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Sunday, January 4, 2009

Cheddar Chicken Spaghetti from Mags

1 (7 ounce) package spaghetti, broken
2 cups cubed, cooked chicken
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon diced pimientos
1/4 teaspoon salt
1/4 teaspoon pepper

Optional Add-ins:
garlic powder
Parmesan cheese
Italian seasoning

Cook spaghetti according to package directions. Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese.

Serving Day:
Thaw completely. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.

Recipe originally from .


  1. We enjoyed this meal. It had good flavor.

  2. Everyone ate it and grown-ups had more than one helping! (We loved it) One kid (the anti-lasangna-type-one) ate just what was required of him but no big complaints... :)

  3. We all realy enjoyed this meal. It did have a good flavor.

  4. Very delicious. One commenter said "lots of cheese". This tasted great and had a little leftovers for lunch.