April 25, 2017

Chicken Spaghetti

Dax and the boys went on and on last night about how much they loved this dish.  They kept asking if I’d made it before, and if we could have it all the time, and Nolan, of course, wanted to know the ingredients.  To answer their questions:  Yes, I’ve made it before, but this is the first time I made my own original version of it.  Yes, we can have it more often, especially in the cold, winter months.

The recipe below is very versatile and forgiving.  Sometimes I have made it exactly as listed below.  The other night, I made two batches, one for our dinner and the other to freeze, and I used half the soup and a little less chicken.  I added a little milk to the soup mix to make sure it wasn’t dry and it turned out very similar to the version with more soup, but no milk.

So there’s some wiggle room.  You could even use less cheese if you wish….but who would do that!?!  😉

This recipe freezes and reheats well.

Hope you enjoy!


Comments

  1. Keedra taught me to make this and it is wonderful.

  2. Kedra, my goodness can’t even spell my own daughter’s name.

  3. Sue, I don’t know why it took me all these years to try it, but I am glad I did! You’re right! It’s good! 🙂

  4. Wendy Wofford says:

    I just made this. It is wonderful!! Jake loved it! He said it reminded him of chicken enchiladas that his nanny made for him when he was little.

  5. Yay, Wendy!! So glad you guys enjoyed!!!

  6. My family told me I out did my self tonight for supper…. Thanks 🙂

  7. Can’t believe you have 8 boys and write this fabulous blog! And you look about 28! Just started reading it. This looks like a great meal for new moms, and great that you can freeze it!

  8. Will totally be making this later in the week…thank you for the recipe

  9. Brandy, How many chicken breasts do you use for this? I’m planning on making it for supper but I want it to have the right ratio of chicken/tomatoes! 🙂

    • Last time I made it, I only used three (large) chicken breasts per pan, and it turned out great. It’s one of those things…you can use more or less and not mess it up too much. 🙂

  10. I just recently found your blog. Very nice! How much is in a package of chicken? We raise our own and am wondering about how much I should use. Thanks

  11. Tried this tonight… yum!!! Ultimate comfort food! Thanks =)

  12. How large is the can of tomatoes you used? I can’t wait to make this!

  13. If I made this to freeze for a new mom, what cooking instructions would I label it with? I’m new to freezer cooking and am not sure how you heat items up from the freezer. Thanks!

    • Hi Kelly! If placed in oven frozen, it would take up to two hours to bake covered with foil. If thawed, about an hour. Keep covered in foil til done, then remove foil and bake for a few more minutes to brown top if desired. 🙂

  14. Do I put it in the freezer uncooked? or cook it first, let cool, then freeze? I know it seems like a no brainer but i’ve never done this before. Thank you

  15. I am not a big fan of the cream of chicken/mushroom soups…too many unknowns in those (for me). Is there a substitute to use? Thanks!

  16. I am thinking of making this for a freezer meal exchange with my friends. How many people does one pan serve?

  17. What do you do with the other half of the tomatoes? The ingredients call for a can of tomatoes, but the instructions say to use only half with juice. Also, approx. how long should I cook it once it’s in the oven? Thanks! Looks and sounds great. I can’t wait to try it.

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