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Cheesy Chicken Spaghetti Bake

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Cheesy Chicken Spaghetti Bake

Katie
The Cook
8 Servings
11 Ingredients
6 Comments

This warm and bubbly Cheesy Chicken Spaghetti Bake is sure to be a fast favorite with it's creamy sauce and subtle spice.

Read More
8 Servings
11 Ingredients
6 Comments

Ingredients

  • 16 ounces Spaghetti
  • 2 cups cook and shred Chicken, Boneless Breasts
  • 20 ounces Cream of Celery Soup
  • 2 cups Chicken Broth/Stock
  • 2 cups Cheddar Cheese #1
  • 4 ounces Mild Green Chiles, Diced, Canned
  • ¼ cups dice Onion
  • 1 teaspoon Season Salt
  • ⅛ teaspoons Cayenne Pepper
  • ¼ teaspoons Black Pepper
  • 1 cup Cheddar Cheese #2

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook spaghetti according to package directions until just al dente. Drain.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
4"x4" piece
Amount Per Serving
Calories
510
Total Fat
20g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
87mg
Sodium
1110mg
Total Carbohydrates
50g
Fiber
2g
Sugar
3g
Protein
31g
WW Freestyle
14

Categories

shellfish-free, fish-free, traditional, fall, winter, spring, egg-free

Categories

shellfish-free, fish-free, traditional, fall, winter, spring, egg-free

6 Comments

Join the discussion

  3. Everyone LOVED this. I made it about 8 months ago. Ivebeen wanting to make it again because my husband talks about still, but im pregnant and cant stand to mess with chicken. any treats to this problem?

    Reply

    1. Try substituting canned chicken. It won’t be exactly the same but would help get you a couple casseroles in the freezer while you are pregnant.

      Reply