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Close-up of a whole roast spaghetti squash on a cast iron surface, showcasing its texture and golden color under dramatic lighting.

Roast Spaghetti Squash Whole

A hearty casserole combining shredded chicken, vegetables, rice, and a creamy sauce, topped with crispy breadcrumbs for a comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 cups cooked shredded chicken (rotisserie or poached)
  • 4 cups mixed vegetables (broccoli, peas, carrots, or green beans)
  • 2 cups cooked rice or egg noodles
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cans (10.5 oz each) cream of chicken or mushroom soup
  • 1 cup milk
  • 1 cup shredded cheddar or mozzarella cheese
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • to taste Salt & black pepper Salt & black pepper
  • ½ cup breadcrumbs or crushed crackers for topping
  • 2 tbsp melted butter for topping
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 ½ cups chicken broth
  • ½ cup milk
  • to taste Salt, pepper, and garlic powder Seasonings

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Whisk together cream of chicken soup and milk to make the sauce.
  3. Mix chicken, vegetables, rice, onion, garlic, seasonings, cheese, and sauce in a large bowl.
  4. Divide mixture into two greased 9×13 dishes. Top with breadcrumb mixture.
  5. Bake uncovered for 30–35 minutes until bubbly and golden.
  6. For freezing, cool completely, cover tightly, and freeze up to 3 months. Reheat by baking at 375°F for 40–45 minutes.

Notes

Use cooked chicken and vegetables for best flavor. Adjust seasonings to taste.