Chicken Spaghetti

IMG_2725

It’s a busy time of year so I figured for my final post of 2018 I’d share one of my favorite make-ahead, enjoy-now or freeze-for-later meals!

Who doesn’t love a good chicken spaghetti, right? It screams comfort food.  Will and I have a difference of opinion on mix-ins or toppings for this one as he, for some strange reason unbeknownst to me, does not enjoy mushrooms and black olives.  So, you’ll see in the recipe how we navigate that craziness 😉

This recipe makes a healthy amount, so I typically bake one smaller dish for dinner and pack another up in a foil pan to freeze for later.  In this case, we even loaded up some small foil loaf pans to freeze for grab-and-go lunch options.  I love having this recipe, in large or small amounts, on hand!

I hope that you have enjoyed the recipes I’ve shared throughout 2018.  I’d love to hear if you have made one or two, how you enjoyed them and what you would like to see into 2019!  For now – sending you best wishes and many blessings this Christmas season and into the New Year!

-Lindsey


Chicken Spaghetti

  • 1 ½ -2 lbs chicken, boiled & shredded -or- 1 rotisserie chicken, shredded
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced (optional)
  • 2-3 cloves garlic, minced
  • 8 oz Velveeta, diced
  • 8 oz cream cheese, diced/softened
  • 2 cans “cream of” soup – use chicken, celery, mushroom; mix & match
  • 1 can Rotel
  • 1 small can black olives
  • 1 small can mushrooms
  • 16 oz spaghetti

Preheat your oven to 350.

To start, you can make this recipe even easier by using a store-bought rotisserie chicken, I’ve done that often.  This time however, I picked up a whole chicken when they were on special and boiled it before starting the spaghetti.  If you boil your chicken, simply cover the bird with water and then add whatever veggies and seasonings feel right!  This time, I tossed in a couple carrots, one onion quartered up, a couple bay leaves and some thyme, a bit of parsley left from another recipe, freshly ground black pepper and caldo de pollo.  Whatever you do, add in some caldo de pollo – or in other words, chicken bullion.  It will add a boost of flavor to your stock and we’re going to use that stock later down the road.  So heads up – save the stock!

Once cooked, pick and shred the chicken.  Remember – save the stock!

You can use a variety of peppers here – I like the colorful assortment here of poblano and small sweet red, yellow and orange bell peppers.  Dice them up along with an onion and a few cloves of garlic.  Saute the veggies until they are soft, seasoning with salt and pepper.

If you have a family of mushroom-loving people, add the mushrooms in with the veggies and let them cook a couple minutes as the veggies soften.  Since we are a house divided, I hold off on the mushrooms right here.

IMG_2697

As the veggies are cooking, cook the spaghetti to al dente – just so it has a little bit left to it as it will cook a little more as the dish bakes. If you boiled your chicken, strain the veggies and herbs out of the stock and then boil the spaghetti in the stock rather than plain water so the pasta takes in that delicious chicken flavor.  If you are using rotisserie chicken, add a little caldo de pollo (bullion) to the water when it comes up to boil.  This is your chance to flavor the pasta itself.  Important:  when you drain the spaghetti, reserve about a cup of the pasta water/stock.  We’re putting that stock to use today!

In a large bowl, combine the two cream soups, Rotel, olives, Velveeta and cream cheese.  If you are an H-E-B shopper, there is store brand cream of poblano soup that works very nicely here!  For the Velveeta, you can cube up a brick or, as you see below, the shreds work nicely as well.  You do want to be sure the cream cheese if softened so it stirs in nicely.  Give the mix a taste and season with salt and pepper, if needed. Again, I skip the olives here…

To the large bowl, add the shredded chicken and the cooked veggies.  Give it a really good stir so the warm veggies starts to melt and combine all the cheeses.

Add the cooked spaghetti and stir well again.  This mixture will be thick – add that reserved pasta water/stock a little at a time until you get the consistency you are after. You want it to be well mixed and that water/stock will help to get all the yummy cheese mixture coating every noodle.

IMG_2708

Spray either one 9×13 baking dish or two small dished with nonstick spray and fill ’em up! Here’s where my mushrooms and olives come into play – they go on top of “my half” 😉

For the baking dishes – cover with foil and bake for 45 minutes.

For the freezing dishes – let cool completely and cover with plastic wrap and foil. Freeze until ready to enjoy!

IMG_2722

Don’t worry – Will totally missed all the olives and mushrooms in the above picture.  😉

What’s your favorite comfort meal and/or freezer meal?  Let me know what you think!


Full Recipe

Chicken Spaghetti

  • 1 ½ -2 lbs chicken, boiled & shredded -or- 1 rotisserie chicken, shredded
  • 1 onion, chopped
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced (optional)
  • 2-3 cloves garlic, minced
  • 8 oz Velveeta, diced
  • 8 oz cream cheese, diced/softened
  • 2 cans “cream of” soup – use chicken, celery, mushroom; mix & match
  • 1 can Rotel
  • 1 small can black olives
  • 1 small can mushrooms
  • 16 oz spaghetti

*If you boil the chicken, save the stock to boil the spaghetti in

Preheat oven to 350.

Saute onions, bell pepper, poblano pepper and garlic until soft.

Add the mushrooms and saute a few minutes.

Boil spaghetti (in stock, if available) and cook to al dente.

Reserve about a cup of the pasta water/stock after cooking.

In a large bowl, combine cream soups, Rotel, olives, Velveeta and cream cheese.

Season to taste with s&p.

Stir in shredded chicken and onion mixture.

Add cooked spaghetti to chicken mixture.

Mix well as the cheeses melt.

Add reserved pasta water/stock as need to desired consistency – up to 1 cup.

Grease a large baking dish (or two small pans) with non-stick spray.

Pour chicken spaghetti into dish(es) and cover with foil.

Bake for 45 minutes.

If freezing:  Let cool completely, cover pan with plastic wrap and foil and freeze.  Bake, from frozen, covered with just foil, at 350 for 45-60 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s