Freezer Friendly Chicken SpaghettiThis post may contain affiliate links. Please see my disclosure policy for more details.
Freezer cooking isn’t as hard as it sounds. As you’ll see with this Chicken Spaghetti recipe, I made enough for three meals all at one time. You’re going to love how easy this recipe is to whip up!
I don’t know about you but I love running to the freezer on a crazy day and finding a yummy meal ready to go. Mind you, it doesn’t happen too often, but it makes my heart so happy when it does!
I’m all about using my time wisely in the kitchen. If baked or grilled chicken is on the menu for the week, I’ll cook a few extra pieces and use it in recipes like this Chicken Spaghetti. This doesn’t add any additional steps for myself, and it saves me time later. It’s a win-win!
4-6 Chicken Breasts
2 1/2 – 3 cups (1 box or bag) dry spaghetti Noodles
1 can Rotel
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 cup chopped Onion (I used my frozen onions)
1/4 teaspoon Paprika
Dash of Salt and Pepper
2-8 oz bag of Shredded Cheese, divided
- Bring a large pot of water to a boil. Add chicken breasts and boil until they are cooked.
- While the chicken is cooling, boil noodles (broken into two inch pieces, if desired) in the chicken broth. Note: Do not overcook the noodles because they will be cooking again later. Reserve two cups of the broth.
- While the noodles are cooking, cube or shred the chicken.
- Drain the noodles and place them in a large bowl.
- Add chicken, Rotel, soups, onion and spices, 1 bag of cheese and reserved chicken broth. The mixture should be stirrable but not soupy.
- Divide into three 8 x 8 dishes. (We had one for dinner and put the other two in the freezer.)
- Top with 1/3 of remaining cheese and bake at 350 for 35-40 minutes.
Recipe adapted from The Pioneer Woman.
Freezing Chicken Spaghetti
Instead of baking, cover your pan(s) with cling wrap and foil (or cling wrap and lids). Label containers with baking instructions and store for up to 3 months.
Cooking Your Spaghetti
Remove cling wrap and cook covered in a 350 oven for 1 hour and 45 minutes. Top with cheese and bake uncovered for an additional 15 minutes. If you are cooking frozen spaghetti in a glass dish, place the dish in the oven while it’s pre-heating. (This will keep the glass dish from cracking.)