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Baked CHICKEN SPAGHETTI Tonight's Dinner or Freezer Meal
Oct 9, 2025
Baked CHICKEN SPAGHETTI Tonight's Dinner or Freezer Meal TODAY'S RECIPE https://catherinesplates.com/chicken-spaghetti-bake/ #rotisseriechicken #catherinesplates #spaghetti
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0:01
Welcome back everyone to Katherine's
0:02
Plates where it's simply delicious. I'm
0:05
going to take one of my favorites. It's
0:07
an old recipe of mine called spaghetti
0:10
chicken bake and we are going to turn
0:13
this into freezer meals. I'm going to
0:16
use small pans right here. This will be
0:19
for my children,
0:22
Joseph and Rihanna, who moved out of our
0:24
house over a year ago. Got their own
0:27
place, and they share the rent and
0:30
everything. They have a roommate helping
0:32
with that also. So, oh y'all, they need
0:35
some food.
0:38
And I try to make something big and then
0:41
Thomas and I will eat a little portion
0:42
of it and then give them the rest. But
0:45
I'm going to try to put these into
0:47
freezer size containers here. These are
0:50
8 by8s. But this whole recipe can be fit
0:53
into a 9 by13 if you want to make the
0:55
whole thing in one container. All right,
0:58
you guys. Chicken spaghetti bake is so
1:01
easy. The first thing we're going to do
1:02
is cook up the spaghetti.
1:06
I have 16 oz of just regular spaghetti.
1:11
Now, I put my lid onto my pot of water
1:14
to bring it to a boil faster.
1:18
And then we'll just get this ready. Now,
1:20
I like to salt my water. Give the
1:22
spaghetti a nice flavor.
1:26
About half a tablespoon.
1:30
Now, Rihanna uses my cookbooks a lot
1:32
over there, which makes me happy. But we
1:35
try to help them cuz, you know,
1:37
groceries are very expensive. And I
1:39
think they're getting more expensive.
1:44
All right, so we're going to put this in
1:48
and we'll stir that around for about 1
1:49
minute. It'll keep it from sticking.
1:52
We're going to cook this until all dente
1:55
cuz it will finish cooking
1:58
in the oven.
2:06
Okay, this will cook for about 11 to 12
2:08
minutes and then we'll drain it
2:10
completely. Make sure you stir it every
2:12
so often.
2:16
That way you don't have big clumps of
2:17
spaghetti.
2:21
Now, generally bakes or casserles are
2:24
full meals. So, we got to get some
2:26
veggies in there for the kids, right?
2:30
because they probably won't eat this
2:31
with a veggie.
2:33
So, I've got a red bell pepper because
2:36
it'll give it some color.
2:40
And
2:42
you can also use the roasted red bell
2:45
peppers in the jar, which will give it
2:48
more flavor, but I had this on hand.
2:52
So, I just took off the four sides. I've
2:54
already washed the peppers
2:57
and we'll just dice them up very small
3:00
because they're going to cook in the
3:02
oven. I'm not going to sauté these down.
3:05
This is a surprise for them
3:08
and they'll be super happy cuz once I
3:10
make it, cool it down and get it into
3:12
the containers,
3:14
Thomas and I will take it over to them
3:15
and drop it off.
3:18
As we have a few errands to run, we can
3:19
do that. All right, that's the red one.
3:22
I'm going to do the green one. And we're
3:24
also going to dice up a yellow onion.
3:27
The more stuff you put in it, the more
3:30
it bulks it up and you can get more out
3:32
of it.
3:34
That's my philosophy.
3:37
And if you're asking, this is not low
3:38
carb. This is a freezer meal for our
3:43
kids.
3:45
All right, we're going to do the green
3:46
one. Keep an eye on your spaghetti and
3:49
make sure you stir it every so often.
3:53
bell peppers will give it a nice color
3:56
and some nutrients in there.
4:03
They won't even know. Well, they'll
4:05
know, but they won't know.
4:08
All right, we're going to do the yellow
4:10
onion. Now, what's great about this
4:12
recipe is the only thing we're cooking
4:13
is the spaghetti. and we'll put it all
4:16
together
4:18
and it goes right into the oven.
4:21
Love that. This is such a simple recipe.
4:24
Just chop up some vegetables. And what's
4:27
also great is you could get vegetables
4:28
already chopped up in your store if you
4:30
want to do that.
4:34
So, I'm just taking the ends off the
4:37
onion, peeled off the outer later,
4:40
and made slices into the onion. Cut
4:42
through the slices to make dices.
4:49
That's all you need. All right, we're
4:51
going to add this to a large mixing
4:54
bowl.
5:02
Now, the next ingredient that we're
5:03
going to get ready
5:05
is our chicken.
5:07
This one just falls right apart. I'm
5:09
going to chop this up and get all the
5:12
meat off of it. Now, this is a mosquite
5:16
roasted rotisserie chicken. It's got
5:20
great flavor and that's what you're kind
5:22
of looking for, but you want a full like
5:25
three cups of fully cooked chicken for
5:27
this recipe. And you want to make sure
5:28
that it's nice and flavored. It's where
5:31
a lot of the flavor is going to come
5:32
from for this chicken spaghetti bake.
5:35
So, if you want to bake your own
5:37
chicken, if you want to
5:40
boil your chicken, roast your chicken,
5:42
if you have leftover chicken
5:45
from anything that you've made, you can
5:48
pull it apart, shred it up, and that'll
5:50
work just fine. You just want to make
5:53
sure that it's full of flavor.
5:55
All right. Now, I'm just going to chop
5:56
it up.
5:58
Chop it up nice and small.
6:02
That way it'll disperse nice and evenly
6:04
all over the chicken spaghetti bake
6:08
and every bite will get some chicken.
6:10
That's what we're looking for.
6:13
All right. Once you get it all chopped
6:14
up, we're going to add it to our onions
6:17
and peppers in the large mixing bowl.
6:21
We're going to add in two cans of cream
6:23
of soup. Now, I'm going to be using a
6:25
cream of chicken and a cream of celery.
6:28
Those sound really good. You can even
6:30
use a cream of mushroom if you want to
6:31
do that. So, as long as you have two
6:34
cans, and these are the 10.5 oz size
6:37
cans. So, you can mix and match whatever
6:39
you want to do. If you want to do two
6:42
mushrooms, two celeries, or two
6:44
chickens, it's whatever you want to do.
6:46
That smells good. Into the bowl.
6:52
There we go. All right. We're going to
6:55
grate sharp cheddar cheese
6:58
8 oz. Now, this is going to be divided
7:01
because we're going to put half of it in
7:02
here and then save the other half for
7:04
the topping.
7:06
And I'm going to grate it fresh.
7:10
Yeah. Nothing like fresh grated cheese.
7:17
Now, you can use sharp cheddar cheese,
7:19
mild or medium cheddar cheese. You can
7:22
use Monterey Jack cheese if you want to
7:24
do that. Change up the flavor profile
7:27
just a little bit. There we go.
7:31
All right. So, remember this was 8 oz.
7:34
And we're going to put half of that into
7:36
our bowl.
7:38
So, save the other half.
7:42
And that should be enough right there.
7:45
All right. We're going to add 8 oz of
7:47
sour cream.
7:50
Now, my recipe does call for one and a
7:52
half cups,
7:54
but I didn't realize that when I was
7:56
getting sour cream, so I only got the
7:59
eight ounces, but that'll be totally
8:01
fine.
8:04
There we go. And we're going to season
8:07
this up.
8:09
Going to give it a lot of flavor.
8:13
We got some paprika because it's going
8:15
to give it a nice pop of color, a little
8:18
smokiness to it.
8:21
Give it some flavor. Got some garlic
8:24
powder. I'm going to put it right across
8:26
the top and then come back. About half a
8:30
teaspoon onion powder.
8:33
About half a teaspoon. Cracked black
8:36
pepper or just a/ quart teaspoon of
8:39
regular black pepper that's ground. All
8:41
right, let's kind of mix this all
8:42
together
8:44
and we'll see what we got.
8:48
Nice creaminess.
8:51
My dog Bailey is giving us some music
8:53
down there
8:55
drinking water. All right, let's give
8:57
this a taste.
9:00
I think I just did off my finger there.
9:02
Mhm.
9:04
That's good. It does need a little salt.
9:06
So, crack in some salt.
9:10
That's why I added it kind of last to
9:12
the mixture.
9:15
You need to determine how much of that
9:17
you want to put in there.
9:24
That's good. That's delicious.
9:29
All right, we're going to get some
9:31
tongs.
9:33
All right.
9:39
And we're going to add in the spaghetti.
9:42
And then we're going to mix it all
9:43
together with our tongs until it's well
9:45
coated.
9:47
There we go. That is a bowl full. Make
9:51
sure you have the largest bowl that you
9:53
can find.
9:54
All right. Got my pumpkins out. It's
9:57
fall time. Right.
9:59
Now, I think since I'm going to be
10:01
putting this in different containers,
10:02
smaller containers, I'm going to get a
10:04
knife.
10:06
Yeah, I am. And I'm going to cut the
10:08
spaghetti down.
10:11
Be easier. Right
10:13
now, this is optional. I think it might
10:16
be easier to mix and put into the
10:18
different containers. Okay, you guys.
10:22
Doesn't that look good?
10:24
I like the orange from the cheese, the
10:26
green peppers, the red peppers. I can
10:28
see the onions in there. Let's go ahead
10:31
and start putting this into our
10:33
containers.
10:35
Got three 8 by8s or you can use the 9
10:38
by11. That's totally fine.
10:43
And what we're going to do is spray it
10:44
with some non-stick cooking spray.
10:50
And then we're going to evenly place our
10:52
spaghetti mixture into each pan. One,
10:56
two, and three. I'm going to even them
11:00
out.
11:03
My oven's ready. Pack it down.
11:09
So, you can cut these in squares for
11:12
your meal.
11:13
So, no doubt that Joseph will feed Megan
11:16
when she comes over and Rihanna will
11:19
feed Chris
11:21
and that will give them lots of meals
11:23
right here.
11:25
Don't forget the cheese on top.
11:28
Joseph will be unhappy. So, we're going
11:30
to take the remainder of that cheese,
11:32
which is probably about 4 ounces of the
11:34
shredded, and we're going to sprinkle it
11:36
on top.
11:40
Just like that. Remember,
11:43
we already got the cheese on the inside.
11:49
I've got my oven preheated at 350°.
11:53
We're going to bake these for about 40
11:55
45 minutes till they're heated through.
11:57
That cheese is nice and melted on top.
12:00
All right, here they are. I'm going to
12:02
cool them down. We're going to cover
12:04
them with foil, take them over to the
12:06
kids. That way they can put them in
12:07
their freezer. One will probably sit out
12:09
and they'll just eat that one. I'm going
12:12
to take a bite though. So, I'm going to
12:14
be stealing some to give it a try for
12:16
you. Thomas had one stain. It probably
12:19
be this one right here.
12:21
No, that one's going
12:23
That one's going. Oh, we're going to get
12:24
the one that's completely full. Look at
12:27
that, you guys.
12:31
Doesn't that look creamy and delicious?
12:34
It's got that cheese on top.
12:38
All right, I get that pepper right
12:41
there. There's my bite.
12:54
We're definitely keeping one. It's okay.
12:57
I'll be making them something else soon
12:58
enough. All right, you guys. That is
13:01
creamy. I love that chicken. It's nice
13:03
and tender in there. the flavors in
13:05
there.
13:09
That sour cream mellows it out, too.
13:11
That's delicious. All right, you guys.
13:15
Give me a thumbs up on this one. My
13:17
baked chicken spaghetti freezer meal. Or
13:20
you can just put it all in a 9 by13 and
13:22
feed your whole family with it. All
13:24
right, I'll see y'all on the next
13:27
episode. Bye.
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