Can I use different types of cheese?

Yes! While melty shredded cheddar is a standard of this kind of casserole, try experimenting using other cheeses, such as Pepper Jack for a little kick of heat, Gruyere for a more gourmet casserole, or even goat cheese or feta cheese crumbles. This casserole is very forgiving, so don't be afraid to experiment a bit.

What kind of chicken should I use?

This recipe calls for cooked and diced/shredded chicken (white or dark meat) as an ingredient. Rotisserie chicken from the store is a smart shortcut. One whole chicken usually yields about 4 cups shredded chicken. Or, you can 1) use our fast cooking instructions in the recipe notes, 2) cook chicken in the Crock Pot , or 3) cook chicken in the Instant Pot ahead of time.

Can I prepare the casserole in advance?

This casserole is a great one to prepare in advance. After prepping but before baking it, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

What kinds of vegetables can I add to the casserole?

I used bell peppers and onion. But, feel free to swap out any of these for what you have on hand. Finely chopped and sautéed carrots, celery, broccoli, cauliflower, sweet potato, parsnips, turnips, green beans, and more would work!

Is this casserole freezer-friendly?

Absolutely! Like all our freezer meal recipes , we offer freezing instructions for the best result. We’ve learned that it’s ideal to freeze casseroles like this one before baking so they turn out tasting fresh. After putting the casserole together but before baking it, tightly wrap the dish in a few layers of plastic wrap or foil, pressing out any air. Freeze for up to 3 months.

Can I cook this casserole from frozen?

In my 15+ years of freezer cooking experience, I've found that cooking casseroles that are frozen solid can yield sub-optimal results. Oftentimes, they turn out dry and overcooked on the edges while still cold in the middle. The best option is to thaw this casserole completely in the refrigerator for 24-48 hours (or in a pinch use the defrost setting on the microwave) and then bake according to the recipe directions.

Chicken Spaghetti {Freezer Friendly + Video Included!}

Name: Chicken Spaghetti
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound whole wheat spaghetti; 2 (10.75 ounce) cans condensed cream of mushroom soup (sub: Cream of Chicken Soup); 1 cup chicken broth; 2-3 chicken breasts, fully cooked and chopped/shredded (roughly 3 cups); 1 tablespoon olive oil or avocado oil; 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 – 1/4 teaspoon cayenne pepper; 2 1/2 cups shredded sharp Cheddar, divided

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Chicken Spaghetti

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

Yield: 8 servings 1x

Prep: 20 minsCook: 40 minsTotal: 1 hour

Units:

Scale:

Ingredients

1 pound whole wheat spaghetti
2 (10.75 ounce) cans condensed cream of mushroom soup (sub: Cream of Chicken Soup)
1 cup chicken broth
2–3 chicken breasts, fully cooked and chopped/shredded (roughly 3 cups)
1 tablespoon olive oil or avocado oil
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 – 1/4 teaspoon cayenne pepper
2 1/2 cups shredded sharp Cheddar, divided

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Instructions

Make It Now:

Preheat the oven to 350°F. Grease a 9×13 inch casserole dish or two 8×8 dishes with cooking spray.
Cook the pasta according to the package instructions, until al dente (slightly undercooked). Be sure to generously salt the cooking water. When the pasta is done, drain it in a colander over the sink.
While pasta is cooking, heat the oil in a large skillet over medium-high heat. When the oil is shimmery, add the bell peppers & onions and saute until they begin to soften, about 4-5 minutes. Season lightly with salt and pepper as they cook. Remove from the heat.
In a large mixing bowl, gently stir together the cooked pasta with the cream of mushroom soup, chicken broth, chopped chicken, sautéed veggies, seasoned salt, cayenne, and 1 1/2 cups of the cheese.
Place the mixture in the dish (or dishes) and top with the remaining 1 cup of cheese. (Freezing instructions begin here.)
Bake until bubbly around the edges, about 40-45 minutes. (If the cheese on top starts to get too dark, cover with foil.) Let cool slightly and serve warm. Taste and season with more salt and pepper as needed.

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.

Notes/Tips

Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves.

Cuisine: American Method: Casserole

Find it online: https://thrivinghomeblog.com/chicken-spaghetti/