Saturday, January 5, 2008

Cheesy Chicken Spaghetti

Chicken Spaghetti
From Diana Rattray, Your Guide to Southern Food. (altered for the freezer)

4 to 6 chicken breasts, cooked, reserve broth
1 bell pepper. green or combination, chopped
1 onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes, (with green chiles), I drained the rotel
1 can stewed tomatoes
1 package shredded cheddar cheese, (16 ounces)
1 package spaghetti, (16 ounces) --save for serving day

PREPARATION for freezer:
Place chicken in a crockpot with chicken broth and cook on low for about 6 hours. When chicken is cooked, shred or chop.
In a plastic freezer bag add chicken, onion & green peppers, soups, Ro-Tel, and stewed tomatoes and cheese. I then stirred it with a spoon (in the bag), sealed the bag, and squished it a little more to mix it up.

On serving day: Thaw the sauce. Boil the spaghetti, drain. Mix sauce and spaghetti together and bake at 350 degrees for 20 to 30 minutes or until the sauce thickens and is bubbly.

This method works great if you have to make a number of batches. If you would just like to make one I suggest you check out the original recipe at:

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