In a large soup pan, melt butter. Add onion, celery and peppers. Cook for a few minutes until vegetables start to get soft. Season with garlic salt and pepper. Add both soups, milk, and stock. Bring to a boil and whisk to combine. Turn down heat and add processed cheese. Whisk until cheese melts. Then, add chicken and spaghetti. Mix well. Spoon spaghetti mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray. Sprinkle cheddar cheese and then bread crumbs on top. Bake covered with foil for 35 to 45 minutes. Uncover and bake for another 10 to 20 minutes or until bubbly and golden.