Chicken Spaghetti Casserole Recipe
Creamy mushroom sauce over cheesy chicken and noodles makes a comforting dinner recipe that is also freezer friendly!
Servings 6 -8
Calories 1011kcal
Equipment
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 until bubbly around the edges, about 40-45 minutes. (If the cheese on top starts to get too dark, cover with foil.)
Notes
Freeze For Later: Follow steps 1-7 (do not bake). Cover the casserole dish with a few layers of plastic wrap and foil. Squeeze out any excess air and freeze.
Prepare From Frozen: Thaw overnight in your refrigerator. Then, follow step 8 - check it before turning your oven off! If the center was still slightly frozen, you may need to add 10-20 minutes to your cooking time. Make sure to cover the edges if they start browning.
Nutrition
Serving: 1g | Calories: 1011kcal | Carbohydrates: 25g | Protein: 129g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 364mg | Sodium: 1249mg | Fiber: 1g | Sugar: 2g
