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Chicken spaghetti in a white baking dish.

Chicken Spaghetti

This freezer-friendly Chicken Spaghetti recipe will keep your family coming back for more deliciousness. 
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Yield: 8 servings
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
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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 onion (finely diced)
  • 1 teaspoon seasoned salt (such as Lawry's Seasoned Salt or use this DIY recipe)
  • 1/8 teaspoon cayenne pepper
  • 2 1/2 cups shredded sharp Cheddar (divided)

Instructions
 

  1. Preheat the oven to 350°F. Grease a 9x13 inch casserole dish or two 8x8 dishes with cooking spray.
  2. 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.
  3. 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.
  4. 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. 
  5. Place the mixture in the dish (or dishes) and top with the remaining 1 cup of cheese.
  6. 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.

Freezer Instructions

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 using one of these safe mthods for thawing. 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. 

Nutrition

Calories: 433 kcal (22%) | Carbohydrates: 46 g (15%) | Protein: 29 g (58%) | Fat: 16 g (25%) | Cholesterol: 72 mg (24%) | Sodium: 704 mg (31%) | Fiber: 1 g (4%) | Sugar: 1 g (1%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner