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Cheesy Chicken Spaghetti Bake

Cheesy Chicken Spaghetti Bake


Katie @ Onceamonthmeals.com


  • 16 ounces spaghetti noodles
  • 2 cups chicken, cooked and diced
  • 20 ounces cream of celery soup
  • 2 cups shredded cheddar cheese #1
  • 4 ounces diced green chiles
  • 0.25 cups onion, diced
  • 2 cups chicken broth
  • 1 teaspoon seasoned salt
  • 0.125 teaspoon cayenne pepper
  • 0.25 teaspoon pepper
  • 1 cup shredded cheddar cheese #2


Cook spaghetti according to package directions until just al dente. Drain. In a large bowl, combine spaghetti, chicken, soup, cheese #1, green chiles, onion, broth, seasoned salt, cayenne, and pepper. Stir well. Pour mixture into two 8×8 baking pans, then top with cheddar cheese #2. Bake at 350 for 45 minutes.

Freezing Directions:

Assemble spaghetti mixture as indicated above in 8×8 foil baking pans. Cover tightly with foil, label and freeze. TO SERVE: Thaw. Bake at 350 for 45 minutes.

Servings:  8

**conversion chart image provided by Erik Spiekermann

4 Responses to “Cheesy Chicken Spaghetti Bake”

  1. [...] Saturday:  Chicken Spaghetti Bake [...]

  2. Lauren Acquaviva says:

    yum yum yum! even my pickiest eater ate this right up!

  3. Celeste Williams says:

    I don’t know how to add this to my custom menu…

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