Adapted from Pioneer Woman’s 2007 recipe for chicken spaghetti.
This is a perfect freezer meal!
To freeze, tip the chicken spaghetti into baking dishes or disposable foil trays, then sprinkle over the cheese, cover and freeze. I always write what it is, the date I made it and the cooking instructions on the top of the dish/tray. I usually defrost then cook as normal, but if you want to cook straight from frozen simply add on about 20 minutes to the cooking time.
*Feel free to use cooked chicken instead, if you have it. 2 to 2½ cups is about the right amount. Just omit step 2 in the recipe and add the chicken to the cooked spaghetti along with everything else.
**You could also use mushroom soup, or 1 can of chicken and 1 of mushroom. Your choice!
Suitable baking dish sizes to serve:
8 people: 9 x 13 inches (this is the size Ree suggests in her recipe for 8)
4 people: 6 x 9 inches (or equivalent)
2 people: 5.5 x 7.5 inches (or equivalent – this is the size of the disposable foil trays I used for my batch freezer meals for two!)