• Home
  • Food
  • Classic Make-Ahead Chicken Spaghetti

Classic Make-Ahead Chicken Spaghetti

0 0
Classic Make-Ahead Chicken Spaghetti

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 pound spaghetti noodles al dente
8 ounces sliced mushrooms we like fresh sliced
1 medium white onion chopped
2 ribs celery chopped
6 Tablespoons Butter
3 large Chicken Breast cubed
2 cans Cream of Mushroom Soup undiluted
1 cup Sour Cream We make ours in the Instant Pot!
2 cans Rotel Tomatoes
1 cup Chicken Broth We make ours in the instant pot!
2 cups Cheddar Cheese
2 cups Cheddar Cheese for topping
1 teaspoon Lawry's Season Salt
1/4 teaspoon Red Pepper
to taste Salt and Pepper
1 Tablespoon Olive Oil extra virgin

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Make one for dinner. Make one to freeze, or make for a crowd. This delicious recipe makes a lot and is even better the second time around.




We absolutely LOVE this recipe. This dense, rich casserole is as comforting as it is delicious. It’s also a big time kid-pleaser with no complaints from the spouses either. It takes a little time, but is well worth the effort, especially if you have a lot of people to feed or are going to a party or church pot luck dinner. We hope you try it this week, and let us know how it goes.

This recipe for Chicken Spaghetti makes a lot, so use it for family gatherings or put it into two pans, make one and freeze one.

How to Make Classic Chicken Spaghetti

Step 1:

Start by cooking your chicken in the Instant Pot.  (You can also boil the chicken or use a rotisserie chicken. We love our Instant Pot though – it’s our tool of choice, and no we are not paid to say that). Add a little salt and pepper to the chicken before hand and add 1 cup water to the bottom of the inner liner.  Put in the tray or trivet into the Instant Pot and place the chicken breast on top.  Set the Instant Pot to manual, 15 minutes making sure the nozzle is set to sealing. For faster sealing, use hot water.  Once the chicken is cooked, set it aside to cool while you chop and sautee the veggies.

NOTE: I know 6 Tablespoons of butter seems like a lot, but it adds to the moisture of the chicken spaghetti.

Step 2:

Begin sauteing the veggies. Add the butter to a large pot/pan and melt over medium low heat.  Do not burn.  Once the butter has melted, add the veggies and cook until translucent.  While the veggies are cooking, chop the chicken into bite sized pieces and add into the pot/pan once the veggies have finished cooking.  Warm completely.

Step 3:

While the chicken is warming, begin boiling the water to cook the spaghetti noodles.  Once the water boils, add the noodles and cook for about 8 minutes.

Once the noodles are underway, add the rest of the ingredients to a very large bowl and stir to combine.  Add the chicken mixture and coat completely.  Finally, add the spaghetti noodles and turn into the mixture to coat completely.

Spoon into a large 9X13 pan, or two separate smaller pans if freezing, and bake at 350 for 50 minutes.  Uncover, add cheese and bake an additional 10 minutes.  Remove from oven and let set up for 15 minutes.  Then, wait for compliments!

How to Make the Frozen, Make-Ahead Version

To make the frozen spaghetti, thaw it in the refrigerator overnight and then pop it in the oven at 350 degrees for 50 minutes.  Uncover, add cheese and cook an additional 10 minutes.  Then let set for 15 minutes and enjoy.

(Visited 839 times, 1 visits today)



Boil the spaghetti for about 8 minutes or until al dente (tender but firm).


In a large pan, melt the butter over medium heat and saute the vegetables until cooked through.


Add the cooked chicken (directions for Instant Pot above or just throw in about 3 cups frozen cubed chicken) and cook until heated through.


In a large bowl, put together the remaining ingredients reserving the 2 cups extra cheese for topping after baking.


Add the chicken and coat with mixture completely.


Drain the spaghetti in a colander–do not rinse. Add spaghetti to the bowl and coat completely.


Coat a 9X13 pan with cooking spray or butter and pour the whole mixture into the pan. Cover with foil and bake for 40 minutes at 350 degrees. Pull from oven, remove foil, sprinkle with remaining 2 cups cheese, and bake for an additional 10 minutes.


Remove from the oven and let set up for 15 minutes. Cut into squares and enjoy!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
fudge thumbprint cookies
Turtle Fudge Thumbprint Cookies
fudge thumbprint cookies
Turtle Fudge Thumbprint Cookies

Add Your Comment

Site is using a trial version of the theme. Please enter your purchase code in theme settings to activate it or purchase this wordpress theme here