This make-ahead chicken spaghetti casserole is perfect for stashing in your freezer for a busy night. Split the dish into two 8x8-in pans for a small serving dinner or easy side dish.
PREP TIME 5 minutesminutes
COOK TIME 50 minutesminutes
TOTAL TIME 55 minutesminutes
YIELD 8servings
Ingredients
2cupsof shredded rotisserie chicken
2(10.75 oz.) cans cream of chicken soup
2(7 oz.) can Mexicorn
1onionchopped
1tablespoonolive oil
1(16 oz.) box thin spaghetti
1(8 oz.) bag of shredded cheddar cheese
Heavy sprinkle of your favorite seasoned salt
A pinch of cayenne pepper
Instructions
Set a large pot of water to boil. Cook the spaghetti for half the time it says on the package, drain and set aside.
In a small sauté pan, heat the olive oil over medium-high heat. Sautee the chopped onions until translucent and tender.
In a large mixing bowl, combine the pasta, onions, corn, and soup until everything is evenly coated.
Distribute the noodles evenly into 2 8x8-inch or 1 9 x 13-inch baking pan. Shred the chicken and toss it into the noodle mixture using your hands. A spoon doesn’t mix it in well enough. I just kind of use my fingers to get it spread in evenly.
Lightly sprinkle with seasoned salt.
To Make Ahead and Freeze:
Wrap tightly with tin foil and store. When it is time to bake, preheat your oven to 375°F. Bake for 35 minutes and then uncover it. Sprinkle with cheddar cheese and continue to bake until hot and bubbly and the cheese has melted. Another 25 minutes or so.
To Bake Right Away:
Bake at 350°F for 20 minutes. Cover with shredded cheese and continue to bake another 25 minutes until hot and bubbly and the cheese has melted.