Chicken Spaghetti {Freezer Meal}


This dish is sure to be a meal that your family will eat again and again.  The delicious combination of chicken, noodles, and cheese makes this one a winner!

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!

Be warned, this recipe makes a TON of chicken spaghetti. You can either make a big ol’ batch in a 9×13 casserole dish or split it between two 8×8 dishes and freeze one for later.

Ready to get started?

A few things to clarify…

You can chop veggies by hand but I chose to throw them into the food processor. I like this approach because you can sneak in some more veggies without a huge change in texture. Oh, I threw some parsley in for good measure. It was a fine choice, I might add. Spinach would also work.

This dish is sure to be a meal that your family will eat again and again.  The delicious combination of chicken, noodles, and cheese makes this one a winner!
This dish is sure to be a meal that your family will eat again and again.  The delicious combination of chicken, noodles, and cheese makes this one a winner!

Chop chop chop.

This dish is sure to be a meal that your family will eat again and again.  The delicious combination of chicken, noodles, and cheese makes this one a winner!

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

ChThis dish is sure to be a meal that your family will eat again and again.  The delicious combination of chicken, noodles, and cheese makes this one a winner!

Topped with cheese and ready to pop in the oven! OR, you could cover this with plastic wrap and foil and freeze it for a future meal. I did both.

This dish is sure to be a meal that your family will eat again and again.  The delicious combination of chicken, noodles, and cheese makes this one a winner!
This dish is sure to be a meal that your family will eat again and again.  The delicious combination of chicken, noodles, and cheese makes this one a winner!

Done and done.

Print

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

Description

This Chicken Spaghetti Casserole will keep your family coming back for more deliciousness. So. Darn. Good. 


Ingredients

  • 1 pound whole wheat linguini (or spaghetti), broken into 2-inch pieces
  • 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
  • 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
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 cups shredded sharp Cheddar, divided

Instructions

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 linguini according to the package instructions, until al dente (slightly undercooked). When the pasta is done, drain it in a colander over the sink.
  3. In a large mixing bowl, gently stir together the cooked linguini with the cream of mushroom soup, chicken broth, chicken, green peppers, red peppers, onions, seasoned salt, cayenne, and 1 1/2 cups of the cheese, Sprinkle it all with salt and pepper, to your preference.
  4. Place the mixture in the dish (or dishes) and top with the remaining 1 cup of cheese. (Freezing instructions begin here.)
  5. 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 1-4 (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 5. 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.


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28 replies
  1. 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!

    Reply
    • 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.

      Reply
  2. 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!

    Reply
  3. 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

    Reply
  4. 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!

    Reply
  5. 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).

    Reply
  6. 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.

    Reply
    • 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.

      Reply
  7. Tracy says:

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

    Reply