{"id":151236,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cheesy-chicken-spaghetti\/"},"modified":"2022-10-15T12:04:33","modified_gmt":"2022-10-15T17:04:33","slug":"cheesy-chicken-spaghetti","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cheesy-chicken-spaghetti\/","title":{"rendered":"Cheesy Chicken Spaghetti"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>&#8220;This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time,&#8221; suggests Debbi Smith of Crossett, Arkansas. &#8220;It makes a quick, comforting 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Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired."},{"@type":"HowToStep","text":"Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325&deg; for 40 minutes. Uncover and bake 10 minutes longer."},{"@type":"HowToStep","text":"To use the frozen casserole: Thaw in the refrigerator for 24 hours. 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