Chicken spaghetti casserole with cream of mushroom soup

Q: Can chicken spaghetti be frozen?

Yes, absolutely! This is mainly why I make it. And its so easy! I always assemble the chicken spaghetti in disposable foil trays to the end of step 6 in my recipe below, label the trays with the cooking instructions and throw them into the freezer for those days when were in desperate need of comfort food.

This Creamy Chicken Spaghetti a great and easy to make main dish. That recipe makes great use of cooked leftover chicken, or you can buy the ready-to-eat roasted chicken at your grocery store.

Table of Contents Show

Leave a Reply
Sign Up for our Newsletter
What is chicken spaghetti made of?
Can chicken spaghetti be frozen?
How many calories are in chicken spaghetti?

I would not say this is the healthiest meal, but my grandchildren gave this recipe a thumbs ups! It seems that even the picky eaters loves this Creamy Chicken Spaghetti.

Pasta Hints and Tips and more delicious Pasta Recipes.

Course: Main Course

Cuisine: Italian

Keyword: Creamy Chicken Spaghetti Recipe

Servings: 4 to 6 servings

1 (16-ounce) package spaghetti pasta
2 (8-ounce) packages of cream cheese, room temperature and cubed
1 (10.5-ounce) can cream of mushroom soup
1 (10.5-ounce) can cream of chicken soup
1/2 cup milk
2 cups chicken, cooked then diced or shredded

Garnishment Options:

Cheese (mild, medium, or sharp), shredded
Green onions, chopped

Cook spaghetti pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
In a medium-size pot over medium heat, combine cream cheese, cream of mushroom soup, cream of chicken soup, and milk. Stirring together until blended. Stirring constantly, cook until sauce just starts to boil. Taste and add salt and pepper to taste. Remove from heat.
Pour the prepared sauce and diced cooked chicken into the pasta pot and mix everything together.
To serve, top with shredded cheese and green onions for garnishment and enjoy.
Makes 4 to 6 servings.

The cast of characters: 1 "Cut Up Fryer" (Basically, one chicken that’s been cut into pieces); Thin Spaghetti, Cream of Mushroom soup; onion; green pepper; pimentos, sharp cheddar cheese, Lawry’s Seasoned Salt, cayenne pepper, salt, pepper. This is basic stuff, folks!

First, fill a pot with water…

And put it on the stove to boil.

Rinse the chicken thoroughly with cold water…

Piece by piece.

Set the chicken aside, and wash your hands with soap so you won’t get salmonella poisoning.

I’m not really a manic hand washer until I get in the kitchen…and then I’m a freak.

Throw the chicken into the pot…

And bring to a rolling boil. Boil for a few minutes, then turn heat to medium-low and simmer for a good 30-45 minutes.

To dice the green pepper, cut off the top…

Then cut off the bottom…

And yes, I know I’m not a hand model, so quit cracking jokes.

Then rotate it 90 degrees and cut it down the middle.

Remove the seeds and other junk from the inside, then slice into very thin matchsticks.

Quit making fun of my hands, I said. I work hard out here on the ranch!

Rotate the matchsticks 90 degrees, then slice across them to create a fine dice.

To dice the onion finely, cut the onion in half from top to bottom, then lay each half on its side and make several vertical slices.

Then rotate the onion 90 degrees and cut downward to dice.

Drain a 4 oz jar of pimentos.

If they came diced, that’s great. If they came "sliced," just dice them up a bit.

Next, break the thin spaghetti into 2-inch pieces until you have around 2 1/2 to 3 cups. (This looks like more because I threw them in haphazardly, like I do everything else. But if you’re careful and keep the spaghetti nice and packed, it should be around 2 1/2 – 3 cups, uncooked.)

Next, take the cooked chicken pieces out of the pot. Turn heat to high.

Then dip a measuring cup into the pot and retrieve 2 cups of broth. (Don’t burn yourself!)

Now dump the spaghetti pieces into the boiling chicken broth to cook.

Allow the spaghetti to cook for several minutes, until very al dente (or, until it still has a nice "bite" to it.) You do NOT want to overcook the spaghetti, as you’ll be baking the dish again later.

When it’s ready, drain the spaghetti and set aside.

Now for my favorite part: picking the chicken meat off the bones! Make sure the chicken is cool enough to work with, then just start picking away!

It’s kind of like a treasure hunt, seeing how much meat you can find. It’s also a very messy job, but cooking chicken meat this way is a great skill to have. For this recipe, you need 2 cups (packed) of cooked chicken. And hey, I even throw in a few small pieces of skin for flavor. Don’t tell the Surgeon General.

If you have some left over, you can make a little chicken salad tomorrow. Or you can season it with taco seasoning and make chicken tacos or chicken quesadillas or chicken nachos! Or you can just eat it right now because you’re hungry. I won’t judge you.

Note: You can use any cut of chicken you like. I like the whole fryer because it gives you a mixture of dark and light meat, but if you’d like to do just breasts, that would work just fine! Also, if you have cooked chicken from another source (leftovers, etc), that’s fine too; just be sure to add a small amount of canned chicken broth to the water before you boil the spaghetti. (Not too much, though, or the dish will be too salty.)

Now, place the cooked spaghetti into a large mixing bowl.

Add the chicken…

And 2 cans of Cream of Mushroom soup.

Sometimes I like to use Cream of Chicken & Mushroom soup. You can do one of each, or pick one. They both work beautifully.

Now add the diced green pepper, onion, and pimentos…

And 2 cups grated sharp cheddar cheese. Sometimes I grate my own; sometimes I just use this wonderfully convenient stuff.

Now add 1 teaspoon Lawry’s Seasoned Salt…

A generous sprinkling of black pepper (fresh ground is great, too)…

And 1/8 to 1/4 teaspoon Cayenne Pepper, but only if you like a little spiciness in your food. I add Cayenne because I think it makes the dish a little more interesting, but it’s also good without it. 1/4 teaspoon is good for Marlboro Man, but a little spicy for the kids. 1/8 teaspoon is a good compromise. If you don’t have kids and you like to live dangerously, go ahead and up the quantity all you want.

Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I usually stop just short of using the full two cups.

Stir thoroughly, then take a bite and check your seasonings. Add a little salt if needed, a little more pepper, and maybe a little more Cayenne if you didn’t have enough Chutzpa the first time around. Make sure it’s seasoned enough!

Place mixture into a casserole pan. Any shape will do.

And top with an additional 1 cup of grated sharp cheddar.

Yum, yum! At this point, you can cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking. Or, if your family is salivating and rending their garments in hunger and agony, go ahead and bake it at 350 degrees for 35 to 45 minutes until hot & bubbly.

And here’s what you’ll have:

This really is one of the all-time greatest "make before" comfort foods. Our cowboys LOVE this dish. Marlboro Man loves this dish. My kids love this dish. Therefore, I love this dish.

I know you will, too!

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

What is chicken spaghetti made of?

Classic Chicken Spaghetti is made up of, you guessed it, chicken and spaghetti. Both are cooked, then tossed together with a cheesy cream sauce. Often, peppers and onions are added and chili powder and paprika give a bit of heat and smoky flavor in this ultimate comfort food.

Can chicken spaghetti be frozen?

Yes, absolutely! This is mainly why I make it. And it's so easy! I always assemble the chicken spaghetti in disposable foil trays to the end of step 6 in my recipe below, label the trays with the cooking instructions and throw them into the freezer for those days when we're in desperate need of comfort food.