Chicken Spaghetti Oamc
Elevate your weeknight dinner game with this comforting Chicken Spaghetti OAMC (Once-A-Month Cooking)—a creamy, cheesy casserole that's perfect for meal prep or freezer cooking. Packed with a hearty mix of tender shredded chicken, al dente spaghetti, and a rich sauce made from cream of chicken and mushroom soups, this dish gets an extra pop of flavor from diced green bell peppers, onions, and zesty tomatoes with green chilies. Tossed with melty cheddar cheese and baked to bubbly perfection, this one-pan wonder is an easy make-ahead recipe that serves up to 8, making it ideal for family dinners or batch cooking. Whether enjoyed fresh out of the oven or reheated for a no-fuss meal, this freezer-friendly chicken spaghetti is comfort food at its finest.
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Recipe Information
Ingredients
- 16 oz Spaghetti
- 4 cups Cooked chicken, shredded or diced
- 2 cans Cream of chicken soup
- 1 can Cream of mushroom soup
- 1 cup Chicken broth
- 3 cups Shredded cheddar cheese
- 1 cup Diced green bell pepper
- 1 cup Diced onion
- 1 can Diced canned tomatoes with green chilies (e.g., Rotel), drained
- 2 tbsp Butter
- 1 tsp Salt
- 1 tsp Black pepper
- 0.5 tsp Garlic powder
Instructions
Preheat your oven to 350°F (175°C). If you are freezing the meal for later, skip preheating.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add the diced green bell pepper and onion, sautéing until softened, about 5 minutes.
In a large mixing bowl, combine the cooked chicken, cream of chicken soup, cream of mushroom soup, chicken broth, 2 cups of shredded cheddar cheese, sautéed vegetables, drained diced tomatoes with green chilies, salt, black pepper, and garlic powder.
Add the cooked spaghetti to the mixture and stir well to combine, ensuring the sauce coats all the ingredients evenly.
If baking immediately, transfer the mixture into a greased 9x13-inch casserole dish. If freezing, divide the mixture into freezer-safe containers suitable for your serving needs.
For immediate use, sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden on top.
If freezing, omit the cheese topping, cover containers tightly with freezer-safe lids, and label them. When ready to bake, thaw overnight in the refrigerator, then follow the baking instructions above (adding the cheese topping before baking).
Serve warm and enjoy this comforting, cheesy chicken spaghetti!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 28.9 g | 10% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.9 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 403 mg | 31% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
