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Cheddar Chicken Spaghetti with Crumb Topping

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  • 1 package spaghetti
  • 2 cups cubed chicken
  • 2 cusp shredded Cheddar cheese, divided
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1 tablespoon diced pimentos
  • Salt and pepper to taste
  • 1/2 cup (1 stick) butter
  • 2 rolls Ritz crackers, crushed


  1. Cook noodles and drain.
  2. Combine chicken, 1 cup of the cheese, soup, milk, pimentos and salt and pepper. Add to noodles and toss. Put into baking dish. Sprinkle with remaining 1 cup cheese.
  3. Melt butter. Stir cracker crumbs into the butter and put on top of casserole.
  4. Bake at 350 degrees F for 25 minutes.