CHEESY CHICKEN SPAGHETTI SQUASH CASSEROLE (FREEZER MEAL)
This Cheesy Chicken Spaghetti Squash Casserole is creamy, savory, comforting, and SO easy to make for dinner tonight. It's also perfect to make in bulk and freeze for later! (Gluten-Free)
Provided by Christine McMichael
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cut the spaghetti squash in half lengthwise, then remove the seeds.
- Fill a baking pan with a 1/4" layer of water and place each spaghetti squash half face down.
- Oil a second baking pan and place the chicken breasts on there to bake.
- Bake the spaghetti squash and chicken breasts at the same time for 40-45 minutes (or until the spaghetti squash is soft and the chicken breasts are fully cooked).
- While the squash and chicken are baking, prepare the remaining ingredients.
- Once the squash and chicken are done, shred or dice the chicken into small pieces.
- With a fork, remove the "spaghetti" from the squash.
- Combine everything (except for cheese) and mix into a casserole dish.
- Top the casserole with cheese.
- Bake 15-20 minutes, or until everything is hot and the cheese has melted.
- Serve and enjoy or freeze for later!
Nutrition Facts : Calories 153 kcal, ServingSize 1 serving
SPAGHETTI SQUASH CASSEROLE WITH CHICKEN
Get the cheesy goodness of baked spaghetti without the carbs in this spaghetti squash casserole with chicken!
Provided by MCabrera75
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
- Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
- While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
- Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
- Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.
Nutrition Facts : Calories 349 calories, Carbohydrate 27.2 g, Cholesterol 57.8 mg, Fat 15.4 g, Fiber 4.6 g, Protein 26.1 g, SaturatedFat 5.8 g, Sodium 890.2 mg, Sugar 11.9 g
CHEESY CHICKEN SPAGHETTI CASSEROLE
Make and share this Cheesy Chicken Spaghetti Casserole recipe from Food.com.
Provided by LizCl
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine cooked spaghetti, mushrooms, chicken, soup, butter, milk, pepper and 1 cup cheese.
- Mix well and put into a 2 quart casserole dish.
- Top with remaining 1/2 cup cheese.
- Bake at 350 degrees for 30 minutes.
CHEESY CHICKEN SPAGHETTI CASSEROLE
This is such a yummily scrumptious cheesy casserole dish! Perfect for busy weeknight or weekend meals, and any leftovers freeze/reheat well for future meals. Take this casserole along for your next office or backyard get together, and be prepared for recipe requests. ENJOY!! :)
Provided by BecR2400
Categories European
Time 45m
Yield 1 casserole, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Generously butter a casserole dish; now place a few tablespoonfuls of spaghetti sauce into dish and spread evenly across base.
- In a saucepan over medium heat stir together the remaining spaghetti sauce, undrained tomatoes, red wine, Italian seasonings, and frozen baby spinach; cook until hot and bubbly.
- Add the shredded cooked chicken breast into the sauce mixture and heat through (add about 1/2 to 1 cup of water, if sauce mixture seems too thick).
- Turn off the heat; stir about half of the shredded cheddar cheese (1 cup) into the sauce mixture, stirring well to combine.
- Into the prepared casserole dish evenly spread the freshly cooked spaghetti noodles, and top with sauce mixture taking care to spread evenly over noodles to coat.
- Sprinkle evenly with Parmesan and remaining cheddar cheese.
- Bake in preheated 350F degree oven for 30 minutes, until casserole is hot and cheese is melted. Remove from oven and let cool for about 15 minutes before serving. Good served with a sprinkling of chopped fresh parsley.
Nutrition Facts : Calories 350.7, Fat 11.6, SaturatedFat 6.4, Cholesterol 44.4, Sodium 364.7, Carbohydrate 41.3, Fiber 2.9, Sugar 5.8, Protein 18.4
CHEESY CHICKEN AND SQUASH CASSEROLE
Leftover chicken combines with yellow squash, onions, and a tasty cheese sauce in this comforting casserole. My son is not really fond of squash, but the aromas of the well seasoned sauce caught his interest, and he enjoyed his dinner. A crusty bread and a tossed salad will complete your menu.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.
- Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside.
- Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, stirring constantly. Cook and stir until sauce thickens, 4 to 5 minutes.
- Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into the egg yolks, stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper.
- Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.
- Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole.
- Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 21.7 g, Cholesterol 153.3 mg, Fat 24.4 g, Fiber 3.1 g, Protein 24.1 g, SaturatedFat 12.3 g, Sodium 445.3 mg, Sugar 7.9 g
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