Freezer Friendly Chicken Spaghetti

By Polly Conner
February 24, 2020

Chicken spaghetti is an easy, cheesy, make-it-again-soon-please, casserole that your whole family will love. We teach you how to make it fresh AND how to prep it to be a freezer meal. A great meal for groups of people too!

Freezer friendly chicken spaghetti

Chicken Casserole: A Family Favorite Dinner

When I made this chicken spaghetti recipe for the first time last week, my husband ate it for about 5 meals in a row and proceeded to ask me to make it again the next week.

My kids eagerly scarfed it down as well. Tonight’s batch ended up on about every area of exposed skin on my 18 month old, but I take that as a sign he liked it. Needless to say, this recipe is a keeper!

While this chicken casserole recipe is baked in a 9×13 dish, I oftentimes split it into two, 8×8 dishes and freeze one for later. More on that soon though!

Chicken spaghetti with a side salad

Short Video Tutorial for Making Chicken Spaghetti

How to Make Chicken Spaghetti

Here is what you’ll need:

Ingredients for chicken spaghetti

Ingredients ready? Let’s do this.

Cook the pasta according to the package instructions, until al dente (slightly undercooked). Undercooking it keeps it from getting mushy while baking. This is especially important to do if you are going to make this a freezer meal.

While that pasta is cooking is a great time to sautee those chopped veggies. Multitasking is your friend for this recipe.

In a large mixing bowl, gently stir together the cooked pasta, cream of mushroom soup, chicken broth, chicken, veggies and seasoning.

Now please take note of this: Add in only 1 1/2 cups of the cheese. I always get moving too fast and add it ALL in at this point. You need some to sprinkle over the top so restrain yourself!

Chicken spaghetti being prepared in a mixing bowl

Here it is all mixed up. Yum. Or yuck. Not sure.

Either split it up between two 8×8 dishes or put it all in one 9×13 dish. Top with remaining cheese. Assuming you listened to my warning above about not mixing in all of the cheese, that is.

Chicken spaghetti prepped for the freezer

How to Freeze Chicken Spaghetti

Freeze for Later: Here’s the fun part: If you have split it into two 8×8 dishes, you’ve just made two dinners! To freeze one of the 8×8 Chicken Spaghetti portions, simply wrap it tightly or place a lid (if you have one) on your baking dish. (Here are the freezing containers we use and recommend for recipes like this.) You can freeze it for 4+ months! Even longer if you’ve packaged it well.

Prepare From Frozen: Place frozen casserole into the fridge and let thaw for 24+ hours. Follow step 5!

Chicken spaghetti on a white plate with green salad

What to Serve with Chicken Spaghetti

Here are some recipe ideas that would go well with your Chicken Spaghetti:

Done and done.


Chicken Spaghetti

  • Author: Thriving Home
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 8 1x
  • Category: Freezer Meal
  • Method: Casserole
  • Cuisine: American


This freezer-friendly Chicken Spaghetti Casserole will keep your family coming back for more deliciousness. 


  • 1 pound whole wheat pasta
  • Two (10 and 3/4-ounce) cans organic cream of mushroom soup
  • 1 cup chicken broth
  • 23 chicken breasts, fully cooked and chopped or shredded (roughly 3 cups)
  • 1/2 cup finely diced green bell pepper
  • 1/2 cup finely diced red bell pepper
  • 1 small or medium onion, finely diced
  • 1 teaspoon seasoned salt, such as Lawry’s Seasoned Salt or use this DIY recipe
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 cups shredded sharp Cheddar, divided


Make It Now:

  1. Preheat the oven to 350°F. Grease a 9×13 inch casserole dish or two 8×8 dishes with cooking spray.
  2. Cook the pasta according to the package instructions, until al dente (slightly undercooked). When the pasta is done, drain it in a colander over the sink.
  3. While pasta is cooking, saute the bell peppers & onions in a bit of olive oil until they begin to soften (about 4-5 minutes).
  4. In a large mixing bowl, gently stir together the cooked pasta with the cream of mushroom soup, chicken broth, chicken, sauteed veggies, seasoned salt, cayenne, and 1 1/2 cups of the cheese. Sprinkle it all with salt and pepper, to your preference.
  5. Place the mixture in the dish (or dishes) and top with the remaining 1 cup of cheese. (Freezing instructions begin here.)
  6. Bake until bubbly around the edges, about 40-45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

Freeze For Later: Follow steps 1-5 (do not bake). Cover the casserole dishes with a few layers of plastic wrap and foil. Squeeze out any excess air and freeze.

Prepare From Frozen: Thaw. (Here are three safe ways to thaw freezer meals.) Follow step 6. If it’s still slightly frozen in the middle, you’ll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.


We get our meat from ButcherBox*. The chicken is organic, curated from small, trusted farms, and absolutely delicious. We highly recommend this service to source all your healthy meat, from grass-fed beef to uncured bacon, and have used it for years ourselves. *Disclaimer: We are an affiliate of ButcherBox.

Freezer friendly chicken spaghetti in a white baking dish

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38 replies
  1. Mustafa Albustani says:

    the recipe is amazing, but one question remains unanswered; can I use normal mushroom cream soup (which is clearly more fluid) instead of canned mushroom cream, because I can’t seem to find such product in Germany (my country of residence)?

    • Rachel Tiemeyer says:

      Hi Mustafa. Thanks for the question and review. You’re right, fresh cream of mushroom soup won’t be as thick as the canned version. Do you have corn starch? If so, you could add a corn starch slurry to the soup (1 tablespoon water mixed with 1 tablespoon corn starch) to thicken it.

  2. Cheryl says:

    I added Philadelphia cream cheese & sour cream. Calories went way up, but YUM! Oh, also a small can of green chilies, drained.

  3. Cathy H. says:

    Thanks for sharing this recipe! My husband and I both had the flu and I finally felt good enough to cook – and this hit the spot for both of us! Froze half to enjoy again later. Will add to my list of meals to take anyone in need. 🙂

    • Rachel Tiemeyer says:

      I’m sorry to hear you were sick, but thankful you enjoyed this meal and are healed up! Yes, it’d be a great one to take to those in need. Love your heart for serving others. That’s one of our biggest goals with Thriving Home…that our recipes will be a blessing to others.

  4. Christine says:

    Do you have any recommendations for replacing the cream of mushroom soup? I’m allergic to mushrooms and I’m not supposed to use cream soups for my daughter. Thanks!

    • Rachel says:

      You can use cream of chicken soup to avoid the mushrooms. But if your daughter can’t have dairy, I’m not sure of a great replacement. You might check the health food store for a dairy-free canned option. I bet there’s something on the market now.

  5. rachel says:

    Hi, please disregard my question. I understand now that you cook the spaghetti in the chicken broth that was created from cooking the chicken. Thanks!

  6. rachel says:

    Hi! Sounds tasty! The recipe states it calls for 2 cups of chicken broth. Then it states to cook the spaghetti in the cooking broth. I don’t understand how you cook 1 pound of spaghetti in 1 or even 2 cups of chicken broth. When I boil spaghetti, I need to use at least 3 cups of water? Are you saying to cook the spaghetti first, and then cook it for a while in 1 cup of chicken broth? Or do you mean, take the raw spaghetti and add 1 cup of cooking broth. And cook it until the water evaporates? Sorry, I don’t understand what amount of broth you should use to cook 1 pound of spaghetti. Thanks

  7. Brigitte Pepin says:

    Hello! I am trying this recipe for my daughter Rehearsal dinner this weekend. I don’t quite understand what you mean by add some chicken broth as needed (step # 3). What texture am I suppose to have? Thank you!

  8. Ingrid says:

    Have you ever tried this with pork? (I’ve made it a few times with chicken and love it, but have to make a meal for a family with a chicken allergy).

  9. Rachel says:

    I am also cooking for some students:) Two questions: How much does the big batch feed? I need to make on Friday for Sunday-would it keep in the fridge alright or would I be better cooking and reheating? Thanks.

    • Polly says:

      I’m guessing the batch will feed 12 people easily. Probably more depending on how big of servings you dish out. Yes you can for sure make it ahead of time. I did this a few weeks ago. Just make sure to undercook the noodles a tad.

  10. Tracy says:

    This sounds great, thanks! Are there other veggies you would suggest for the casserole? Unfortunately, I can’t eat bell peppers.