Chicken Spaghetti Casserole Recipe
Creamy mushroom sauce over cheesy chicken and noodles makes a comforting dinner recipe that is also freezer friendly!
Servings 8 servings
Calories 519kcal
Ingredients
- 1 pound spaghetti noodles
- Two 10 and 3/4-ounce cans cream of mushroom soup
- 1 14 oz can chicken broth
- 2 –3 chicken breasts fully cooked and chopped or shredded (roughly 3 cups)
- ½ Cup(s) finely diced green bell pepper
- ½ Cup(s) finely diced red bell pepper
- 1 small or medium onion finely diced
- 1 Tablespoon of minced garlic
- 1 Tablespoon of Olive Oil
- 1 teaspoon seasoned salt
- ⅛ to ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 2 ½ Cup(s) shredded sharp Cheddar divided
Instructions
- Preheat oven to 350°F.
- Prep a 9×13 inch casserole dish with cooking spray.
- Cook the noodles according to the package instructions, until al dente (slightly undercooked). When the pasta is done, drain it well.
- While spaghetti is cooking, saute the bell peppers, garlic, & onions in a tablespoon of olive oil until the onions become translucent (about 5 minutes.)
- In a large mixing bowl, stir together the cooked noodles, cream of mushroom soup, chicken broth, chicken, sauteed veggies, seasoned salt, cayenne, and 1 1/2 cups of the cheese.
- Sprinkle it all with salt and pepper, to your preference.
- Spoon the mixture in the casserole dish and top with the remaining 1 cup of cheese.
- Bake at 350°F for about 40 to 45 minutes, until bubbly around the edges and the center reaches 165°F on a food thermometer. If the cheese starts to brown too much, loosely cover the pan with foil.
Notes
Freeze before baking: Assemble the casserole in a freezer-safe 9 × 13-inch pan using cooked chicken and al dente spaghetti. Top with the remaining cheese. Chill promptly in the refrigerator, then wrap tightly, label and freeze.
Thaw and bake: Thaw the casserole completely in the refrigerator. Start the night before you plan to bake it and allow more time if the center is still frozen. Remove the freezer wrapping, then bake at 350°F until the center reaches 165°F. Start checking at 40 to 45 minutes; a cold casserole may need longer.
Nutrition
Calories: 519kcal | Carbohydrates: 50g | Protein: 36g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 85mg | Sodium: 1290mg | Potassium: 457mg | Fiber: 3g | Sugar: 3g | Vitamin A: 705IU | Vitamin C: 21mg | Calcium: 283mg | Iron: 2mg
