Creamy Chicken Spaghetti Freezer Meal

Creamy Chicken Spaghetti Freezer Meal

My favorite meal of all time is chicken spaghetti! It is comfort food for me: creamy, cheesy pasta and chicken. Yummy! But not all chicken spaghetti’s are created equal. Some people put onions and celery in theirs. It is an easy meal to fix up on the weekend for the freezer. Then, just heat and eat! My recipe for chicken spaghetti makes 2 pans that will each serve 4-6 people.

Ingredients Creamy Chicken Spaghetti Freezer Meal | whine and dancing blog | An easy, freezer meal, this chicken spaghetti recipe makes 2 pans. Eat one for dinner tonight and freeze one for a busy week night!

2 lb cooked chicken, diced small
1 box spaghetti noodles, cooked
1 cup of spaghetti sauce
1 can of cream of mushroom soup
1 can of cream of chicken soup
4 cups shredded cheese (I used 2 cups of cheddar and 2 cups of parmesan)
1/2 – 1 cup of water (I reserved the water from boiling the spaghetti)

Directions

1. In a bowl, combine soups and half of cheese. {I used 1 cup of parmesan and 1 cup of cheddar.}

Creamy Chicken Spaghetti Freezer Meal | whine and dancing blog | An easy, freezer meal, this chicken spaghetti recipe makes 2 pans. Eat one for dinner tonight and freeze one for a busy week night!

2. Spray 2 oven safe pans with cooking spray. Split cooked spaghetti and chicken evenly into each pan. Add half of the soup mixture to each pan. Mix spaghetti, chicken and soup mixture in pan. Add enough reserved liquid (or water) to make the mixture soupy.

Creamy Chicken Spaghetti Freezer Meal | whine and dancing blog | An easy, freezer meal, this chicken spaghetti recipe makes 2 pans. Eat one for dinner tonight and freeze one for a busy week night!

3. Top with remaining cheese, half in each pan. {I put 1/2 cup of remaining parmesan and 1/2 cup of remaining cheddar in each pan.} Cover each pan with foil. You can freeze one or both pans.

Creamy Chicken Spaghetti Freezer Meal | whine and dancing blog | An easy, freezer meal, this chicken spaghetti recipe makes 2 pans. Eat one for dinner tonight and freeze one for a busy week night!

4. From thawed: Bake at 350 for 25 min covered. Remove the cover and bake another 5-10 minutes.
From frozen: Bake at 350 for 90 min covered. Remove cover and bake another 5-10 minutes.

Creamy Chicken Spaghetti Freezer Meal | whine and dancing blog | An easy, freezer meal, this chicken spaghetti recipe makes 2 pans. Eat one for dinner tonight and freeze one for a busy week night!

Chicken Spaghetti
 
Prep time
Cook time
Total time
 
Recipe type: Dinner
Cuisine: American
Serves: 8-12
Ingredients
  • 1 lb cooked chicken, diced into 1" cubes
  • 1 box spaghetti noodles, cooked
  • 1 cup of spaghetti sauce
  • 1 can of cream of mushroom soup
  • 1 can of cream of chicken soup
  • 4 cups shredded cheese (I used 2 cups of cheddar and 2 cups of parmesan)
  • ½ - 1 cup of water (I reserved the water from boiling the spaghetti)
Instructions
  1. In a bowl, combine soups and half of cheese. {I used 1 cup of parmesan and 1 cup of cheddar.}
  2. Spray 2 oven safe pans with cooking spray. Split cooked spaghetti and chicken evenly into each pan.
  3. Add half of the soup mixture to each pan. Mix spaghetti, chicken and soup mixture in pan.
  4. Top with remaining cheese, half in each pan. {I put ½ cup of remaining parmesan and ½ cup of remaining cheddar in each pan. Cover each pan with foil. You can freeze one or both pans.
  5. From thawed: Bake at 350 for 25 min covered. Bake another 5-10 min uncovered. From frozen: Bake at 350 for 90 min covered. Remove cover and bake another 5-10 min.
Tips
- If you or your family do not like cream of mushroom soup, you can substitute with another can of cream of chicken.
- For my husband (who doesn't like tomato sauce), I have to leave out the tomato sauce and add more liquid. I actually just end up making him his own separate pan of chicken spaghetti without the ingredients he doesn't like.

 

2 Comments

  • Reply

    Ericka

    March 25

    Homemade, simple cream of chicken recipe from a friend of mine.

    1 can equivalent (thick like the can, add liquid as recipes need):
    Cream Base
    2 tablespoons of cream cheese with 8 ounces of milk or cream.
    Stir over low heat until smooth.

    Mushroom
    Sauté 1 cup diced mushrooms in 1 tbs butter until soft, salt, pepper, tarragon to taste.
    Blend with cream base.

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